Monday, June 28, 2010
Genoise Rose, a simple cake with spectacular possibilities. Rose presents a classic genoise dressed only in a flavored sugar syrup. A well made genoise is the equivalent of a basic black dress. Dress it up or dress it down.
Rose enhances the melted butter in a standard genoise by taking it a step further with buerre noisette. This go around was the best batch I've turned out. Want to know the secret? I fell asleep. Being asleep I didn't fuss with it and lo and behold, I awoke to a nutty golden brown pan of buerre noisette.
Genoise has vexed me on more than one occasion. Following a tip on youtube, I poured the fluffy beaten eggs into a glass bowl before folding in the flour. Doing this allowed a better view for making certain the flour was folded in completely.
After the mini bunt and cupcakes cooled, I brushed the Triple Sec syrup on the cakes. Strawberries sounded good in the soaring temperature but sadly lacked flavor. Spying the leftover syrup, they seemed destined for it. Macerating overnight and then pureed, they made quite a lovely sauce. Dolloped with Grand Marnier whipped cream, this cake was perfect for the sizzling summer heat wave.