At last, a genoise that rose to the requisite height and was completely flour ball free. It's got to be the Wondra flour. I have better luck with it so might as well face the fact any genoise I try to make will have to be made with Wondra. I wasn't looking forward to making this Red Fruit Shortcake and nearly cried when I realized I overlooked the fact that I had yet to make it. It does give me courage to face the Gold Passion Genoise left on my bake list.
I sliced it in half, brushed on the Chambourd syrup, loaded it with berries and then put the top back on. More syrup brushing just because it was so pretty, a bit of squiggly whipping cream and a final bit of berries. Very light and scrumptious dessert.
congrats on a successful, flour-ball free genoise! it looks delicious.
ReplyDeleteYou got very nice height on this cake. Looks lovely!
ReplyDeleteVicki, it looks so cute. I love your pan - is that daisy shaped?
ReplyDeleteVicki, I replied to your comment on my blog re. the roast peppercorn. How do you do it? I've never done it before and now am super curious :).
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