Carioca Cake, not for the faint of heart....

I think the entire reason that genoise exists is...

to serve as the structure to support liqueur syrups, ganache, whipped cream, buttercream, etc. so that they may be conveniently put into one's mouth together.

 
Indeed... genoise cannot stand on its own, it is dry and too bland... (more)

but when you use is "comme il faut", that is soaking with syrups or other flavorings, it is perfect, because it won't fight with any other flavor in the final cake.

but I tell you, it's a pain to get it right, and I've had my share of disasters with it

 
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