Is there any reason I can't do 1-1/2 recipes at once, or even double it? Anything to be careful of when doing this?http://www.pastrychefonline.com/Genoise.html
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
I will be making a tres leches cake Friday using Rose Levy Beranbaum's genoise...
- Thread starter cheezz
- Start date
I wouldn't try to move it after its wet--put it on a cake board and then soak--genoise really needs.
a good soaking.
A tip I learned--while the it is being beaten, pick a spot on the work bowl close to the mounding foam and watch to see if it reaches the spot. When it does, pick another spot--when the foam no longer reaches the spot, it has reached its full potential and you know its ready.
a good soaking.
A tip I learned--while the it is being beaten, pick a spot on the work bowl close to the mounding foam and watch to see if it reaches the spot. When it does, pick another spot--when the foam no longer reaches the spot, it has reached its full potential and you know its ready.
Ok, I LOVE this recipe much better than the one I was using. Lots of detail, but worked great!
I ended up making two cake layers and had the first one in the oven before I noticed the recipe begins with "1 teaspoon vanilla" -- nowhere in the recipe does it state WHERE to add this, so I stirred it in with the 3/4 cup batter and browned butter.
http://www.pastrychefonline.com/Genoise.html
I ended up making two cake layers and had the first one in the oven before I noticed the recipe begins with "1 teaspoon vanilla" -- nowhere in the recipe does it state WHERE to add this, so I stirred it in with the 3/4 cup batter and browned butter.
http://www.pastrychefonline.com/Genoise.html
charlie, I've done many genoise, and one thing I've noticed
is that the cake never gets as tall as I would like.
So when the genoise needs to be split, the layers then to be thin. I haven't done this one persons recommendation - not to beat the mixture on high speed but on a medium high speed. What's your thoughts on this?
is that the cake never gets as tall as I would like.
So when the genoise needs to be split, the layers then to be thin. I haven't done this one persons recommendation - not to beat the mixture on high speed but on a medium high speed. What's your thoughts on this?