Enjoy this week's recipe from Richard Grausman
Génoise (Basic French Cake)
Richard Grausman is a nationally known cooking authority and former exclusive United States representative of the prestigious Cordon Bleu in Paris. At Home with the French Classics is the book his students have long asked him to write.
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Génoise (Basic French Cake)
Génoise is the all-purpose cake used most often in France. Basically a sponge cake made with butter, it is used to make round cakes, square cakes, and jelly rolls. Its firm texture allows it to be cut into thin layers that, when layered with a variety of buttercreams, whipped creams, liqueur- or coffee-flavored syrups, sugar icings, toasted nuts, praline, and ganache, transform it into elaborate and delicious creations. Once you master the techniques for making this cake, the possibilities are endless.
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