Thursday, February 8, 2018

Fancy Birthday Cake, Day 2


Today I made the chocolate almond genoise cake which will be topped with raspberry jam and chocolate mousse. A genoise is an egg based cake and the rise comes from all the air whipped into the eggs - it's beaten for about 10 minutes or so to incorporate a lot of air. Splitting the recipe in half required a full dozen eggs! What I have learned is that each cake uses about 4 eggs, so that in the future I can scale down even further. As it is, I now have 3 cakes to work with. One's in the freezer, that's my back up cake. The almond came from the almond paste I made yesterday.

Anyway, here are the cakes. (Note to self, they took about 15 minutes to bake.)

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