This simple little cake isn’t the best use of génoise, as génoise technically isn’t designed to be eaten in stacked layers, but among other layers of mousse or fruit filling (e.g. in a gâteau-style pastry). Still, we do what we have time for, eh? (And actually, now that I think about it, this “simple little […]
READ ONI provide the cake syrup recipe to you on the understanding you’ll use it responsibly. For there is far too much cake syrup abuse that goes on in the world for my liking. Sure, for génoise cakes it’s necessary, but for the vast majority of the cakes it’s applied to — I’m thinking of butter […]
READ ONSort of, yes. At least compared to very fine-crumbed butter cake layers, the kind most of us New Worlders are used to eating. But then where layer cakes are concerned, the cake is the whole point. Sure, there’s a smear of buttercream in between the layers and on top, but the cake is really the […]
READ ONMy good friend Gerhard from Vienna writes in: I’d really love to try your recipe for Lemon Curd, but… oh those ounces! We, the people of continental Europe don’t know ounces (anymore) and hereby kindly request to see also metric measurements in your posts 😉 thank you! What about cups… 5 ounces sugar would be… […]
READ ON…is another’s honey. At least if you live in New Zealand. Bronwyn from Dunedin writes in: In New Zealand we tend to call it Lemon Honey. Lemon Honey sounds so much nicer, don’t you think? I remember reading in some food blog or other some months ago several people commenting that the name “Lemon Curd” […]
READ ONOh mama… Steady. Steady. You can get through this, Joe. Then you can run back to the kitchen, dive headfirst into this golden bowl of goodness, and never come up for air. OK. Start by combining the eggs and sugar in a small, heavy — non aluminum — sauce pan. Whisk until they’re combined. And […]
READ ONThis is a pretty easy thing. What you want to guard against — just as with all custards — is overcooking it, which will cause the egg proteins to clump up and fall to the bottom. You want to bring the mixture to a target of 196 degrees F, a degree or two more is […]
READ ONWe call it lemon crack around the Pastry household, and it is — at least for me. It’s one of those foods, which, when it hits my taste buds, sends an arc of electricity straight to my reptilian brain. My pupils dilate, I lose my sense of hearing, then speech recognition, and then all my […]
READ ONWell I’m not done with génoise if that’s what you’re asking. I got too many requests from people who wanted to see me turn génoise into a cake, so, that’s what we’ll do next. Since cakes need filling, and I already filled the jelly roll with raspberry jam (and raspberries), I think I’ll do the […]
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