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wigs

Back in 1990 I made Epi's Raspberry White Chocolate Mousse Cake with awful results; my genoise was

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wigs@juno.com
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Posted to Thread #15123 at 1:50 pm on Jun 13, 2009

rubbery (Shades of my Key Lime Pie, I know!). It was the first time I tackled a genoise, and I followed the directions in the recipe to a T but it was a bomb.

I would like to attempt this recipe again in August, so I've read several detailed documents about making genoise and now understand that it's a tricker cake than what I ever imagined. Do any of you out there have good references to assist me BESIDES Susan G. Purdy's A PIECE OF CAKE; Rose Levy Bernbaum's THE CAKE BIBLE; and Carole Walter's GREAT CAKES? I read somewhere that Jacques Pepin has a good step-by-step document for a White Chocolate Genoise, but I cannot find that one by Pepin on the Internet.

Any and all hints would be greatly appreciated. TIA. Wigs

Link: http://www.epicurious.com/recipes/food/views/Raspberry-White-Chocolate-Mousse-Cake-11829


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