Some cosmetic changes in preparation for larger site changes in the works.


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

Veteran Member
2121 posts
Joined: Mar 10, 2006


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


Other messages in this thread: