#genoise

[kawaii-foodie]

joys_kitchen

[cecilecoutant]

Fraisier 🍓🍰 Des fraises, de la crème diplomate, de la génoise, un bon gâteau bien frais à déguster 🤤 #fraisier #fraisiers #cremediplomate #genoise #gâteaux #frais #groseille #🍓🍓🍓 #🍰🍰🍰 #patisseriemaison #instafoodperu #commerceequitable #bio #aoc #croc #miammiam (à Athis-Mons) https://www.instagram.com/p/Cht5KP-jt0C/?igshid=NGJjMDIxMWI=

[lamuskitchen]

Have you Kate and Edith...cake and eat it 🥰 . . . . #chocolatelover #sweettooth #sweettoothforever #genoise #blackforest #foodphotographer #photooftheday (at My Happy Place) https://www.instagram.com/p/Cgh0wIAoCEZ/?igshid=NGJjMDIxMWI=

[eatparadeblog]

Mimosa deliziosa

Mimosa deliziosa Posso dirlo? A me la torta mimosa non piace. La trovo… banale. Il pandispagna sbriciolato non mi attira. Sarà che non amo particolarmente i dolci, sarà che in famiglia nessuno la apprezza, fatto sta che la torta mimosa non è nel mio ricettario. Al di là di ogni considerazione sulla festa della donna (romantica, commerciale, inutile, piacevole, da ricordare, da dimenticare), l’8…

[sivadecouvre]

Tarte citron meringuée! @painsetmoulins #cakelover #cake #genoise #gateau #dessert #desserts (at Mauritius) https://www.instagram.com/p/CcsT83WsACk/?igshid=NGJjMDIxMWI=

[relativelyhealthyforreal]

I’ve had some sweetened condensed milk in my freezer for a bit too long, and finally made a home for it on this simple layer cake. Thin discs of Genoise alternating with a gentle pouring of the goodness, followed by a rest in the fridge to let it meddle. Quite a nice treat, and simple too! #genoise #sweetenedcondensedmilk #easydessert #supertasty #relativelyhealthy https://www.instagram.com/p/CSUKBESrBFz/?utm_medium=tumblr

[massimochefworld]

Un dolce a forma di cupcake ma fatto con la genoise alla  panna. Leggero, buonissimo e da provare subito @chefmaxim

[kawaii-foodie]

joys_kitchen

[cecilecoutant]

Mangue framboise façon fraisier 🥭 Recette de @mes_ptitesdouceurs #manguier #fraisier #🥭 #genoise #cremediplomate #birthday #anniversaire #64 #46 #years #framboise #gâteau #❤️ #fête https://www.instagram.com/p/CYgnI8ejDWm/?igshid=NGJjMDIxMWI=

[bookwyrmbran]

SPONGE CAKE DAY

hi Lokes I love You and You are absurd and wonderful and terrible, You Bastard

anyhow there is a chocolate sponge cake cooling now. think I’m gonna do amaretto frosting. that sounds tasty, right? sounds tasty.

[andizoidart]

I’m going to clear something up about my cream and dark cream ship kids:

1. They are technically the same person, so they don’t affect each other’s stories in any way (They’re a part of the same universe, just different timelines so they don’t exist with each other. Anything I make of them where they’re in the same place is just for myself to see them and in no way canon to either of their stories).

2. I had no idea that  this was already a thing, I just wanted to make a normal cream ship kid.

3. They’re technically not counterparts, I just misused the word trying to describe what I was doing.

I’m sorry if I upset anyone over this. I had no intentions of copying anyone. I didn’t know.

[patisseriemakesperfect]

Chocolate Orange Entremet

Entremets are one of the most searched for recipes on my blog and one of the biggest hits from google. So I have created a chocolate orange entremet and have tried to explain in the recipe, step by step how I go about creating them in a normal domestic kitchen with limited equipment.

For this post, I was sent a Kenwood kMix to use. I really do recommend a stand mixer to help with your…

[basicallybaking]

Genoise 

Genoise is of course a French sponge cake that only uses eggs as leavening. This recipe is from The Art of French Pastry by Jacquy Pfeiffer. My oven must have been generating a lot of heat when I baked this, because the cake got dark and shrunk a lot faster than I thought it would and ended up a bit overbaked. I baked it for 25 min. at 350F, so next time, if using the New Orleans oven (Broadway), lower temp to 340F. It’s supposed to bake for 30-35 minutes. Even though it’s overbaked, the cake is still nice and soft with a good crumb. You can see from the ripples that it did shrink a bit but I think that’s from the high heat (rise too quickly and then collapse). The flavor is good, but I’d like to add salt next time. I didn’t have much to decorate it with so I cut it in half and filled it with a mixture of raspberry and peach jam and topped with confectioner’s sugar to make a pseudo Victoria sponge. 

[cuisinez-vous]

Poussifeu en coquille (Baby Torchic) 

https://www.cuisinez-vous.com/

[massimochefworld]

Genoise classica una bontà @chefmaxim

[dzshowstv-blog]

الكيكة الاسفنجية(الجينواز)من دون خميرة ولا محسن بمقادير مضبوطة ناجحة 100في 100 مع كل اسرار نجاحه

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