Layer Cake Genoise Au Chocolat

Run a thin bladed knife around the edge of the pans to loosen the cake. Next evenly spread the raspberry jam over the cake. Pour ne rien rater clique sur la cloche à côté du bouton abonné préchauffez le fou 150 c temps de cuisson.

Olivia Luz

Unmould onto a cooling rack and let cool. See video for demonstration with a pastry brush moisten the cake with some of the soaking syrup. How to use sugar syrup to make a great chocolate genoise chocolate sponge cake as the name chocolate sponge cake implies thanks to that strong and resilient texture this cake can take in a lot of moisture. Using a serrated knife cut each cake in half horizontally. Place the bottom layer on a 9 inch round of cardboard and set it on the wire rack.

If you add too much syrup to a tender butter cake it could become soggy and pasty. Top with a second layer of cake. Spread 3 4 cup of the frosting evenly on top of the layer. Bake until a toothpick inserted in the centre comes out clean about 25 minutes. Place one cake layer top of the cake facing down on a 9 inch 23 cm cake circle and then place on a cake turntable or your serving plate.

Pour the batter into the cake pans. Spread another 3 4 cup evenly over it. Let cool for about 10 minutes. Brush the tops of three layers each with 1 4 cup of the grand marnier. 1 h moule est de 20 cm les ingrédients 8.

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1 h moule est de 20 cm les ingrédients 8. Pour the batter into the cake pans. If you add too much syrup to a tender butter cake it could become soggy and pasty. Unmould onto a cooling rack and let cool.