White Gold Passion Génoise

I first tasted this glorious combination of white chocolate and passion fruit at Paul Massey’s marvelous bakery in Oakland, California. Though this recipe is labor intensive, requiring that you track down essential ingredients and make four components, you will not regret the effort. The White Chocolate Deluxe Buttercream here is fluffier and more velvety than the Dreamy Creamy White Chocolate Frosting and more suited to the delicate texture of the génoise