Wayne Gisslen

Charlotte au Cassis

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Preparation info
  • Yield:

    one

    7 in round charlotte
    • Difficulty

      Medium

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Plain Genoise</

Method

Procedure

  1. Prepare the sponge for lining the mold. Cut one 6-in. (15 cm) circle from one end of the sponge sheet and reserve. Trim the remaining sponge to make a square abo