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Classic Génoise
Preparation info
- Makes
one
8-x-1¾ inch round layer - Difficulty
Medium
Appears in
By Flo Braker
Published 1984
I cannot think of a filling, frosting or even a flavor that you can’t pair with Classic Génoise successfully, thereby making it the most versatile in the cake repertoire.
This is used in Gâteau Rouge, Lucerne Cheese Torte and Lemon Mist Torte.