8 to 10
By Flo Braker
A lemon-flavored génoise with a light unbaked cheesecake filling is frosted with whipped cream. The apricot-and-gelée glaze over the whipped cream creates a mirrorlike effect. This recipe is adapted from one created by the late Eduard Agopian.
Prepare Classic Génoise.
Prepare Soaking Syrup.
The cake is cut in such a fashion that its exterior is left intact, but a core is removed. (See illustration on following page.)