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| Pastries and Baking General General discussion forum for all pastry and baking topics. |
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#1
03-18-2008, 05:05 PM
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 genoise,,,,,, This is it plain as swiss roll but you can add cocoa to it to make it a chocolate genoise. As boar_d_laze say's in his chocolate rum cake genoise 6 whole eggs 1 cup sugar warmed in large bowl and beaten till thick like custard. Fold in ½ cup melted butter and 1 cups sifted flour alternating. or half flour and half cocoa 350 . 35 minutes.  Last edited by qahtan : 03-18-2008 at 05:08 PM.      |
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#2
03-18-2008, 07:23 PM
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| I just made four of those yesterday in class. They came out beautifully. Made 9" rounds though. Cut them into layers today and made a pineapple filling for between the layers and a cinnamon ginger buttercream for the top and sides. Yum. What's rolled up in yours? Looks like peanut butter. |
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#3
03-19-2008, 07:30 AM
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| My swiss roll filling. It has coffee butter cream in it. But I do all kinds of other things with it like my favourite, it is brandy cream roll, coated in chocoate. great for special occasions. ;-))) qahtan |
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#4
03-19-2008, 12:14 PM
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| Looks yummy! Would you post the entire recipe- filling and all? Also, that cinnamon ginger buttercream sounds different. How much of each do you use? |
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