NOTE: This recipe contains EGGs.
This is a must have menu-essential! A French Genoise recipe nailed to perfection paired with a tangy dark cherry compote made from scratch. Its layered and frosted with some delicious and light but rich white chocolate mousse. We will learn how to construct the final cake , frost it and finish it beautifully with chocolate barks, fresh cherries to give it an enchanted look!
Ingredients:
- As per the recipe book (available inside the First Lesson, once you enroll for the course)
Tools:
- Weighing Scale
- Induction/Gas stove
- Saucepan
- Bowls
- Sieve
- Hand Mixer
- Spoons
- Spatula
- Kitchen knife
- Cake tins
- Parchment paper(Optional)
- Oven
- Skewer
- Turn Table
- Wonder wipe/Non-slip mat
- Cake boards
- Offset palette knife
- Silicon brush
- Serrated knife
- Steel/plastic scraper
- Fridge
- OHP Sheet/ Acetate Sheet