May 03, 2010 | From the kitchen of Rose
My recipe posted on David Leite's blog leitesculinaria while I was away (his beautiful book, The New Portuguese Table, also won an IACP award for best first book). Here is the posting and recipe now for those of you who may not have my new book Rose's Heavenly Cakes!
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Hector in reply to comment from lovesweets
09/27/2010 02:00 PM
Lovesweets, I have the same wish, but doesn't work. Butter cakes can't be wet. Do try to experiment, a few butter cakes can accept syrup, but never to the extent of a genoise. Look at the golden lemon almond, the lemon poppyseed, the grand marnier wedding, and the deep passion chocolate wedding.
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lovesweets
09/27/2010 01:11 PM
Hi
I follow your books 'Cake Bible' & 'heavenly cakes' whenever I whip up a cake ... love the results!
My question is how to combine richness of butter cakes and moistness of genoise? I tried infusing syrup in a butter cake, it turned out to be a big mess.
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Hector in reply to comment from Rose Levy Beranbaum
08/19/2010 12:15 PM
It can work if you make only a half recipe. Silicone deep pans such as the rose shape or other bundt types bake better for these cakes when very shallow (same principle as been a very small cake).
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Rose Levy Beranbaum in reply to comment from Rose
08/19/2010 11:26 AM
no, i used the nordicware cast aluminum pan. i find silicone only works well in the really small sizes or in the one cake in my new book which is chocolate. yellow cakes bake very unevenly. i've done much testing and am sorry to tell you that with the exception of cake mixes this has been true every time.
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Rose
08/19/2010 09:47 AM
I have a Kitchen-Aid silicone rose pan and am wondering if this is the pan that was used for the Whipped Cream Cake? I haven't used the pan yet so any tips would be great. Thanks so much.
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Rose in reply to comment from Diane
05/26/2010 11:16 PM
diane, my new book has a whole chapter on flourless or mostly flourless cakes. as for recipe books that specialize in substitution flours i'm afraid i have not yet tested recipes from these books so don't feel confident recommending any of them.
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Rose in reply to comment from David Leite
05/26/2010 11:11 PM
thanks david! and here i thought it was because you were so hungry from not having eaten lunch! do check out the blog this friday for the wedding cake version of that red velvet, frosted with white chocolate buttercream and enrobed in dark chocolate!
and congratulations on your iacp award! i texted you right from the awards ceremony!
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hector in reply to comment from Jane
05/04/2010 03:08 PM
Jane, it is a fabulous cake, and Rose's recipe on RCH fills the rose pan PERFECTLY and fully.
the cake does tastes amazingly 100% better starting on the second day (do store airtight), i should say 200% because on the same day it is also great. it is also great warm fresh from the oven, at room temp, or cold straight from the fridge, or even frozen straight from the freezer!
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Jane
05/04/2010 03:05 PM
I'm thinking of making your rose genoise for Mother's Day. I have the pan and it's a lovely idea - thanks for reminding me!
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Diane
05/04/2010 01:24 AM
I have several friends that are Celiac and can't eat wheat. This has become a growing problem as far as cooking and baking. Any suggestions for cookbooks or sites that can help them. thanks
diane
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David Leite
05/04/2010 12:12 AM
Rose, first congrats on your double honors at IACP. So well-deserved. And thank you for letting us use your recipe. It was very, very popular. (And delicious.) But I still dream of that red velvet cake you fed me at the Epicurean Classic last year!
David
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Hector
05/03/2010 10:26 PM
Thx for sharing, the article is well writen, I love the tipsy tips! And you on utube demonstrating the genoise is heaven on earth!
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Baking Magic Tips: Folding Mixtures Part 12 of 16
Fine Cooking Magazine June/July Issue