Hello, everybody. Greetings from Rio.
This time I tried to make Rose’s Genoise Classique.
I have a question, please: how do I know the butter is clarified: is it when it starts to become browny? Is there a precise temperature?
I am a little disappointed with my cake because it was only 1 inch high.
I also think it was extremely dry (without the syrup)... Is it always supposed to be syruped?
Can overbaking be the reason for that excessive dryness?
Thank you and have an excelent Sunday!