I forgot to comment about the frilly cake stand. That was actually a gift from my step father to my sister…It was his and when he moved into my mother’s house, there was only so much room…and he had a lot a lot a lot of stuff. I wasn’t baking yet, and my sister had the big house, so the cake stand went to her (I secretly covet it and want it desperately…LOL) My sister loves it too.
As far as the genoise with lime curd and lime mousseline. I, personally, am not a citrus lover…and a lot of people on the blog and other baking sites that I have seen, seem to see lime as a flavor that works better in savory dishes than in sweet desserts. All I can say was that this cake was a big hit…and people were fighting over the left overs…so everyone really liked it.
just a quick note on the lime curd. IN the cake bible, rose suggests a tiny bit of green food coloring…because the color of the lime curd is a bit odd…sort of an icky yellow-ish color. I added a tiny bit of paste / gel food coloring while the curd was cooking…and what happened was it sort of coagulated into tiny green droplets rather than mixing in…and I thought that those tiny droplets were the flecks of zest…and so I added more food coloring, and more, and when the whole thing finally mixed together…that curd was GREEN!. It was just a very thin layer between the layers of genoise…but if you do make the lime curd…add the food coloring at the end, and mix really well before adding more (or leave it out completely). No one commented on the bright green curd (and trust me, my family isn’t one to hold back) so all in all, I guess it wasn’t so bad…but it made me laugh.
I personally am a huge fan of the pistachio cake in Rose’s Heavenly Cakes. I can, luckily, get really nice pistachios in a market near my apartment…and although they cost a small fortune…this cake is definitely worth it.