Couldn’t resist sharing these, too. I was inspired by Hector’s birthday cake to put whipped cream on the Chocolate Valentine cake, which set off the raspberries beautifully! This was my first attempt at the Chocolate Raspberry Genoise…it tasted good, but next time I will fold in the chocolate with a bit more care since it lost quite a bit of volume, and take it out of the oven a couple of minutes sooner. I was sooo afraid of the cake falling that I left it a little longer than necessary. Thank goodness for the cocoa syrup! Finally, although the Swedish Pear Almond cake looks plain, I HIGHLY recommend it…you can see from this picture how fine and tender the crumb is. I absolutely loved it!
Rozanne, thank you—yes, Rose’s book is aptly named!
Julie - I think my favorite was the pear/almond, then the valentine, then the chocolate genoise. But I think that if I’d executed perfectly on the chocolate genoise, it might move up the list…maybe even to first. The flavor of that raspberry ganache was wonderful, though it was excruciating to try and get those darned raspberry seeds out with my little sieve! Just looked at Lehman’s but not sure I want to invest $55 in a food mill that I’d probably use just for deseeding raspberries : )
Anne and Jenn - Yes, I loved the way Hector’s mango-on-whipped cream birthday cake looked, so had to try it with the raspberries. Took it to a friend’s party about 40 mins away so I used gelatin-stabilized cream and it held up just fine!
Matthew, I’m glad you’re going to make it! You should post pictures, because with your beautiful photography skills, everyone will be able to see how yummy this cake really is! One of these days, after I get my baking skills up to snuff, maybe I will work on the photography….
Here’s the cake Loopy, thanks for the inspiration. My old oven baked in the middle of Rose’s ranges, and the new one seems to be baking done at the first time given. Interesting how every oven is different.