I made a genoise au chocolat this weekend for a party. I froseted it with the lightly whipped ganache and scattered raspberries in them. I chilled it in the fridge and the next afternoon I poured a chocolate cream glaze and left it at room temperature. Here are the problems;
1) genoise seemed a little crumbly so cutting 3 layers from it was hard - middle layer amost teared. Is it possible to overwhip the genoise mix?
2) cutting the cake for serving was hard - it seemed it was too soft and the glaze, cake and ganache seemed to be separating into individual layers as I cut it and served it. It was really hard putting them on the plate and they fell on their side. It seemed messy.
The cake was delicious but the end result upset me - I had done a practice cake the week before and I kept it at room temperature for 2/3 hours before serving but I did not have trouble cutting and serving it? Did I leave it out too long? It was a warm day but still, I beleive I can keep this cake out for 24 hours. Or did the scatterd raspberries in the layers cause the problem? Please help - any suggestions would be useful.