I’m a novice baker, and I’ve been practicing genoise for my son’s 1st birthday. I want to make a 3-layered cake with genoise and whipped cream.
I follow the classic genoise recipe from the cake bible, and have searched the forum, but couldn’t find the answer to my question -
So we’re supposed to bake the cake, cool, cut and then syrup before assembling the cake. If I want to cool it 15-24 hours before cutting, do I leave it uncovered in room temperature, or do I wrap it and refrigerate it after the initial cooling (by initial cooling I mean when the cake reached room temperature, after a few hours)?
Thanks in advance!