Oh, okay. Yes..it’s similar to Swiss.I use it all the time in Gratins.
Here is an example of technique. If you need other examples, I will have the book on Thursday, if that is okay:
I happen to photostat a loaf recipe from The French Culinary Institute (lemon cake)
They sift the dry ingredients and set aside.
Combine eggs and sugar with a wooden spoon and then stir in the liquid (cream in this case).
Add the flour mixture stirring just to combine and then “quickly” stir in melted butter.
Bake 20 minutes @ 325 (this recipe uses a 9x5 pan) then slice top down center.
Continue baking 40 min.
Just before cake is finished, prepare a glaze.
Let cake cool 10 min but do not turn off oven
Unmold cake and place on baking pan-pour warm glaze over cake and allow to soak in
When glaze is soaked in, return cake to hot oven and bake 10 minutes longer
Do not whip eggs and sugar as too much air will be incorporated into batter giving baked cake an undesirable texture
The interior of the cake should be moist and not too crumbly