Rose says if I syrup my Genoise a day before assembling the cake, it helps the flavored to distribute. I am sitting with one right now. However, the cake is very tender and moist and I can’t figure out how to torte and fill such a pre- syruped cake.
What do people usually do if they are assembling the cake the next day?
Should I simply Saran wrap the cake as is, and the next day, trim/torte and syrup it? Or should I torte and syrup the layers, and then store the layers in Saran wrap for later use?