T U E S D A Y S W I T H D O R I E
Special thanks to this week's hostesses:
Sophia of Sophia's Sweets &
Allison of Think Love Sleep Dine
Génoise. Genoese. Genovese. Funny how our French cake is actually an Italian sponge cake, named after the city of Genoa. Feeling somewhat confused and desiring the need for more more clarification (along with a baker's quick how-to), I consulted my Julia DVD for some génoise cake-education. 
This Baking with Julia recipe
is courtesy of Flo Braker, contributing baker. What Flo refers to as a "French Strawberry Cake" reminds me of an American "strawberry shortcake" recipe, minus the shortcake. In true French fashion, this génoise cake is the star. Less rich than a butter cake, this version uses whole eggs and a smidgen of melted butter for its flavor and leavening. In between the génoise layers are sliced, macerated strawberries and fresh whipped cream - flavored with a touch of sour cream and vanilla. I brushed each layer with a simple syrup made with kirsch and some of the strawberry juice (a trick I picked up during my Julia consult). Light, summery and deliciously Italian (er . . . French).
Special thanks to Sophia and Allison for hosting this week's recipe - visit their blogs to get the recipe.
– mike
9 comments:
I like the partially topped version. French, Italian - it's all good, right?
Love the personal size!
That is gorgeous! I've been such a baking slacker. I think I need to do this one.
Gorgeous as always and beautiful photos
Beautiful post, Mike. Your cake turned out so lovely! I also put some of the juice on my cake because that's what I always do with my shortcake. Even though the cake tasted good, I think my favorite part of this cake besides the strawberries was the whipped cream.
Four layers! Looks nice.
love the pic of the frosting-in-process!
Your little cake is so cute! =)
Oh that's purdy!
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