The Rose Genoise - cornerstone of French baking.

Viva Genoise!

Any form of it. I think I tried this cake in so much baking forms but rose. This cake is a really welcome in my kitchen also in a flower state.

Suddenly, I lost a part of images from a preparation stage so all I can post is the only the result of my work.

It is maybe unnecessary to enter in a details of this stage, because there were no surprises. I took my beurre noisette from the fridgidare where I always have a can prepared ahead and beat the eggs according to Rose instructions. Then fold the buere noisette flour mixture into the eggs and gave to my oven one more chance.

I haven’t a Nordic Ware rose pan, so I decided to use my silicone rose form instead. I think I paid for this a little - top of my cake was a little bit damaged when I inverted the cake on the wire rack. Also it looks a bit over baked. With this point I'm not sure maybe I have to take it out a 5 minute early then I did? But here how it looks:

Applying a Cointreau sugar syrup, finishing touches with a ganache, couple rose petal from gum paste and my cake was ready to go to my father birthday celebration

This cake is best if allowed to sit a day. It was a big success for this cake even my mother which is more than indifferent to any kind of sponge cake loves this one flat. Part of the guests invited and accomplish it with ice cream.