| It's a light coffee mousse over a dark, rich coffee gelatin with a bit of genoise sponge cake at the bottom. |
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| The baked genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap. |
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| It is formed of thin, even layers of genoise soaked with kirsch syrup, and crème au beurre, topped with a strawberry. |
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| This delicious light and delicate cake is made with a white, orange-flavoured genoise. |
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| The recipe is from a Japanese dessert book, and it is made in a shape of a log of chestnut mousse covered with genoise, and coated with creme chantilly. |
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| It's also very important to sufficiently butter and flour the sides of the cake pan and put down a parchment paper lining on the bottom so that the genoise can be unmolded. |
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| A genoise sponge – eggs and sugar whisked until thick and foamy, mixed with flour and a little fat – is perfect for this. |
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| To assemble fraisiers, Bertinet spreads an even layer of crème au beurre over the thin genoise layer, and repeats. |
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| So I decided upon a classic whisked egg genoise sponge upon which to build my mountain of delights. |
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| Between the 14th and 15th centuries the land was ruled both by the Byzantines and the Genoise. |
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| Genoise, bred in France by Rolland Paulette, made 4,500gns when selling to Mallaber Partners, Park Farm, Burton on Trent. |
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| The five-tiered fondant wedding cake was a vanilla Genoise with white chocolate mousseline cream and fresh raspberries. |
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