Let me preface this post by saying: I can’t stand coffee. I like the smell (I have since I was a kid), but the taste is just awful. Even flavoured coffees just don’t do it for me. That being said, this week’s selection with the Heavenly Cake Bakers is a génoise with coffee three ways, and I’ll admit to having enjoyed it. There’s instant espresso powder in the génoise, then it’s brushed with a coffee liqueur syrup, and frosted with a whipped mocha ganache. Relatively simple ingredients, and a simple procedure, if you’ve been baking along. I think this is the 4th génoise we’ve made. It’s pretty similar to a chiffon, and we’ve made 3 of those, so far. Or at least, I have. Let’s bake!
Eggs, clarified butter, vanilla, sugar, flour, espresso powder, and a prepared pan. The eggs are from my aunt’s hens. I love baking with these!
Mise en Place