I guess I should clarify. This recipe was a challenge for me, maybe not for everyone.
Genoise cakes are VERY fragile and take a lot of tender lovin’ care. It is easy to heat the eggs too much and it is easy to overmix the batter. Add to that, making the recipe gluten free….it caused some anxiety on my end 🙂
The results? It worked, but I’m not sure I would make it again. Good but not GRRRRRREAT. The ratio of cake to cream was unbalanced for me. With the cream cheese filling and the whipped cream topping, it was just too much. Put it this way, I was able to take a few bites and not be tempted to go back for seconds. Although it isn’t my favorite recipe, as always, I enjoyed the time in the kitchen.
I followed Dorie’s recipe, making the following adjustments:
-substituted 1/3 cup brown rice flour and 1/3 cup tapioca & potato starch for the all-purpose flour
-added 1/2 teaspoon of xanthan gum
-made the cream cheese filling lemon flavored by adding lemon extract
-substituted blackberries, strawberries and blueberries for the raspberries
Stay tuned for next Tuesday….Fresh Ginger and Chocolate Gingerbread.
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