The génoise cake layer is the most challenging part of a tres leches cake. Once that’s in hand, you can pretty much just relax and have fun. I find the best finished cakes happen when you have the layers and any time-consuming condiments completed at least a day ahead of time. If you can arrange […]
READ ONI thought about just referring all you prospective tres leches cake makers to the basic génoise tutorial and saying: just add nuts! However the process for tres leches génoise is slightly more involved than that. My solution: to create a new tutorial that mixes old and new photographs. What? It’s not like my lighting or […]
READ ONThe main layer is the basic génoise recipe from the site, only with some toasted almonds added. It also has a little orange zest mixed in, a great idea that I stole from Rick Bayless. Why a génoise for a Latin American cake? First, because spongecake is Latin American (by way of Europe, of course). […]
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