GENOISE CLASSIQUE (P. 166) and FRAISIER (P. 176)
A layered strawberry cake with a genoise sponge, kirsch-infused soaking syrup, macerated fresh strawberries and Chantilly cream. I’ve been eyeballing this one since Gateau was BCOTM, and was waiting only for the fresh strawberries to come in.
The only modification I made was to sub the crème de fraise (for macerating the berries) with a homemade strawberry “liqueur” (strawberries, vodka, framboise and homemade strawberry syrup). That concoction came out great. The whole cake came out great, as far as I’m concerned.
I made a half recipe for the two of us in a 6" x 3" Fat Daddio pan.
We at the entire thing in one sitting, our excuse being this is not something which would hold up well at all. My husband, who grew up on sponge cakes, was very happy to see me attempt this one. All the mo’ betta’ since it included two of his other favorite food groups: strawberries and cream.
