Based on a coffee syrup-soaked genoise sponge (thought to have originated in Italy) and layered with coffee buttercream, this French classic is the perfect cake for a celebration. Credit: Alan Benson ...
Before starting work at the Peter Kump’s New York Cooking School in New York, I would never have thought about making a genoise. To be truthful, I had never heard of this French dessert. Later, I ...
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