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SallyBR

Indeed... genoise cannot stand on its own, it is dry and too bland... (more)

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Joined: Dec 16, 2005

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Posted to Thread #29354 at 11:35 am on Jan 13, 2017

but when you use is "comme il faut", that is soaking with syrups or other flavorings, it is perfect, because it won't fight with any other flavor in the final cake.

but I tell you, it's a pain to get it right, and I've had my share of disasters with it


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