from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A delicate buttery sponge cake.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. classic European sponge cake named after the city of Genoa
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. rich and delicate Italian sponge cake
You can use any type of batter such as genoise, meringue, chocolate sponge, etc. etc., and fillings, icings, and decorations as you like, and any size from regular to miniature.
A genoise cake made, as noted, with sorghum flour.
Triple layer chocolate genoise cake soaked with brandy syrup, filled with a mocha swiss meringue buttercream with piped buttercream kisses and "mocha" written across in chocolate using a cornet.
Pastry shops are filled with delicate beauties, light-as-air genoise or flakey pastry sandwiching rich, luxurious creams and custards, smothered under glazes and ganaches or tiny glasses filled with something creamy, something fruity, intriguing layers of textures and flavors, complicated in the making and most complicated in the eating.
Her signature cake was an ornate arrangement of crafted flowers springing out of a cake vase, edible gladioli, roses, delphiniums, flowing ivy held by a genoise urn.
The next best is a classic genoise, which even in the most skilled hands is a little dryish, which is why it's often drenched (happily) in rum.
And for dessert, the much awaited chocolate chestnut BÃ»che de NoÃ«l, the Yuletide Log, is proudly placed upon the table, a moist genoise cake rolled up, filled and iced with rich buttercream and decorated like a branch or log lying on the forest floor, a playground for elves and whimsical forest creatures.
And for dessert, the much awaited chocolate chestnut Bûche de Noël, the Yuletide Log, is proudly placed upon the table, a moist genoise cake rolled up, filled and iced with rich buttercream and decorated like a branch or log lying on the forest floor, a playground for elves and whimsical forest creatures.
Carefully invert your genoise onto a fresh piece of parchment paper.
Run a sharp knife around the edges of the genoise to loosen it from the pan.
Wordnik is becoming a not-for-profit! Read our announcement here.