I tried the genoise cake twice in a row, in the first bake I thought I made something wrong, but it didn't rise and came dense. In the second bake I had put baking powder just a hint to help ot rise but it gave a 10% nothing more. I think the problem is when the butter comes into the batter and it deflates it in some way... The other thing is that the eggs didn't stiff even if I beat them longer. They were in the same level of airyness and stiffness..They didn't stiff more.
Don't be so stiff ~ Just because they put a sponge at the bottom it's suddenly not a fraisier? It's still got all the ingredients the structure might just be different from what you're used to but I've seen a lot of people do it like this, as long as it's yummy 🫶🏻
![เป็นไปได้ไหม - WanMai [Performance Video]](http://i.ytimg.com/vi/Eh5hItD4Mr0/mqdefault.jpg)
Magnifique. 👏👏👏
This looks very professional and promising I’m surprised more people haven’t found this video yet.
Thank you so much🥰🙏🏻
the music at the beginning is so sweet😊
I tried the genoise cake twice in a row, in the first bake I thought I made something wrong, but it didn't rise and came dense. In the second bake I had put baking powder just a hint to help ot rise but it gave a 10% nothing more. I think the problem is when the butter comes into the batter and it deflates it in some way... The other thing is that the eggs didn't stiff even if I beat them longer. They were in the same level of airyness and stiffness..They didn't stiff more.
I love everything about this video so calm and. Very eye comfortable amazing will definitely try it today
Thank you for stopping by☺️
Ahhh this video is so well made ❤️ I love the way the cake came out
Thank you so much☺️🙏🏻
Underrated channel!! Love the way you show ur cookings
Thank you so much for support! 🙏🏻😍
꾸준한 업뎃 늘 기대해융^^영상퀄리티와 설명이 너무됴아영ㅋㅋ손도 이쁘시다요^^
감사합니다💛🙏🏻
Beautiful. Thanks for the recipe, i will try! ❤
Looks fantastic and yummy 🤤
오븐 수리보냈는데 오면 해봐야겠어요!
딸기 시즌 가기전에 꼭 만들어보세요!!❤️🍓❤️🍓
저 왜 이제 봤을까요. 너무 예뻐요~
So amazing 😍
Love this recipe and all others you made!!! Thank you. Can you please tell me the size mold did you use? Thanks ❤
I believe it is 9"x9", Thank you for stopping by!
Beautiful! What is the size for mold? Thanks!
love your video and would like to try the recipe! Wonder how big is the square mould? 감사합니다🙏🏻
Thank you so much for stopping by! The mould I used in this video is 7”x7”xH3”. Hope this helps!☺️☺️
안녕하세요.:-) 프레지에 케이크 하나의 예술처럼 너무 아름다워요. 사각틀 2호 기준의 레시피인지 여쭤봐도 될까요? 또 층층히 쌓은 무슬린 크림을 정리하실 때 사용하신 L자 스패츌라 정보를 알려주실 수 있으시다면 정보 공유 부탁드립니다!
안녕하세요, 영상에서 사용한 사각틀은 2호 사이즈이구요, L자 스패츌라는 아테코 미니 스패츌라입니다 :)
@@BakeAgain 답변 감사드립니다!😍 이 디자인 너무 예뻐서 꼭 시도해보고싶어요. 좋은 레시피 감사합니다!
çok beğendim
Hi dear
I wanted to say thank you very much for sharing this recipe
I made this for my dad and he and the rest of the family fell in love with it
Amazing!! I’m happy that you were able to share a great time with your family☺️☺️ Also thank you for stopping by!
❤
Very good . Where is the third layer of Genoese cake
Thank you for stopping by! You only need 2 layers for this cake.
Hi, Could you tell me what is the size of the St. Honoré pipping tip?
Hi, It is ateco 882 tip. Thank you for stopping by ☺️
Size of cake mould please
It is 7” x 7” x 3”H
Can we save cake on the freezer? Not chiller
Hi, no, it should stay in a chiller.
Dommage pas en français
Not really a fraisier, there shouldn’t be sponge at the bottom.
Don't be so stiff ~ Just because they put a sponge at the bottom it's suddenly not a fraisier? It's still got all the ingredients the structure might just be different from what you're used to but I've seen a lot of people do it like this, as long as it's yummy 🫶🏻
❤