componentL4 · expertHistory unverifiedscratch: kitchen
Expert ribbon génoise
genoise-expert · cake · French
About
Expert génoise: warm whole-egg foam to thick ribbon, folded flour, and even crumb for layered cakes.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
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Skill ladder
- L1 Genoise
- L2 Classic genoise
- L3 Advanced genoise
- L4 Expert ribbon génoise · this page
Uses
- Whole egg 250 g
- Sugar 150 g
- Cake flour 150 g
- Unsalted butter 40 g
- Salt 1 g
- Vanilla bean 2 g
Preparations used
- No preparation inputs on this node.
Used in
- Financiers dish
- Advanced Financiers dish
- Classic Financiers dish
- Advanced genoise plate dish
- Expert ribbon génoise plate dish
- Madeleines dish
- Advanced Madeleines dish
- Classic Madeleines dish
- Tiramisu dish
- Advanced Tiramisu dish
- Classic Tiramisu dish
- Tres leches cake dish
- Advanced Tres leches cake dish
- Classic Tres leches cake dish
- Trifle dish
Similar in this layer
- Genoise 0.94
- Advanced genoise 0.94
- Classic genoise 0.94
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 250.0 g Whole eggpath genoise-expert → whole-egg
- 150.0 g Cake flourpath genoise-expert → cake-flour
- 150.0 g Sugarpath genoise-expert → sugar
- 40.0 g Unsalted butterpath genoise-expert → unsalted-butter
- 2.0 g Vanilla beanpath genoise-expert → vanilla-bean
- 1.0 g Saltpath genoise-expert → salt