French Cake
A French cake is a small architecture. The génoise is a beam. The buttercream is a wall. The opera is the whole building. Read the section before you light the oven.
Featured french cake recipes
- Opera cake, six layers — Iris · Paris · Joconde, coffee syrup, buttercream, ganache. Six layers, two flavors, one cake.
- Génoise, by the principle — Iris · Paris · Eggs and sugar warmed and whipped to a ribbon. The flour is folded, never beaten.
- Quatre-quarts, four equal weights — Iris · Brittany · Butter, sugar, eggs, flour — equal by weight. The Breton pound cake.
- Fraisier, strawberry season — Iris · Paris · Génoise, mousseline, fresh strawberries cut to the wall. Built in May.
- Gâteau basque, pastry-cream center — Iris · Saint-Jean-de-Luz · Two thick rounds of sablé enclosing a cream. The Basque cross on top.
- Financiers, brown butter — Iris · Paris · Brown butter, almond, egg whites. The bar form is the original.
- Madeleines, the right hump — Iris · Commercy · Cold batter, hot oven, the hump or no madeleine.
- Savarin, syrup-soaked — Iris · Paris · A yeasted ring soaked in rum syrup. Older than the rum trade made it.
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