Every bakery in Vienna and Budapest makes this heady confection of sponge cake layered with a colorful filling of rum-soaked crumbs. Boozy and indulgent, its pretty-in-pink icing make it a nice dessert for Valentine’s Day. Rest assured that when you serve this, your guests will probably have never had it before, unless they are world travelers.
THIS IS A DEMONSTRATION CLASS. RECIPES WILL BE SENT OUT 24 HOURS BEFORE CLASS START.
Rick will teach you:
- The tricky “warm” method for making genoise cakes, one of the most important cakes in a baker’s repertoire
- An easy poured fondant for covering the cakes and tips for the best results
- Techniques for scheduling the cake production for simple and quick assembly