Once baked and golden brown allow the savarins to cool at least half an hour before the next stage. Last week on the phone mum said she’d like a rum baba for her birthday cake next month. I guess they’ll always be considered as treats […]
All posts tagged: kirsch
La fondante recipe – mini genoise sponge cakes with kirsch mousseline cream
Sometimes you need a little shot of pâtisserie magic and light pillowy cakes with a heavenly touch of kirsch. Irresistible. So I pushed aside my resolution to avoid sugar or flour and just reduced my daily ration – hurray for freezers! The genoise sponge layers […]
lili's cakes 