26th June 2010: Mascott Au Praline (Genoise)

The all egg cake without using any rising agent so you pretty imagine the hard time I went through trying to whisk air into this batter to give it a spongy texture. Note: Genoise cakes would be a little tad dry to eat on it's own but with the perfect combination of cream & imbibe = it's heavenly. Is also a great base for fondant covered cakes.

The Mascott is a genoise based cake with layers of praline buttercream & almond flakes all over the cake!