Chestnut génoise from The Cake Bible (page 122) by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chestnut mousse cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on July 29, 2019

    This turned out comically bad for me. The cake layers were simultaneously heavy, dry, and gritty. Recipe says you should be able to trim off cake layer tops and bottoms and still have a 1" of cake left - my layers were too short to even consider trimming. Since Rose Levy Beranbaum is so meticulous about testing and writing her recipes, I'm assuming something was very off with my technique - and/or maybe my chestnut flour wasn't finely ground enough.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.