Biscuit or Génoise, Génoise or Biscuit?

These are the sorts of questions that keep me up at night. Both are sponge cakes that are perfectly suitable for a Black Forest cake, the only real difference between the two is that biscuit (say it the French way with me: bis-KWEE) has no fat in it. That makes it rise a bit higher, but it also means it’s drier and you need more syrup to moisten it. Being averse to cake syrup as a general rule that makes me a bit uneasy. Still, lot of very capable Black Forest cake makers use it, however. Decisions, decisions…

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