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Genoise Layer Cake with Rum Syrup and Whipped Cream Frosting

Four layers of very delicate, rich rum-flavored genoise spread with a generous coating of whipped cream makes a spectacular cake that's a really good companion for Italian or French food.

Source: Martha Stewart Living, May 2006


For the cake

For the syrup

For the whipped cream

For the assembling


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How would you rate this recipe?
  • jmmva
    16 NOV, 2011
    Yummy cake, very dense, but the whipped cream makes it light. Issues with multi-tasking and lots of steps. Make sure pastry cream thickens over heat, and only then refrigerate. Make the pastry cream the day before. Don't shy away from brushing most or all of the rum syrup onto the cake layers.
  • MS12452437
    23 OCT, 2011
    Excellent cake. The sponge cake turned out perfect. Not for the novice though. A bit labor intensive and sponge cake can be challenging for a new baker. But definitely worth it. Make the syrup and pastry cream a day or two ahead.
  • aubs1701
    26 APR, 2011
    Such an amazing cake! I baked this for my mom's birthday and everyone was in heaven! This cake has lots of little steps, so give yourself plenty of time. Could make cakes day before and place in ziploc bags. Also I would recommend making the pastry cream first thing, so it can begin chilling in fridge (minimum 2 hours chill time). Make sure to use all the syrup when brushing on cake. It seems like a lot, but don't worry, the cake won't get soggy. Absolutely beautiful! Worth the effort.
  • jlabute
    2 OCT, 2008
    I LOVE THIS CAKE! And I am pretty sure that you will too. Seems labour intensive, but it is worth the effort, for the person(s) who you love.

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