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- 10
- Joined Feb 23, 2001
i want to make a torte similar to opera but perhaps replacing a sponge layer with a layer of dacquoise or a japonaise - are there certain reasons to use a genoise vs a sponge vs a jaconde or meringue....
also how do you keep the open (unglazed) sides from drying out?
any advise will be greatly appreciated!
also how do you keep the open (unglazed) sides from drying out?
any advise will be greatly appreciated!