This week’s TWD is for French Strawberry cake, a light genoise cake filled with macerated strawberries and covered in cream. The recipe is very straightforward and easy.
It’s baked in a single layer, and then torted:
There’s nothing I dislike more than torting a cake. I never do it if I can help it. If I want layers, I’m more than happy to bake them in separate pans. I only got two layers from my attempt to tort this.