I’ve fallen off the Tuesdays with Dorie wagon lately. (Not to throw my beloved new baby under the bus, buuuut…it’s pretty much entirely his fault. He may be cute, but self-sufficient and conducive to work he is not.) A little break is necessary sometimes, but I don’t quite feel like myself when I’m not baking for fun, so last night I made the last-minute decision to make this week’s recipe, a French Strawberry Cake.
Fortunately the cake was pretty fast to pull together. The cake portion is a genoise, or as I like to call it, a gen-NAW, as in “Just say naw to gen-naw.” (This is what we call sleep-deprived “humor.”)
Yep, this dry, sturdy French sponge cake has never been one of my favorites, and this incarnation didn’t change my mind. I guess I’m the wuss who likes my cakes to have a tender texture and an actual flavor. Sorry I’m not sorry.
However, I can forgive a lot when strawberries and cream are involved, so filling the genoise with a mix of sweetened fresh strawberries and topping it with whipped cream pretty much made this cake a win in my book.
I tried to get crafty and make a simple syrup from fresh mint leaves to give the cake a unique spin. The syrup smelled amazing, and I still think it was a nice idea, but I couldn’t taste the mint at all in the final cake, so aside from moistening the genoise, it was pretty pointless.
I’ve made other variations of the strawberry and cream cake that I like better, so I probably wouldn’t make this one again, but it was worth it to dive back into the kitchen for an evening and feel like myself again.