for 1 cake Ø 19 cm (about 8–10 servings) 1. Genoise Sponge (makes 2 sponges, cut into 6 layers total) Total weight: ~1419 g Ingredients: Whole eggs — 615 g (about 12 large) Sugar — 330 g Inverted sugar / … Read More
Yield: ~3 kg cake, 21 cm diameter* | **Prep (active)** | ~2.5–3 hours || **Rest/Chill (passive)** | ~12–24 hours* || **Baking** | ~40 minutes || **Total elapsed time** | ~15–27 hours (mostly hands-off) | > *Most chilling can be done … Read More
Serves: 4 people Ingredients For the pesto: ½ bunch of basil 10 g pistachios 20 g Beaufort cheese (or similar firm alpine cheese) Olive oil Salt, pepper For the risotto: 250 g arborio rice (or carnaroli) 1 onion 15 cl … Read More