Sunday, April 17, 2011

5/99: Saint-Honoré Trifle

I think this may be one of my favorite cakes that Rose makes. It consists of a genoisé cake with a Grand Marnier syrup and a Chiboust Cream.  In between the layers, it is filled with strawberries and preserves.  Finally it is topped with a whipped cream topping, strawberries, and spun sugar.

Making a genoisé is really fun i've found.  I've gotten better at them over the past couple of weeks. I love whipping the eggs and watching them triple in size.

Once it comes out of the oven they are beautiful golden cakes. 

Everyone at the shower loved the final product. By the end, the whole trifle had been eaten!  I think it is definitely one of my favorite recipes that I've tried so far.  It took a long time (a lot of things had to cool for certain periods of time before I could continue) but I would definitely make it again if I had a reason to and had the time.  It was very pretty and very festive.

Bon Appetit!

Rose's Heavenly Cakes
Batter- page 227
Grand Marnier Syrup- page 228
Chiboust Cream- page 229
Strawberries and Preserves- page 230
Whipped Cream topping- page 231
Spun Sugar- page 232


  1. Oh my gosh! It looks incredible! You got the strawberries and cream to show through perfectly in the trifle bowl.

  2. gorgeous! what a perfect selection for a wedding shower.

  3. Ahhh I remember that cake.. and the video I made doing the spun sugar.. I also remember the MESS! Your's looks perfect!