i used store-bought apricot preserves instead of home made lekvar for ROSE’S heavenly CAKES: Chocolate Apricot Roll with Lacquer Glaze (page 163). be aware that not all store-bought apricot preserves are made equal, the best is far from the common. my favorite is made by American Spoon Foods, and it is labeled as apricot butter because it is smooth and seedless (there is no butter on this).
and here is a progress picture of the completed cake just lacquer glazed. do note, this is a 16″ wide heart. i adore using sheets of heavy duty aluminum foil to catch the pouring glaze, the foil is easy to fold and scrape clean.
Do you have video to show how you made it? I really appreciate it if you can.
I am so sorry, I didn’t video tape this episode.
how do you move the cake from the foil to the serving dish after you do the ganache? also, how is biscuit batter different from normal cake batter (taste/texture)?
Basically, the cake sits on a cake cardboard trim to fit flush. It doesn’t directly on the foil neither, it is over a cooling rack or smaller cake pan, just easier.
Biscuit de Savoie is a traditional French/Italian sponge cake. It doesn’t use butter nor oil!