I'm going to lead with the pretty picture.
I really struggled with this cake. Here's my genoise.
And here's out of the pan in case you can't see just how sunken this poor cake is.
After baking the genoise, I was debating whether to go through with the rest of the recipe or not, but figured what the heck. I used blackberries instead of raspberries, and for the syrup I subbed about six frozen berries and a tablespoon of the lemon syrup leftover from the lemon blackberry cake, and strained the berries out. The syrup was pretty and tasty. My filling did not set at all, it pooled in my cake crater. Then I gingerly frosted with the whipped cream topping. It kind of avalanched when I tried cutting a piece.
Even with all that didn't go quite right, this was a really tasty cake! Very light, the cream and berries were very nice. I'll have to try this again, and with raspberries, too.
This week's TWD recipe selected by Mary Ann of Meet Me in the Kitchen.
For next week, Heather of Sherry Trifle chose Fresh Ginger and Chocolate Gingerbread