Happy 13th Wedding Anniversary Leilah and Simone!
This cake was adapted from Jane Stacey's hazelnut génoise and dacquoise wedding cake. The first time I made it was for our youngest daughter’s wedding, aimed to feed 150 people. At the time we had to reconfigure the recipe [by calculating the volume, oh how I wished the pastry chef worked in grams!] for the three smaller tiers instead of making the original 4 tiered masterpiece.
The cake I made back in 2000
For their anniversary I made a single cake for the happy couple, not much bigger than the top tier I made for their wedding. It consists of 4 cake layers, 1 hazelnut dacquoise layer, with mocha buttercream and dark ganache spread between the layers; covered with white chocolate icing and decorated with white chocolate garnish. Not for the faint of heart, the recipe confused me once already and making it for the second time was not much easier. It was definitely less work, aside from trying to organize the convoluted recipe and making it a little more user friendly. [I am still working on the write up] I also recalled the huge amount of unused ingredients [no we didn’t make a mistake] and this time I did a little guesswork, for instance I reduced the chocolate for the dark ganache from 2 pounds to 225g. This was just right, but then it was easier to guess what to put into a 9 inch cake. If you want to try a fabulous cake...
Jane Stacey's Hazelnut Génoise And Dacquoise Wedding Cake
[re-scanned from an old photocopy]
[re-scanned from an old photocopy]
From a book from the library
The book is out of print and long since retired from the North Kamloops Public Library, but I still have a photocopy of the recipe. If ever anyone wants it I can scan it and send it to you.
