Thursday, February 19, 2009


Bavarian cream: a light, custard-based cream filling, most often paired with fresh fruits

Dacquoise (dah-KWAZ): a crunchy confection of whipped egg whites and ground nuts, often used in place of a cake layer

Genoise (jen-WHAZ): classic French sponge cake, leavened entirely by whipped eggs

Joconde (jock-OND): a thin, flexible almond sponge cake, used to encase light mousse fillings