A question about a recipe: Pecan-Crusted Oat Flour Genoise

I have a question about the recipe "Pecan-Crusted Oat Flour Genoise" from Alice Medrich. Do you think you could soak this in a syrup? I've made gluten-free genoise before, but I'm always afraid the final, traditional soaking step will make a mess of things.

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Pecan-Crusted Oat Flour Genoise
Recipe question for: Pecan-Crusted Oat Flour Genoise

1 Comment

Carol B. January 4, 2015
Rather than soaking it, try brushing the syrup on and around the genoise twice. Do it once, wait about 10 minutes, then brush on another layer.
 
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