Cost Breakdown

Critical Success Points

• • Temper chocolate for lace (step 19)
• • Reach 83‑85 °C for the custard base (step 6)
• • Fold dry ingredients without deflating the genoise batter (step 10)
• • Properly soak cake layers with syrup (step 15)
• • Chill assembled cake before final decoration (step 18)

Safety Warnings

• • Handle hot liquids (syrup, custard) with care to avoid burns.
• • When tempering chocolate, avoid water contact; even a drop can cause seizing.
• • Use a sharp knife when slicing the cooled genoise to prevent slipping.