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by Dessert Professional | The Magazine Online

I have to cater for an event that will take place in 4 weeks and my main dessert will be a genoise-based cake.

I'd like some suggestions for the filling please. Would you go for a simple raspberry or passion fruit filling or would it be a good idea to opt for a creamier texture? I'm trying to do something that would go along well with the season, since spring just started.

Any ideas would be appreciated. Thanks!

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