I once made this cake as a gift for friend's birthday, with ground peanut and coconut ganache. He said the cake was fabulous! Well, I have a question to be asked. Its going to be off the topic, but I neep help. I tried a genoise recipe somewhere, where no bain marie required, but the rest still the same. My baked good ended up having rubbery (really rubbery) layer at the bottom. I suspect the batter just weep during baking. How to fix that? At the other time, I also encounter the same prob with other sponge related recipe. It was spekkoek cake, an indonesian-dutch cake. Think of baumkuchen, but just baked in a round pan under a broiler with its signature spices added. The method called for creaming the butter with sugar, adding yolks, folding flours, then folding french meringue. Since the batter need to be spread in a micro layer before being baked under broiler then being spread with another batter layer, the “mother” batter sat in my counter for so long before totally baked. Guess what, the mother batter weeped (bad english, sorry). The final layer happened to be chewier and rubbery since it has more of that watery substance. Was it the meringue? Thank you

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