The Genoese

For 6 people

  • 90 gr. sugar
  • 90 gr. flour
  • 3 eggs
  • 30 gr. butter

 

 


 

 

  1. Melt the butter in a bain-marie and let cool. Prepare a simmering water bath. In a cul de poule or bowl, place the eggs and sugar.
     
  2. Put it on the water bath and beat vigorously simmering eggs and sugar. When the mixture warm and increased volume, remove the butt chicken from the water bath. Continue to whisk until less strongly complete cooling, it takes about 20 minutes.
     
  3. After that time, the dough should form a thick ribbon when you lift the whisk. Stir gently, using a wooden spoon, and lifting from the bottom up, sifted flour (possibly mixed with the cornstarch, cocoa, almond powder or nuts to eggs .. ) slowly add the melted butter and cooled around the dough, then mix quickly and lightly with precise gestures.
     
  4. Pour the batter into the pan and Bake in preheated oven at 180 ° C. (th.6) half-height, for 30 minutes. The cake can be transformed into a crown, is filling of cream, jam, cherries in brandy, whipped cream, seasonal fruit .... it can soak liqueur (coffee, Grand Marnier, Maraschino, Amaretto ..) vanilla etc. .. Mixed with citrus peel, candied fruit or chocolate.