Almond Genoise

Ingredients

• 2 oz. of blanched almonds
• a little orange flower water
• 2 oz. of fresh butter (warmed)
• 4 oz. of white sugar
• yolks of 4
• whites of 2 eggs
• 4 oz. of fine flour
• essence of vanilla
• apricot jam
• whites of 2 eggs
• lemon juice
• a little glace sugar

Method

1. 1

   Beat in a mortar the almonds, moistening with the orange flower water to prevent oiling.

2. 2

   Beat in a bowl the butter and sugar, add the almonds and the yolks and whites of the eggs, one at a time, then very gradually add the flour.

3. 3

   Continue beating until the mixture is perfectly smooth, then favor it with some essence of vanilla, and bake as above.

4. 4

   Spread the Genoise with apricot jam as above, and, instead of chocolate, use icing made as follows:—Put the whites of the eggs into a basin with a little of the lemon juice and some of the sugar.

5. 5

   Work the mixture well with a wooden spoon, and as it gets thin, add more sugar, until a smooth paste of the consistency of butter is obtained.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 115. The excerpt below is the record exactly as published.

4 oz. of white sugar, 4 eggs, % Ib. of fine flour. | Take the butter, put it in a bowl, and warm it until it can be beaten with a spoon; add to it the sugar, and beat the two together until a smooth white cream is obtained, then add one egg, and keep on beating the mixture till it is smooth again, then add three more eggs in the same manner. The speck of the eggs should be removed. Lastly, incorporate quickly with the mixture the flour, and as soon as it is smooth pour it out to | the thickness of half an inch on a buttered flat tin, and put it into the oven at once. When done (in about ten or fifteen minutes) turn out the slab of Genoise, and put it to cool, under side uppermost, on a sieve. ‘There is a great knack in beating this paste to prevent its curdling. Should this happen, it can generally be remedied by beating as quickly as possible until the mixture is smooth again. 703. Chocolate Genoise—Ingredients—Icing, % 1b. white sugar, 2 oz. of grated chocolate, and about a gill of water. Genoise pastry as above, apricot jam. Prepare the icing as follows:—Put the sugar in a sugar ~ boiler and add the chocolate and water ; stir over the fire until the mixture assumes the consistency of a smooth thick cream. . Take a slab of Genoise, spread on the top of it the thinnest | possible coating of apricot jam, then a coating of the icing. Put it into a very hot oven for rather less than a minute, take it out, and place it in a cold place to get cool; then cut it up with a sharp knife in lozenges or any other shape, and. serve piled up on a napkin. 704. Almond Genoise—lIngredients—2 oz. of blanched almonds, a little orange flower water, 2 oz. of fresh butter (warmed), 4 0z. of white sugar, yolks of 4, and whites of 2 eggs, 4 oz. of fine flour, essence of vanilla, apricot jam. Icing :—whites of 2 eggs, lemon juice, a little glace sugar

Cook this with the app: pantry check, scaling, and the assistant.