Genoise Pastry aux Pistaches

Ingredients

• a pound of butter
• a pound of sifted sugar
• eight eggs
• a glass of brandy
• one pound of Vienna flour

Method

1. 1

   Warm the butter in a basin and beat it to a cream; add the sifted sugar and beat again.

2. 2

   Then add the eggs one by one, mixing thoroughly.

3. 3

   Add the brandy and then the flour gradually.

4. 4

   Butter a baking dish, line it with paper, and butter the paper.

5. 5

   Spread the Genoise paste on the baking sheet and bake in a moderate oven.

6. 6

   Cut into lengths of two and a half inches wide, split, spread with jam, and top with icing and chopped pistachio nuts.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 13. The excerpt below is the record exactly as published.

Genoise Pastry aux Pistaches, substituting chopped sweet almonds instead of pistachios, and painting here and there over the icing with a feather dipped in cochineal. Genoises Pastry aux Pistaches. Warm a pound of butter in a basin and beat it well to a cream ; add a pound of sifted sugar, and beat again ; then add eight eggs one by one, and mix most thoroughly ; then add a glass of brandy, mix again, and then one pound of Vienna flour

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