Genoese biscuit
Description
The pastry is simple and quick to prepare. Here is a classic recipe that will guide you through the process. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Melt the butter and white chocolate in a double boiler. Let cool.
- 2
Step 2
Place the eggs and sugar into a saucepan. Heat over low heat, constantly whisking, until the mixture reaches 30°C.
- 3
Step 3
Remove the mixture from the heat and beat with a mixer for 15 minutes.
- 4
Step 4
You will get a white fluffy mass.
- 5
Step 5
Sift the flour with baking powder and starch. Mix in 1/3 of the mixture into the egg mass.
- 6
Step 6
Pour in half of the butter-chocolate mixture. Gently mix.
- 7
Step 7
Add another portion of flour and the remaining chocolate mixture. Mix well. Add the rest of the flour and mix again. Pour the batter into a springform pan (24 cm in diameter). Bake in the oven for 20 minutes at 180°C. Then reduce the temperature to 170°C and bake for another 10 minutes.
- 8
Step 8
The finished sponge cake needs to be cooled, and then removed from the mold.
- 9
Step 9
The pastry is ready. Serve with tea.