Genoese pie
Description
This is a very tender and light cake. It's delicious on its own, and can also be used as a base for cakes.
Instructions
- 1
Step 1
Place 4 eggs in a pot with hot tap water and let them sit for 10 minutes to warm up. If the eggs were refrigerated, leave them for 20 minutes, replacing the hot water as needed. Also, fill the bowl in which you will later beat the eggs with hot water to warm it up. This is because the eggs should be warm when beaten, which improves their texture.
- 2
Step 2
Meanwhile, prepare the butter: melt 50 g of butter over low heat and leave on the heat until it almost stops bubbling. Remove from heat. Preheat the oven to 200°C.
- 3
Step 3
Into a prepared warm and dry bowl, break the eggs, add 110 g of powdered sugar and 15 g of vanilla sugar. Immediately beat at high speed until the mixture becomes light and fluffy.
- 4
Step 4
Reduce the speed and add the butter, pouring in a thin stream (through a sieve to remove any impurities remaining after heating).
- 5
Step 5
Sift the flour and quickly mix it in with a whisk. IMPORTANT: This is the tricky part. The egg beating has created many small bubbles, giving the batter a foamy texture that is essential. You need to incorporate the flour as quickly as possible (within 30 seconds, if feasible) to prevent the batter from deflating.
- 6
Step 6
Place plastic wrap on the bottom of the mold. You can also sprinkle a few almond flakes.
- 7
Step 7
Pour the batter into a mold and bake for 20-25 minutes. Remove the hot cake onto a wire rack.