Skilled Chefs

The Cooks Decameron: Sweets and Cakes

No. 221. Genoese Pastry

Ingredients: Eggs, sugar, butter, flour, almonds, orange or lemon, brandy.

Weigh four eggs, and take equal weights of castor sugar, butter, and flour. Pound three ounces of almonds, and mix them with an egg, melt the butter, and mix all the ingredients with a wooden spoon in a pudding basin for ten minutes, then add a little scraped orange or lemon peel, and a dessert-spoonful of brandy. Spread out the paste in thin layers on a copper baking sheet, cover them with buttered paper, and bake in a moderately hot oven.

These cakes must be cut into shapes when they are hot, as otherwise they will break.


Recipe from the "The Cook's Decameron" book (Free Electronic Text).



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