Pasta genovese

Break the eggs in one polsonetto, add sugar, vanilla and a pinch of salt.

Place the pan on low heat by putting under one spreader and always banging with the whisk heated the mixture up to a temperature of about 40 degrees (warm but not hot); then remove the Pan from heat and keep whisking vigorously with a cold batter and considerably increased in volume.

Then carefully fold the flour dropped to rain from sieved, stirring with wooden spoon from the bottom up and vice versa, but not in a rotary motion.

Add the melted butter and warm sent down to the wire.

Grease and flour a square mold, with 20 cm side wall and 10 cm high, flared slightly; pour the mixture in it.

Put the salmon in the oven is already hot (180 degrees) for about 30 minutes; then put the dough on the grill covered with a canvas drawing it right away and letting it cool.

Usually this dough is cut into layers and filled with different creams such as ' butter cream ', ' custard ', ' chantilly ', ' English cream ' and also ' zabaglione.

You can coat the surface with chocolate or fudge, sugar or serve the cake simply decorated with fruit and jam.