Genoese cake
Instructions
Prepare the dough by working the egg yolks with sugar and incorporating, in order: the egg whites until fluffy, flour, melted butter (not hot) and a pinch of salt.
Pour the dough (homogeneous) in a buttered baking dish approximately 24 cm in diameter and place in preheated oven at 190 degrees for about twenty minutes.
Then let it cool the cake in the oven turned off; then place it in the serving dish and cut it in half horizontally.
Pour on the basic disk, slightly moistened with water, rum and cream thickening to the milk, the egg yolk cream worked with sugar, flour and Vanillin, which, once ready, both mixed the chopped nougat minutely.
Cutlery on the second disc of cream pan of Spain and should be sprayed with rum diluted with water.
Spread on the outer surface of the cake a glaze of egg whites and powdered sugar; then add the almonds, roasted, peeled and sliced.
Place the cake in a cool place.
On the occasion of birthday parties, fixed to the center of the cake some candle.
Ingredients and dosing for 8 persons
- For the dough:
- 5 eggs
- 200 g of sugar
- 150 g of flour
- 1 tablespoon of butter
- Salt
- For the cream:
- 50 cl of milk
- 50 g of sugar
- 40 g of flour
- 2 egg yolks
- 1/2 teaspoon of vanillin
- 150 g of nougat
- For coverage:
- 1 egg whites
- 180 g of icing sugar
- 100 g of almond
- 1 tablespoon of rum