3 ounces Almond paste
6 ounces Granulated sugar
1 Egg yolks
8 Eggs
1/2 fluid ounce Vanilla extract
8 ounces Cake flour, sifted
2 1/2 ounces Unsalted butter, melted
Yield: 2 Rounds
1. In a mixing bowl with the paddle attachment, beat the almond paste and the sugar. Add the egg yolk. When fully incorporated, add the eggs and vanilla.
2. Remove the paddle from the mixer and replace it with the whip attachment. Whip the mixture on medium speed for 20 minutes.
3. Remove the bowl from machine and carefully fold in the flour.
4. Remove 1/8 of the batter and mix it with the melted butter in a small bowl. Fold this mixture into the cake batter.
5. Divide the batter between two buttered and floured cake pans. Bake at 375°F (190°C) until the cake bounces back when lightly pressed, approximately 40 minutes.
6. Cool then fill and ice as desired.
7. Yield: 2 rounds, 7-inches each
Total weight: 2 pounds, 1 ounce (33 ounces)
Notes: Method: Whipped egg
Variation:
Pistachio Amond Genoise -- Carefully fold in 2 ounces (60 grams/25%) pistachio compound paste and 2 ounces (60 grams/25%) finely chopped pistachios after the butter is added in step 4.
6 ounces Granulated sugar
1 Egg yolks
8 Eggs
1/2 fluid ounce Vanilla extract
8 ounces Cake flour, sifted
2 1/2 ounces Unsalted butter, melted
Yield: 2 Rounds
1. In a mixing bowl with the paddle attachment, beat the almond paste and the sugar. Add the egg yolk. When fully incorporated, add the eggs and vanilla.
2. Remove the paddle from the mixer and replace it with the whip attachment. Whip the mixture on medium speed for 20 minutes.
3. Remove the bowl from machine and carefully fold in the flour.
4. Remove 1/8 of the batter and mix it with the melted butter in a small bowl. Fold this mixture into the cake batter.
5. Divide the batter between two buttered and floured cake pans. Bake at 375°F (190°C) until the cake bounces back when lightly pressed, approximately 40 minutes.
6. Cool then fill and ice as desired.
7. Yield: 2 rounds, 7-inches each
Total weight: 2 pounds, 1 ounce (33 ounces)
Notes: Method: Whipped egg
Variation:
Pistachio Amond Genoise -- Carefully fold in 2 ounces (60 grams/25%) pistachio compound paste and 2 ounces (60 grams/25%) finely chopped pistachios after the butter is added in step 4.
