ReceptnaptárGenoise
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Ingredients
Method
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- Whisk the sugar, egg yolks and the 2 whole eggs over steam (or gentle heat) with a whisk into a stiff foam.
- While still warm, gently fold in the flour, then the lukewarm melted butter.
- Bake in a buttered cake tin.
- Once cooled, cut in half and fill with apricot jam.
- Coat with sugar glaze, and pipe stripes or a pattern on top with melted chocolate using a piping bag.
- Can also be served sliced, surrounded with cream, but is excellent on its own, sponge-cake style, too.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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