Genoese cake is an almond-based cake with whipped egg whites. Light, airy texture, almost spongy. Created around 1800 by Chiboust to celebrate Masséna. Here, brown butter brings a richness you won't find everywhere.

Share

Ingredients for 6 servings

servings
  • 13.5 oz (380 g) organic almond flour
  • 11.25 oz (320 g) caster sugar mixed with 1 sachet vanilla sugar
  • 3.2 oz (90 g) potato starch
  • 8 eggs (5 whites + 5 yolks separated and 3 whole eggs)
  • 5.25 oz (150 g) brown butter, cooled

A bit of history:

  • This beautiful recipe was created by the great pastry chef Chiboust around 1800 to celebrate Masséna, who had just distinguished himself by holding the siege of Genoa, when the inhabitants had nothing to eat but rice and almonds.
  • This cake was first called the « Ambrosia Cake », then later took the name « Genoese Cake ».