Recipe: Pain de Gênes

Name: Pain de Gênes
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6 portions
Ingredients: 380 g de poudre d'amandes bio320 g de sucre semoule et 1 sachet de sucre vanillé mélangés ensemble90 g de fécule de pomme de terre8 oeufs (5 blancs + 5 jaunes séparés et 3 oeufs entiers)150 g de beurre cuit noisette et refroidiJuste un peu d'histoireCette belle recette fut créée par le grand chef pâtissier Chiboust vers 1800 pour fêter Masséna qui venait de s'illustrer en tenant le siège a Gênes les habitants n'ayant pour nourriture que du riz et des amandes.Ce gâteau commença par s'appeler " Gâteau de l'Ambroisie" puis plus tard prit alors le nom de "Pain de Gènes".

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (12 reviews) Desserts

Prep 30 min

Cook 35 min

Total 1h05

Servings 6 serv.

Ingredients for 6 servings

380 g of organic almond powder
320 g of caster sugar and 1 packet of vanilla sugar mixed together
90 g of potato starch
8 eggs (5 whites + 5 yolks separated and 3 whole eggs)
150 g of hazelnut butter cooked and cooled
Just 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 at Genoa with the inhabitants having only rice and almonds for food.
This cake initially called itself "Cake of Ambrosia" and later took the name "Pain de Gênes".

Step-by-step directions

1- Preheat the oven to 180° (th6)

2- In a large bowl put the softened butter almond powder sugar, 3 whole eggs stirring then 5 yolks and finally the starch.

3- Whip the 5 whites until very stiff (you should be able to turn your bowl over without anything falling out) then fold them in by lifting and cutting (using a wooden spatula).

4- Place the batter in a round non-stick or silicone mold, and bake in the middle of the oven for approximately 35 to 40 minutes.
As usual you will test with the tip of a needle or knife and you will wait at least 15 minutes before unmolding.
You can serve Pain de Gênes with practically everything: mousses, ice creams, creams, and of course plain. and if it hardened a bit, cut it into slices and toast it, then serve with apple marmalade it's a treat!

Pain Pâtissier Gâteau