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Genoise - Cake of Genoa Recipe

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This recipe for Genoise - Cake of Genoa, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary (Frieders) Hassert
Added: Sunday, February 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 cup (about 5) eggs beaten
1 cup sugar
1/2 tsp. salt
1 tsp. vanilla
1 1/4 cup sifted flour

Creme Au Beurre:
3/4 cup sugar
2 tbsp. cornstarch
3 eggs (or 6 egg yolks)
1 1 /2 cup milk
1 tsp. vanilla
1/2 cup creamed butter

Chocolate Icing:
2 tbsp. butter
1 cup sifted powdered sugar
1 small egg
1 sq. melted chocolate
1/2 tsp. vanilla

Directions:
Directions:
Cake:
Beat eggs until light & fluffy. Gradually add sugar, salt & vanilla. Beat until thick & lemon colored.

Fold in sifted flour 2 tbsp. at a time.

Pour into 2 8" round layer pans, well greased & lined with wax paper.

Bake @ 350 for 25 - 30 minutes. Let cool

Creme Au Beurre:
Combine sugar & cornstarch in saucepan, mix well. Add eggs (beaten until light & fluffy). Stir in milk & cook over medium hear until thick, stirring constantly.

Remove from heat, let cool. Add vanilla
& creamed butter. (do not put in refrigerator)

Chocolate Icing:
Cream butter, blend in powdered sugar, add egg & blend well. Add melted chocolate & vanilla, beat until smooth.

Remove cakes from pans & split each cake to form four layers. Spread cooled creme au beurre between layers & on top and sides of cake.

Frost top with chocolate.

Personal Notes:
Personal Notes:
I got this from my Mother-in-law, Barbara Hassert. This is my husband Todd's favorite and he has it every year for his birthday. It is also a favorite of his son's Eric. When my mother-in-law makes it she always makes a double batch of the creme au beurre - this is my step daughter's & my favorite part of the cake.

This is one of the most favorite cakes of all Europe. When Catherine de Medics came to France from Italy in 1533, she brought not only an appreciation of all the fine arts, but a retinue of chefs who introduced many fine Italian dishes , including Fenoise, now called an "object d'art of la patisserie"

 

 

 

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