GENOA CAKE WITH ORANGE

Name: GENOA CAKE WITH ORANGE
Yield: 40 Florentins tins
Ingredients: 1 800 g raw almond paste 50/50; 1 600 g eggs; 50 g de Cointreau® 60% vol.; 150 g flour; 150 g starch; 540 g butter; 700 g dried raisins soaked in Cointreau® 60% vol.; 350 g Cointreau® 60% vol.

Chef :

Original creation by
Patrick BERGER,
Meilleur Ouvrier de France pâtisserie,
Royalty, Tarbes, France

Brand

Quantity :

Recipe for 40 Florentins tins

Download recipe

almond
orange
pain de gênes
soaking syrup

Ingredients

1 800 g raw almond paste 50/50
1 600 g eggs
50 g de Cointreau® 60% vol.
150 g flour
150 g starch
540 g butter
700 g dried raisins soaked in Cointreau® 60% vol.

Step

Using the flat beater, mix the almond paste and eggs.
Cook to 45°C in a double boiler stirring from time to time.
Incorporate the Cointreau®.
Whisk until completely cooled.
Sift together the flour and starch.
Mix with the mixture and add the melted butter.
Fill the mold three-quarters full.
Sprinkle with dried raisins soaked in Cointreau®, well drained
and rolled in the flour.
Cook to 160°C in a convection oven 20 to 25 minutes.