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Genoese pâté

updated

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Ingredients for 1 servings:

  • 4 small eggs or 3 large eggs
  • 125 g sugar
  • 125 g butter
  • 100 g flour
  • ½ tsp baking powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Genoese dough, moist pie base

Genoa batter is similar to sponge cake, but moister. Whisk the eggs and sugar in a bowl until fluffy, leaving a clear mark on the whisk. Heat the butter until liquid and let it cool. Sift the flour and baking powder into the batter, then gently mix into the egg-sugar mixture. Then add the melted butter and mix gently but thoroughly. Bake in a 17 cm diameter springform pan at 175-190°C (top/bottom heat) on the top rack for about 15-18 minutes. If using fan-assisted oven, lower the temperature slightly and ensure the base doesn’t overcook.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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