Pâte à Génoise au Beurre

Génoise Butter Cake

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

When the Génoise cake is to be used with fruits, it is normally enriched with melted butter. Fold pound cooled, melted butter into the egg