Pain de Gênes

Meringue-Almond Cake

Preparation info
  • Serves


    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

The basic Pain de Gênes is a plain cake respected for its keeping qualities. Normally, it is not frosted, but its chocolate variation is improved with a coating of Glace au Chocolat.


  • ¼ pound butter
  • ¾ cup sugar
  • 1 cup


  1. Put butter and half the sugar (guess at it) into mixer bowl. Beat until light and fluffy. While this beats, mix together the remaining sugar, almonds, flour and salt.
  2. Add eggs, one at a time, to the butter-sugar mixture. Beat well after each addition. Add the flavoring, then add the almond-flour-sugar mixture. Mix and then pour into a buttered and floured