Praline Genoa Bread

Ingredients

  • Almond paste 480 g 1 lb 1.93 oz 37.3%
  • Praline paste 120 g 4.23 oz 9.32%
  • Eggs 375 g 13.23 oz 29.14%
  • Invert sugar 53 g 1.85 oz 4.08%
  • Salt 5 g .16 oz .35%
  • All-purpose flour 90 g 3.17 oz 6.99%
  • Butter, melted but cool 165 g 5.82 oz 12.82%

Method

  1. See the procedure for black sesame Genoa bread. Substitute praline paste for black sesame paste.
  2. Once the cake has cooled, cut it into rectangles measuring 5 cm/2 in wide by 25 cm/10 in long by 1.25 cm/.5 in deep.
  3. Reserve in an airtight container in the refrigerator until needed. Discard after 3 days.

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