This can be perfumed, like a soufflé, with chocolate, coffee, orange or liqueurs. The following proportions would make a cake large enough for eight to ten people:
1. Mix together in a bowl four whole eggs well beaten, and a quarter of a pound of sugar; whip the mixture well till it thickens (about the consistency of a mayonnaise), then add, little by little, a quarter of a pound of soft sugar, a quarter of a pound of melted butter and a wineglassful of rum or brandy and curaçao (or Grand Marnier), or kirschwasser and maraschino. The bowl should be hot when you put in the ingredients, and they should be mixed and whipped on the corner of the stove. Cook three-quarters of an hour in a very slow oven in a square or round mould fairly deep, lined with greaseproof paper well buttered and sprinkled with flour.
2. For the crème au beurre boil a quarter of a pound of sugar in a little water till it has reached the first stage of cooking (that is, when it has just boiled a little, has become syrupy, but has not turned even to a pale caramel); add, little by little, four yolks of egg, stir well and let the mixture get cold. Then add a quarter of a pound of the very best butter well worked and softened with a wooden spoon, and, lastly, the flavouring, melted chocolate, syrup of coffee, essence of orange or liqueurs. See that the crème is very smooth.
3. Cut the génoise in the middle horizontally, sprinkle both pieces well with liqueur or brandy or rum, according to what goes best with the crème you have made, put a thick layer of the crème between the two pieces of cake and press lightly. The sides and the top to be also coated with the crème and well covered with chopped almonds and pistachio nuts mixed.