Pain de Gênes
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Originating in the 1840s, this delectable treat was created by Parisian pastry Chef Fauvel at the renowned Chiboust pastry shop. Pain de Gênes also called Ambroisie or Genovese Biscuit is a rich and moist cake made primarily of almond paste, eggs, and melted butter, with just a hint of starch. Resembling a genoise, this cake doesn't rely on any leavening agents for its light and airy texture; instead, the perfect rise is achieved through the emulsification of the almond paste and eggs. The key to a truly exceptional Pain de Genes lies in using the finest almond paste available, as it is what elevates the flavor profile and gives this cake its distinctive taste. While Pain de Gênes is commonly known as a cake base for Fraisier, there are endless possibilities for incorporating this almond delight into other seasonal pastries.
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Genovese biscuit
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Batter
- In the stand mixer fitted with the paddle attachment, smooth out almond paste with sugar and almond extract. A dash of dark rum may be added to. Add an egg and beat until homogenized. Swap paddle attachment with the whisk. Continue whipping on medium speed adding remaining eggs gradually. Beat on full blast until light and fluffy for about 8 minutes.
- Take a third of this mixture, fold in sifted powders. Add melted butter and alcohol. Add remaining batter.
Preparing Molds
- Grease non-stick pan with softened butter first and add a light coating of cooking spray. If using silicone mold, use butter only. Coat mold with sliced almonds and fill mold.
Baking
- Bake at 350ºF/180ºC for 40/45 minutes. Let stand for 10 minutes and unmold over a cooling rack. Enjoy at room temperature.
Storage
- Pain de gênes can be stored wrapped in plastic film a few days in the refrigerator. It can be kept frozen for up to a month.
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