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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Traditional Pain de Gênes Batter
- In the stand mixer fitted with the paddle attachment, smooth the almond paste with sugar and almond extract (optional). Add some of the alcohol, an egg and beat until homogenized. Swap paddle attachment with the whisk. Continue whipping on medium speed adding remaining eggs gradually. Beat on high speed until light and fluffy for about 10 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
- Preheat fan oven to 330ºF/160ºC. Bake pain de genes for about 40 minutes. Let stand for 10 minutes and unmold over a cooling rack. Enjoy at room temperature.
What Flavors Go Well with Matcha Desserts?
- Classic choices include, white chocolate, citrus, black sesame, and berries. These flavors enhance matcha’s unique taste and create balanced, satisfying desserts. Raspberry dessert cups.
- Grease and flour a 8-inch (20cm) Ø cake ring. Melt the butter and set aside. In a food processor, pulse together the sugar, almond meal, tea matcha powder, flour, and baking powder. Transfer the dry mixture to a mixing bowl, add the eggs, and beat on high speed for 10 minutes or longer, until the mixture becomes pale and fluffy. Take a third of this mixture, and fold in the melted butter. Add remaining batter.
- Fill the prepared cake ring.
Baking
- Preheat a fan oven to 310°F (155°C). Pour the green batter into the prepared cake ring and bake for 40 minutes. Remove from the oven and let cool for 10 minutes, then demold and slide it over a wire rack to cool completely. Once at room temp, place it in the refrigerator overnight before slicing.
- Scrap off the brown part of the pain de gênes to even it out. Cut the cake into 3 same thickness discs.
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 3 months.
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