Home › The Waldorf Kitchen › Genoese Pastry

Genoese Pastry

Warm four ounces of fresh butter, heat it, then mix in four ounces of sugar, and whip the two together until creamy; beat in, one at a time, four eggs, then stir in quickly four ounces of finely-sifted flour, and work it till quite smooth. Butter a flat tin thick, pour the mixture onto it spreading it to about one-half inch in thickness, and bake at once for fifteen minutes in a brisk oven. When cooked turn the pastry onto a sieve, and leave until cool, the underside uppermost. Spread a thin layer of apricot jam over the pastry, then a layer of chocolate icing, and put it to dry for a minute in an oven. When quite cold cut the pastry into various fancy shapes, and serve.