Home › The World's Kitchen › Genoise Pralinee

Genoise Pralinee

Place in a copper basin four eggs, two ounces sugar and a half teaspoon vanilla essence, place basin on range and beat up with whisk for fifteen minutes. Remove to a table, add two ounces sifted flour, mix well with skimmer, add one and a half ounces melted butter, then mix well again. Line the bottom of a small pastry pan with a piece of buttered paper, drop in preparation, smooth surface and set in oven for fifteen minutes. Remove to oven door, egg surface and sprinkle over two ounces finely chopped and shelled almonds, a tablespoon powdered sugar, and reset in oven for five minutes. Remove, let rest for five minutes, turn upon table, lift up paper, cut it in twelve even pieces, dress on a dish with a folded napkin and serve.