Put twelve whole eggs and eight yolks into a basin with one pound of sugar, a part of it being flavored with vanilla (No. 179); beat together vigorously for twenty minutes on a slow fire, barely heating the preparation, and when well beaten and very light mix in lightly one pound of sifted flour, using a small skimmer or spoon, then half a pound of melted fresh butter added a little at a time. Butter lightly a pan twelve inches long by seven and a half wide and two inches deep: glaze it with flour and sugar, half and half, well mixed together and sifted through a sieve. Fill the pan three-quarters full with the preparation, lay it in a baking pan and place it in a slack oven to bake for forty-five to fifty minutes. As soon as the cake is done, remove and unmold it on a wire grate to get cold; afterward cover it lightly with well-reduced peach or apricot jam (No. 3675) and ice over with water icing flavored with vanilla (No. 102); place for an instant at the entrance of the oven to dry the icing; allow to cool; cut the Genoese cake into oblong pieces and serve.

This cake can also be made in a round mold and iced exactly the same, decorating the top with candied fruits; dress on a round plate ornamented with lace paper.

(3308). Genoeses With Cream Meringued (Genoises A La Creme Meringuees)

Butter and flour some tartlet molds, fill them with Genoese preparation (No. 3307) and cook in a slack oven; unmold as soon as done and when cold hollow out the centers. Fill the cakes with a St. Honore cream preparation (No. 49) flavored with orange; color it Lightly with a little green; cover this with meringue (No. 140) laid on in beads pushed through a pocket; spread fine sugar over this and place in the oven to color the meringue.