For your puddings
GENOVES cutlet 😋
constituents
5 eggs
160 grams of flour
165 grams of sugar
40 grams of adulation
Preparation
- Sift the flour and reserve. toast the adulation without melting it, until you get a delicate texture.
- Pour the eggs into a large coliseum and put it in a larger vessel with water to make a double boiler. While it’s hot, add the sugar and beat with the rods, you can use the electric bones
. When the eggs have been assembled, make sure that they’re well assembled and that there’s no liquid left at the base of the coliseum, remove them from the water bath and continue beating until they cool. - Transfer a small quantum of the eggs to another coliseum and blend with the adulation, pour the flour little by little into the coliseum with the eggs, mixing with boxing movements so that they don’t sink down and eventually incorporate the part preliminarily removed and mixed with the adulation.
- Pour the dough for the Genoese sponger cutlet into a earth preliminarily greased with adulation and sprinkled with flour and singe at 160º C until golden. The time will depend on the consistence that you have given it, we’ve had it for 20 twinkles. Check its cuisine by poking with a toothpick.
- Once the Genovese or Genovese cutlet is ready, let it cool before filling it with the asked constituents.