Wednesday, 2 January 2008
Genoise Pastry
Beat to a cream half a cup of butter and half a cup of sugar. Breakinto the cream three eggs, one at a time, and mix until smooth. Stir
in half a cup of flour. Pour on a buttered tin and bake ten or fifteen
minutes. When cold spread thickly with apricot jam and cover with
chocolate icing. Set in the oven a few moments, then put aside to
cool. Cut into odd shapes before serving.
posted by kanx1976 at
03:49
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