Recipe GENOA CAKE WITH ORANGE - Professionals
www.remycointreaugastronomie.com
Using the flat beater, mix the almond paste and eggs. Cook to 45°C in a double boiler stirring from time to time. Incorporate the Cointreau..
Ingredients
- 1 800 g raw almond paste 50/50
- 1 600 g eggs
- 50 g de Cointreau® 60% vol.
- 150 g flour
- 150 g starch
- 540 g butter
- 700 g dried raisins soaked in Cointreau® 60% vol.
- 350 g Cointreau® 60% vol.
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