Torta Genovese (Genoese Pie)
Known in France as "Genoise", it is used extensively as a base from sweet pastries. It may be eaten by itself, with zabaione or baked fruits.
100 | gr | Corn Starch | |
150 | gr | Sugar | |
5 | ea | Eggs | |
3 | ea | Lime juice | |
1 | Tbsp | Conf. Sugar |
Beat egg yolks with the sugar. Beat the whites to mount. Add to the yolks and sugar, the lemon juice, the potato flour and the whites.
Place the mixture in a buttered baking pan. Bake in low heat for about 40 minutes. After removing from pan, sprinkle with the confectionery sugar.