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Genoese Cake with Cream, Almonds and Amarenas

Genoese Cake with Cream, Almonds and Amarenas

By: kiarina

400 g whipped cream 

80 g caster sugar 

80 g flour 

30 g ground almonds 

30 g butter 

2 eggs and 3 egg yolks 


Cinnamon powder

Icing sugar

Fabbri Amarena in syrupsalt


More than 1 hour


x 6



Beat the eggs and egg yolks until stiff with half a spoonful of honey, the caster sugar and a pinch of salt.  As soon as the mixture is ready, blend in the flour, ground almonds and cooled melted butter, stirring from bottom to top. Pour the mixture into a silicone mold and bake in a pre-heated oven at 180°C for about 50 minutes.  When the cake is ready, remove it from the mold and leave to cool on a baking rack.  You can make it the day before serving if you wish.  Before serving, cut the cake horizontally into 2 disc shapes and spread the whipped cream, plenty of cinnamon powder and a few Fabbri amarenas in the middle.  Then put the two layers back together.  Dust the cake with icing sugar and decorate it with amarenas and a drizzle of amarena syrup, if you wish.

Recipe by kiarina