Geni Cake
Recipe from the book "The First Ukrainian Everyday Cookbook" (1-ша українська загально-практична кухня), 1929, by Olha Franko.
This Victorian pistachio cake is an old German recipe from the 1860s. It was first published in 1863 in Stuttgart. The original version called for just five ingredients: pistachios, almonds, sugar, a generous quantity of eggs, and a little flour.
Ingredients
- 8 eggs
- 4 egg yolks
- 300 g sugar
- 80 g starch
- 100 g candied fruit
- 150 g pistachios
- 200 g miğdaly* (almonds)
Preparation
- Separate the egg whites from the yolks. Beat the whites until stiff, then gradually add the sugar and all 12 egg yolks.
- Grind half of the nuts and finely chop the other half.
- Fold the starch, candied fruit, and nuts into the egg whites, mixing gently.
- Pour the batter into a cake tin and bake at 170° for 1 hour.
- Once cooled, slice the cake into two layers and fill with cream.
- Glaze the cake with any topping you like — we used melted white chocolate with pistachios and candied fruit.
Cream
- 500 ml milk
- 70 g sugar
- 60 g flour
- 2 eggs
- 2 egg yolks
- vanilla
- Beat together the eggs, vanilla, yolks, and sugar, then stir in the flour and 100 ml of milk.
- Bring the remaining milk to a boil, then slowly pour in the egg mixture.
- Cook, stirring constantly, until thickened.
miğdaly — an archaic Galician term for almonds