Genoise is a traditional French cake. My aunt’s mother introduced me this recipe when I was just a young girl. She served it with Mocha Buttercream, but this cake is a base for any number of desserts. For this version, I filled it with canned peaches and decorated with toasted almonds and whipped cream frosting.

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8 eggs
1 cup sugar
1 cup flour
1 cup sliced almonds, toasted
2 cups whipping cream
1 cup icing sugar
1 package stabilizer
1 cup canned peaches, cut into pieces

4 eggs
2/3 cup sugar
2/3 cup flour

6 eggs
3/4 cup sugar
3/4 cup flour

10 eggs
1 3/8 cup sugar
1 3/8 cup flour

Preheat the oven to 350 degrees Fahrenheit. Separate the egg whites and yolks. Beat the egg whites until frothy and on medium speed, slowly add in the sugar until fully incorporated. Add the egg yolks and beat until yellow.

Using a spatula fold in the flour a little at a time until fully incorporated. Do not mix or you will deflate the cake. Line the bottom of a cookie sheet with parchment paper and spread the batter over the pan.

Bake for 10 to 12 minutes or until golden brown. Lift the parchment paper to remove the cake and cool on a wire rack. Makes one 13” x 17” cookie sheet pan.

Using a chilled bowl and beaters, make the whipped frosting. Add whipping cream and beat until firm. Add the icing sugar and stabilizer and beat until incorporated. Keep refrigerated until needed.

This cake is extremely versatile and can be cut into rounds or to make a layered cake as in this recipe.

Cut the cake in half and place one half on a serving platter with the top facing down. Brush the cooled cake with the syrup from the canned peaches (if you are using fresh fruit, make a simple syrup to brush the cake). On the bottom layer, add the canned peaches, some of the toasted almonds and a layer of whipped topping. Cover with the second half of the cake and brush with the syrup. Cover the entire cake with whipped topping and toasted almonds.

Keep the cake refrigerated until you are ready to serve.

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