PASTEL ESPONJA (Genovesa) / Tècnica de elaboraciòn SIN POLVO PARA HORNEAR

It's important that you give us a LIKE if you liked this recipe. Also, subscribe to our Punto de Turrón channel by clicking the SUBSCRIBE button to be notified every time we upload a new recipe. Ingredients: -6 medium whole eggs -180 g refined sugar -5 to 10 ml vanilla essence -180 g all-purpose wheat flour This Genoa pastry DOES NOT CONTAIN BAKING POWDER, as the beaten egg is what helps us achieve sufficient airiness for a fluffy texture. You can use this Genoa pastry to make a delicious 3 leches cake or moisten it with the syrup of your choice and your favorite filling. The GENOVESE is the main base of pastry and the technique, regardless of the recipe, is the most important thing, since if you follow the beating times as well as the speed, you will be able to obtain the result that we show you in the video,