dishL1 · basic
Financiers
financier-plate · cake · French
About
Brown-butter almond cakes baked from a génoise-style batter in small molds.
Building blocks
Top-down view: Ready blocks stay closed; open Make to see nested components.
Genoise 150 g · component · structure
Beaten egg 62 g · preparation · structure
Whole egg62 g · ingredient · structure
Sugar39 g · ingredient · sweetener
Cake flour39 g · ingredient · structure
Unsalted butter9 g · ingredient · fat
Almonds80 g · ingredient · structure
Browned butter 80 g · preparation · fat
Unsalted butter80 g · ingredient · fat
Powdered sugar60 g · ingredient · sweetener
Egg white60 g · ingredient · structure
Recipe build
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Steps
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History Unverified
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Sources
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Uses
- Genoise 150 g
- Almonds 80 g
- Browned butter 80 g
- Powdered sugar 60 g
- Egg white 60 g
Preparations used
Used in
- Nothing references this node yet.
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Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 80.0 g Almondspath financier-plate → almond
- 80.0 g Unsalted butterpath financier-plate → browned-butter → unsalted-butter
- 62.5 g Whole eggpath financier-plate → genoise → beaten-egg → whole-egg
- 60.0 g Egg whitepath financier-plate → egg-white
- 60.0 g Powdered sugarpath financier-plate → powdered-sugar
- 39.1 g Cake flourpath financier-plate → genoise → cake-flour
- 39.1 g Sugarpath financier-plate → genoise → sugar
- 9.4 g Unsalted butterpath financier-plate → genoise → unsalted-butter