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Genoese sponge biscuit



200 g almond paste, 50% nuts

200 g egg

40 g flour

2 g baking powder

60 g melted butter


Slacken the almond paste with the eggs, then heat to 50 °C in a bain-marie before whisking with a mixer.

Fold in the flour and baking powder, then the melted butter.

Bake in a Genoese sponge tin in the oven at about 160 °C for 18 minutes.


Milk chocolate ganache



150 g cream

220 g milk chocolate

50 g butter


Bring the cream to the boil. Next, add the milk chocolate and then the butter, cut up into pieces. Mix until the mixture is smooth and even-textured.
Allow to cool at room temperature for 20 minutes.
Then keep cool until you are ready to use it.


Raspberry jam: approximately 220 g


Assembling the Club:

Cut the Genoese sponge into three, then spread alternate layers of jam and ganache between the sponge layers.

Cut into four to make triangles, and arrange one on top of another if you wish.

Member author

Based just a stone’s throw from Lake Annecy, in a shop known for its daring, refined architecture, Patrick Agnellet invites you to explore his delicious and original world. A devotee of his home region, he will introduce you to all his surprising and unexpected creations. His chocolates with th [...]

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