Pain de Gênes cake : Recipe from a Great Pastry Book

I recently found out about this cakebook from a French MOF (Meilleur Ouvrier de France) Pastry Chef. It is often difficult to find a reliable dessert recipe book but each recipe seems so far to work from the first try. Ingredients measurements are often given for batch quantities but you just have to do the math and it still seems to work well. I had never done before a Pain de Genes cake. This first try was a success!

Ingredients (yield= 15 8-cm round cakes)

• 225 gr almond flour
• 225 gr powder sugar
• 55 gr eggs (2)
• 225 gr eggs (9)
• 140 gr melted butter
• 40 gr flour
• 35 gr cornstach
• 35 gr "griotte" cherries or apples
• Toasted sliced almonds

Procedure

• Using a flat beater, mix almond flour and powdered sugar. Add 2 eggs and  mix well. Add the rest of the eggs and mix until obtaining a light texture.
• In 1/3 of the mix, add the melted butter
• In 2/3 of this mix, add the sifted flour and cornstarch. Mix 1/3 and 2/3 together delicately.
• In well greased moulds, sprinkle some almonds. Add the mixture up to 2/3 of the rim. Add the fruits
• Bake at 160 C (320 F) in a convection oven for 20 mn. Using a toothpick, check for doneness.
• Let cool and unmold. Decorate with caramelized almonds and powder sugar. EAT!