Name: Genoise W/amaretto Cake
Ingredients: 2/3 c Sugar; 7 Eggs; 3/4 c All-purpose flour; 3 Tablespoons cornstarch; 2 Teaspoons grated lemon rind; ***amaretto/chocolate; Filling***; 3 c Whipping cream; 6 Ounces semi-sweet chocolate; Chips; 1/4 c Amaretto; 1 9-inch genoise, split

Why not love the world? 1. Because the gain of it is the loss of the soul – Matthew 16:25. 2. Because its friendship is hatred to God – James 4:4. 3. Because it did not know Christ – John 1:10; 17:25. 4. Because it hates Christ – John 7:7; 15:18. 5. Because the Holy Spirit has forbidden us – 1 John 2:15. 6. Because Christ did not pray for it – John 17:9. 7. Because Christ’s people do not belong to it – John 17:16. 8. Because it will not receive the Spirit – John 14:27. 9. Because its Prince is Satan – John 13:31; 16:11. 10. Because Christ’s kingdom is not of it – John 18:36. 11. Because its wisdom is foolishness – 1 Corinthians 1:20. 12. Because its wisdom is ignorance – 1 Corinthians 1:21. 13. Because Christ does not belong to it – John 8:23. 14. Because it is condemned – 1 Corinthians 11:32. 15. Because the fashion of it will pass away – 1 Corinthians 7:31 . 16. Because it slew Christ – James 5:6; Matthew 21:39. 17. Because it is crucified to us – Galatians 6:14. 18. Because we are crucified to it – Galatians 6:14. 19. Because it is the seat of wickedness – 2 Peter 1:4; 1 John 5:19.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Italian	Cakes, Italian	4	Servings

INGREDIENTS

2/3	c	Sugar
7		Eggs
3/4	c	All-purpose flour
3		Tablespoons cornstarch
2		Teaspoons grated lemon rind
		***amaretto/chocolate
		Filling***
3	c	Whipping cream
6		Ounces semi-sweet chocolate
		Chips
1/4	c	Amaretto
1		9-inch genoise, split

INSTRUCTIONS

GENOISE WITH AMARETTO AND CHOCOLATE (SPONGE CAKE) In a bowl, mix eggs and
sugar. Heat over hot water to 115 degrees, beating until doubled in volume.
Sift flour and cornstarch together 3 times. Carefully fold the flour,
cornstarch and lemon rind into the egg mixture. Pour into greased and
floured 9-inch cake pans. Bake at 425 degrees until set and springy. Remove
from pans and cool on cake racks. ***AMARETTO/CHOCOLATE FILLING*** Heat
cream to 180 degrees. Stir in chocolate chips and remove from the heat.
Stir to melt, then chill overnight. Put half of the genoise on a cake pan
and sprinkle with half of the Amaretto. Whip the cream mixture until stiff.
Spread 1/4 of the mixture on the cake. Add top layer of cake and sprinkle
with the remaining Amaretto. Ice top and sides of cake with chocolate
filling, reserving some it it to pipe through a pastry bag for finishing
touches.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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