This small French almond cake, flavoured with beurre noisette, (brown butter) is light and moist with a crisp, eggshell-like exterior. It contains egg whites, flour, and powdered sugar. Invented in the 1900's by Pastry Chef Lasne, whose customers were primarily financial brokers in Paris, Lasne shaped the cake to look like a brick of gold. 

Material Pistachio

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