These are made with the same kind of batter as Genoese cakes, to which currants, dried cherries, candied-peel or angelica may be added.
When the batter is ready, let it be poured into a sufficient number of small fluted or plain dariole or madeleine moulds (previously buttered inside); these must be placed on. a baking-sheet spread with some charcoal-ashes to the depth of half an inch, and then baked in an oven of moderate heat. When they are done, turn them out of the moulds, and dish them up in a pyramidal form: these cakes may also be partially emptied, then filled up with some kind of preserve, and the small circular piece, removed previously to taking out the crumb, should be replaced.