RECIPES
All recipesVanilla cake
Par Norihiko TERAI
FOR THIS RECIPE
- Ingredients for 4 X 300 g/100 z cakes
RECIPE STEPS
1/ Blend 1:
INGREDIENTS
- 112g/4oz eggs
- 30g/1oz egg yolks
- 310g/11oz sugar
- 300g/10oz double cream
- 12g/7dr vanilla extract
Mix all ingredients in a bowl with a whip, without whisking.
2/ Blend 2:
INGREDIENTS
- 390g/13¾oz almond powder
- 50g/1¾oz custard powder (starch)
- 5g/3dr vanilla powder
Sift all ingredients together and pour them on top of the first blend. Smooth the preparation with a spatula.
3/ Blend 3:
INGREDIENTS
- 70g/2½oz egg yolks
- 50g/1¾oz sugar
- 20g/12dr starch
Whisk the eggs white with the sugar. Add the starch and gently add the preparation with a spatula.
Butter and flour the cake. Garnish each pan with 300g/10oz of the preparation.
Cook at 150°C/300°F in a ventilated oven for 30 minutes. Turn the pans upside down on a sheet of baking paper placed on a grill.
Bake for an extra 45 minutes. Remove the cakes from the moulds right out of the oven by turning the moulds upside down.
4/ Finishing touch:
INGREDIENTS
- 30 g de blanc d’oeuf
- 250 g de sucre glace
- 100 g de confiture d’abricots
- 4 gousses de vanille
Mix the egg white with the icing sugar.
Heat up the apricot jam, and glaze each side of the cake.
Cover with coloured royal icing and garnish with a vanilla pod.
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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