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By Giovanni Pina

Recipe for 2 gateaux (diam. 22 cm)




Sweet multigrain shortcrust pastry

200 g flour

40 g egg yolk

140 g butter

4 g honey

50 g icing sugar

1 g salt

¼ vanilla pod


Chocolate genoise sponge

50 g sugar

90 g egg yolk

8 g honey

100 g egg white

20 g sugar

12 g cocoa

70 g flour


Creamed rice

40 g rice

180 g milk

20 g sugar

¼ vanilla pod

Zest of ¼ lemon

460 g crème pâtissière

100 g egg yolk


Other ingredients:

Cherry jam

Poached pears

Flaked almonds

Icing sugar




Sweet shortcrust pastry

Mix together all the ingredients except the flour until the mixture is smooth. Next add the flour and leave to rest in the refrigerator. Then put 3 mm of the pastry in each tin.


Chocolate genoise sponge

Whisk the egg yolk with the sugar (50 g) and honey. Next whisk the egg white with the sugar (20 g). Mix together and sift the flour and cocoa powder. Then carefully combine the three mixtures. Pour the mixture onto a baking tray, to form a layer approximately 8 mm deep, then bake at 225°C for around 5 minutes.


Creamed rice

Bring the milk to the boil with the sugar, vanilla and lemon zest. Add the rice and cook, stirring all the while, for 16 minutes. Cool immediately. Then mix this with the remaining ingredients to make a cream.



Place the genoise in the base of each cake tin. Spread with a thin layer of jam. Then arrange the poached pears evenly over the whole genoise disc. Pour on the creamed rice to around 5 mm from the edge of the cake, then cover with flaked almonds and dust with icing sugar. Bake for 50 minutes at 130°C. Reduce the temperature to 180°C for the final ten minutes.


Member author
Giovanni PINA

The Pina pastry shop offers a wide range of classical and modern pastries. In the winter a large range of pralines and nougats is proposed while the summer time brings delicious multiple-flavor frozen entremets. [...]

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