Ingredients for 4 X 300 g/100 z cakes
Blend 1 :
30g/1oz egg yolks
300g/10oz double cream
12g/7dr vanilla extract
Mix all ingredients in a bowl with a whip, without whisking.
Blend 2 :
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.
Blend 3 :
70g/2½oz egg yolks
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.
Finishing touch :
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.
A patisserie very much alike Norihiko Terai himself. Just simple, genuine, but nonetheless sophisticated and world inspired. Aigre douce is the happy result of his longlasting and unique experience acquired in the finest kitchens. It is a treasure trove of sweetness that will awaken child memories, [...]Read more