Preview

Double layer cake, custard cream with orange blossom, chocolate icing

Brunch, Vegetarian, Chocolate, Cream, Biscuit Dough

It looks american, it tastes american but the sprit comes from a south east french dessert, the "tropézienne".

Note

You have here a base of cake that you can adapt with different fruits and flavours.

Ingredients

Recipe for 8

The cake

250 Gr

Flour

200 Gr

Sugar

1.50 Tsp

Baking powder

2 Pinch(es)

Salt

120 Ml

Milk

60 Ml

Canola oil

1 Tbsp

Vanilla extract

2 Unit(s)

Egg white

0.25 Unit(s)

Lemon juice

Custard

500 Ml

Milk

1 Tbsp

Vanilla extract

2 Drop(s)

Orange blossom water

6 Unit(s)

Eggs yolk

200 Gr

Sugar

4 Tbsp

Cornstarch

1 Tbsp

Butter

The ganache

225 Gr

Milk chocolate

240 Ml

35% cooking cream

Preparation time: 75 min

Preheat your Oven at 375 °F

The cake

In a bowl, mix the flour, the sugar, the baking powder and the salt. Make a well in the middle, pour the milk, the oil, the eggyolks et the vanilla. Mix with an electric mixer until well combined.

Keep mixing for about 3 minutes, then beat the egg whites adding the lemon juice (or some cream of tartar) until they form peaks.

Fold delicately the beaten egg whites into the other mix. Pour in a round mould (22cm diameter) and place in the oven for 25 to 30 minutes.

When cooked, remove from the mould and let cool on a cooling rack.
Custard

Bring the milk with vanilla and the orange blossom to a boil. Remove from the heat and let to infuse for 10 to 15 minutes.

In a bowl, whish vigorously the yolks with 75% of the sugar. Mix the leftover sugar with the corn starch and add to egg yolk/sugar mix.

Pour the warm milk onto the egg mix while whisking.

Put back the mix into the pan, back on the heat, don't stop whisking and bring to a boil for about 2 minutes. Remove from the heat, add the butter, mix well, cover with cling film (it has to touch the custard so no crust is formed) and place in the fridge.
The ganache

In a bowl, pour the warm cream onto the chocolate et stir well.
Plating

Cut the cake in two discs, place the bottom disc onto the serving dish.

Cover this disc with custard, place the second disc onto it.

Pour the ganache on the cake, make sure its smooth and all covered.