This cake is a speciality from the region of Lorraine in the East of France and it was actually the first time I tried it. The cake is quite light so I find it well balanced with the cream inside.
Made with a 28cm cake pan.
Cake280g egg whites
- (from approximately 6 or 7 eggs – save your egg yolks aside!)
- 280g caster sugar
- 150g melted butter
- 180g floor
Pastry Cream50cl milk
- 110g caster sugar
- 80g egg yolks
- 45g cornflour
- 25g butter
CakeBeat the egg whites until stiff. Then add the sugar gradually while you keep on beating. Whisk till you get a sleek meringue.
- Add the flour and then the melted butter (which should be cold by now) slowly and carefully into the eggs.
- Stir until the batter is smooth.
- Butter a cake pan and add some powder sugar to the bottom of the pan.
- Pour the mixture into your cake pan and put in a preheated oven at 160° for 30-40 min. Allow to cool completely on a clean wire rack and start your pastry cream.
Pastry CreamHeat the milk in a (rather large) saucepan and add half the sugar in the milk.
- Stir the yolks with the other half of the sugar in a medium mixing bowl to whiten the eggs. Add the cornflour and stir together.
- Pour a bit of boiling milk in your mixing bowl and mix.
- Pour everything back in the saucepan and stir for 2-3 minutes with a whisk to thicken the mixture (be ready, it thickens fast). It needs to be smooth.
- Add the butter and combine.
- Pour your pastry cream in another container and let it cool.
AssemblingOnce everything is cool, cut your cake in half.
- Stuff the cake with a well spread pastry cream on the bottom half.
Cover the cream with the top half and dust with loads of icing sugar.
And that’s it! Tastes wonderful!