Ingredients

Shortcrust pastry
butter (82.5%)
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
powdered sugar
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
salt
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
egg yolks
2 tbsp
30 g
1.05 oz
0.99 fl oz
almond flour
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
wheat flour
0.50 cup
100 g
3.50 oz
3.30 fl oz
baking powder
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
Souffle
butter
0.75 cup
165 g
5.78 oz
5.44 fl oz
cream 33%
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
vanilla paste
0.50 tbsp
7 g
0.24 oz
0.23 fl oz
blackcurrant puree
2 tbsp
30 g
1.05 oz
0.99 fl oz
Meringue & syrup
sugar
1.25 cup
300 g
10.50 oz
9.90 fl oz
glucose syrup
0.25 cup
90 g
3.15 oz
2.97 fl oz
water
1 cup
230 g
8.05 oz
7.59 fl oz
agar
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
egg whites
0.50 cup
100 g
3.50 oz
3.30 fl oz
lemon acid
1 g
0.04 oz
0.03 fl oz

Method

This time we would like to offer you an interesting recipe for an unbelievably delicious cake. It’s light, fresh and delicate at the same time. It will not leave you indifferent!

Shortcrust pastry

For the Breton shortcrust pastry:

  • butter (82.5%) - 75 g | 2.65 oz
  • powdered sugar – 70 g | 2.45 oz
  • salt – 2 g | 0.05 oz
  • egg yolks – 30 g | 1.05 oz
  • almond flour – 35 g | 1.25 oz
  • wheat flour – 100 g | 3.55 oz
  • baking powder – 5 g | 0.20 oz

Mix the softened butter and the powdered sugar with salt. Gradually add the yolks, the almond flour and the baking powder. Roll out the dough 1 cm (0.4 inch) thick. Cut two circles: 16 cm (6.3 inch) and 18 cm (7 inch). Bake them at 170C (338F) for 12 minutes.

Souffle

For the soufflé:

  • butter - 165 g | 5.80 oz
  • cream 33% - 70 g | 2.45 oz
  • vanilla paste - 7 g | 0.25 oz
  • blackcurrant puree - 30 g | 1.05 oz

Whisk all the ingredients into a fluffy foam. Leave aside.

Meringue

You will need:

  • sugar - 300 g | 10.60 oz
  • glucose syrup - 90 g | 3.15 oz
  • water - 230 g | 8.10 oz
  • agar - 8 g | 0.30 oz
  • egg whites - 100 g | 3.55 oz
  • lemon acid - 1 g | 0.05 oz

Boil the syrup from the sugar, the glucose, the water and the agar to a temperature of 110C (230F). 

When the syrup reaches 106C (223F), start whipping the whites separately at a low speed; add the lemon acid, and whip the whites into a foam; then pour the syrup with the agar in a thin stream (keep whipping the mass at high speeds!).

Combine the creamy mass with the resulting meringue with careful spatula movements. Start assembling the cake immediately!

Cake assembling

Lay out the sides of the 18 cm (7 inch) mold with acetate foil; place the 18 cm cake layer on the bottom, pour 1/2 of the soufflé, and then place the 16 cm (6.3 inch) cake layer. Cover it with the remaining soufflé.

Let the cake stabilize for 2 hours. Remove it from the mold; remove the foil, and decorate the cake with some freeze-dried berries and the whipped ganache.