Ingredients

Shortcrust pastry
butter (82.5%)
75g
2.63oz
0.30cup
5tbsp
powdered sugar
70g
2.45oz
0.28cup
4.69tbsp
salt
2g
0.07oz
0.13tbsp
egg yolks
30g
1.05oz
2tbsp
almond flour
35g
1.23oz
2.35tbsp
wheat flour
100g
3.50oz
0.40cup
6.70tbsp
baking powder
5g
0.18oz
0.34tbsp
Souffle
butter
165g
5.78oz
0.66cup
11tbsp
cream 33%
70g
2.37fl oz
vanilla paste
7g
0.25oz
0.47tbsp
blackcurrant puree
30g
1.05oz
2tbsp
Meringue & syrup
sugar
300g
10.50oz
1.20cup
20tbsp
glucose syrup
90g
3.04fl oz
water
230g
7.77fl oz
agar
8g
0.28oz
0.54tbsp
egg whites
100g
3.50oz
0.40cup
6.70tbsp
lemon acid
1g
0.04oz
0.07tbsp

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.