Ingredients
- For the cake batter
- 200 g soft butter + 15 g for the mould
- 300 g icing sugar
- 5 eggs
- 200 g flour
- 200 g cornflour
- 15 g baking powder
- For the pastry cream
- 50 g flour
- 100 g sugar
- ½ vanilla pod
- 500 ml milk
- 2 egg yolks
- For the filling and topping
- 300 g praligrains (caramelised nibs of hazelnuts or almonds)
- 500 g pastry cream
- 400 g softened butter
- 300 g cranberry jelly
Instructions
- For the cake, preheat the oven to 190°C (170°C fan). Whisk the butter and sugar in a bowl until smooth and fluffy. Add the eggs one at a time, beating constantly. Gradually stir in the sifted flour, cornflour and baking powder until you have a smooth, lump-free batter. Pour into a buttered bundt or ring cake tin. Bake in the oven for 45 minutes.
- For the pastry cream, mix the egg yolks with the sugar. Whisk until the mixture turns white. Add the flour and mix well with the sugar and egg mixture. Add 1/2 glass of milk to make the mixture more liquid. Heat the remaining milk. When the milk is lukewarm, add the egg-flour-sugar-milk mixture and the vanilla pulp. Whisk until the cream boils and thickens. Leave to cool.
- For the filling, whip the cooled pastry cream and butter together. Pour into a piping bag with a smooth nozzle.
- When the cake has cooled, cut it into three layers. Spread the base with a quarter of the buttercream and cranberry jelly, place the second piece on top and spread with a quarter of the cream. Place the last piece of cake on top and spread the top and the sides of the cake with the remaining cream and smooth with a spatula. Sprinkle generously with praligrains.
Wine Pairing
POLL-FABAIRE, Crémant Demi-Sec
The fine bubbles of this Crémant provide just the right amount of lightness to end your meal on a harmonious note.
