COINTREAU® CARAMEL CAKE

Name: COINTREAU® CARAMEL CAKE
Total time: 2 h
Yield: 2 cakes
Ingredients: 1. CAKE DOUGH; 295 g caster sugar; 215 g eggs (to room temperature) or 2 eggs; 20 g egg yolks (to room temperature) or 1 egg yolk; 250 g flour; 8 g baking powder; 1 g salt; 130 g thick cream; 90 g butter; 1 litre of water; 500 g sugar; 100 g passion fruit juice or lemon juice; 160 g caster sugar; 100 g liquid cream; 6 cl orange juice; 150 g butter; 2,5 g salt flower (or salt); 45 g gelatin mass (7 g of gelatin leaves and 38 g hot water); 35 g Cointreau® 40% vol.

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Chef :

Original creation by
Laurent MORENO,
Consultant Pastry Chef,
Le Bonheur, Paris, France

Brand

Quantity :

Recipe for 2 cakes (10 good slices per cake)

Duration :

Making the recipe : 2h

cake

Ingredients

1. CAKE DOUGH
295 g caster sugar
215 g eggs (to room temperature) or 2 eggs
20 g egg yolks (to room temperature) or 1 egg yolk
250 g flour
8 g baking powder
1 g salt
130 g thick cream
90 g butter

Step

With your food processor, mix the eggs, the salt and the caster
sugar till a creamy color. Add the thick cream and mix together
well. Add the flour and the baking powder, mix delicately.
Add the melted and cooled at room temperature butter. Mix
together well.
450 g of dough per mould after baking

Cake mould with a tube:
Put some dough on the tube to stick a sheet of greaseproof
paper around the tube.
Line the mould with a sheet of greaseproof paper.
Fill the mould and close the cover.

Traditional cake mould:
Fill the pre-buttered mould.
Bake at 170°C for 40/45 minutes.
Remove the cake and place it on a rack.

Ingredients

1 litre of water
500 g sugar
100 g passion fruit juice or lemon juice

Step

Generously soak the cake on the rack with the syrup.

Ingredients

160 g caster sugar
100 g liquid cream
6 cl orange juice
150 g butter
2,5 g salt flower (or salt)
45 g gelatin mass (7 g of gelatin leaves and 38 g hot water)
35 g Cointreau® 40% vol.

Step

In a saucepan, make a caramel adding the sugar gradually (to
avoid formation of lumps). When the caramel is dark blond,
add the orange juice and the cream , previously slightly heated,
then the salt.
Bring to the boil (until the thermometer reads 110°C).
Continue the stirring after baking. Pour into a recipient
provided with a pouring spout. Add the cold butter, cut into
small pieces. Then let cool.
Add the gelatin mass and mix. Add the Cointreau® and mix.
Put in blender.

Ingredients

No ingredients.

Step

Cake mould with a tube:
Stand the cake (covered with a plastic film), fill with a little
caramel to make a plug and put in refrigerator.
Complete the filling with the caramel in the tube, and put in
the refrigerator.

Traditional cake mould:
Let the caramel set in a cool place.
Fill a pastry bag with caramel and spread on top of cake, by
drawing «S». Put in the refrigerator.

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