250 g butter
300 g caster sugar
5 g salt
200 g almond powder
300 g whole eggs
80 g flour
70 g St-Rémy® brandy 60%
Total weight: 1205 g
Step
In a beater with a paddle, cream the butter then add the caster
sugar, the salt and the almond powder. Add the eggs little by
little then beat the mixture for around 15 minutes, until creamy.
Pour the mix into a stainless steel bowl and mix the sieved
flour and the St-Rémy® brandy with a spatula. Put into circular
aluminium molds (10 cm in diameter and 2 cm high) and cook
in a ventilated oven at 170°C (190°C in a convection oven) for
around 20 minutes. Remove from the molds when well cooled
and set aside ready for the finishing touches.
2. ST-RÉMY® SOAKING SYRUP
Ingredients
250 g of syrup (30° Bx)
100 g St-Rémy® brandy 60%
Total weight: 350 g
Step
Mix together.
3. ICING
Ingredients
20 g St-Rémy® brandy 60%
20 g water
180 g icing sugar
Total weight: 220 g
Step
Mix together and gently heat.
4. FINISHING TOUCHES
Ingredients
No ingredients.
Step
Top the well cooled mirrors with a layer of hot apricot glaze,
then a layer of icing. Decorate with dried fruits.
