German pastry, vintage recipe with biscuit and Cointreau cream
1. SPECIAL BISCUIT
Ingredients
200 g egg yolks
50 g sugar (1)
200 g egg whites
200 g sugar (2)
100 g flour
62 g cocoa
125 g almond powder
62 g butter
Step
Mix the egg yolks with the sugar (1). Stir in the flour, cocoa and almond powder, then the melted butter.
Beat the egg whites with the sugar (2) until stiff peaks form, then gently fold them into the batter.
2. COINTREAU® CREAM
Ingredients
100 g eggs
75 g sugar
250 g butter
62 g cocoa butter
125 g almond paste
50 g orangeat
30 g Cointreau® 60%
Vanilla
Salt
Step
Mix the eggs and sugar in a saucepan. Heat gently, stirring constantly, until the mixture thickens slightly (like a pâte à bombe base). Remove from the heat and let cool to room temperature.
Add the almond paste, cut into pieces, and stir to soften it into the warm mixture. Then stir in the melted (but not hot) butter. Blend if necessary to achieve a perfectly smooth and uniform texture.
Add the Cointreau®, vanilla and a pinch of salt, then mix thoroughly. Finally, stir in the finely chopped orangeat (candied orange peel). Blend one last time until the cream is smooth, glossy and well emulsified. Refrigerate for at least 2 hours to allow the cream to set.
3. ASSEMBLY
Ingredients
No ingredients.
Step
Use a ring mold that is 6.5 cm high and 26 cm in diameter.
Place a layer of sweet dough in the ring mold.
Spread a thin layer of orange jam, then add the special biscuit.
Gently soak it with Cointreau®.
Cover with Cointreau® cream.
Place a second layer of special biscuit on top.
Cover with a sheet of almond paste.
Decorate as you like.
