vintage recipe for summer cake with fruit macerated in Cointreau
1. SWEET DOUGH
Ingredients
1 000 g flour
500 g fat
500 g sugar
4 eggs
Vanilla
Step
Your usual recipe
2. SPECIAL PREPARATION
Ingredients
First part:
500 g equal parts almond flour and icing sugar
2 eggs
12 cl Cointreau® 60%
50 g candied oranges cut into thin strips
14 egg yolks
Vanilla
40 g melted fat
Second part:
40 g flour
14 egg whites
Step
First part:
Mix the ingredients together and whip while cold.
Second part:
Add the flour, then the stiff egg whites.
3. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Line molds or tart rings with sweet dough.
Cover the bottom with chopped fruits macerated in Cointreau®.
Add the special preparation.
Bake in a moderate oven.
When the entremets are cold, soak them in Cointreau®.
Then cover with a Cointreau®-flavored cream or apricot glaze.
Sprinkle with icing sugar or coat with a water-based glaze.
Decorate with a grid design.
ORIGINE
Ingredients
No ingredients.
Step
Because this entremets originated in Provence, a region renowned throughout history for the beauty of its flowers, which are among the most fragrant in the world.
Although the language of flowers is also the language of love, a number of great lovers have preferred to declare their feelings in a more original way, with a beautiful cake, because a beautiful dessert often opens hearts more effectively than armfuls of flowers.
The Florival will undoubtedly accomplish this delicate mission elegantly while delighting many gourmets.
And only the subtle flavor of Cointreau® was worthy of enhancing such a dessert.
