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Travel cake almond pistachio
Ingredients
For the sweet pastry (you'll only need about half)
- 210 g flour T55
- 125 g soft butter
- 35 g powdered sugar
- 25 g almond powder
- 50 g beaten egg
For the pistachio interior:
- 150 g pistachio powder
- 60 g sugar
- 25 g amber rum or orange blossom water
- 50 g egg white
For the cake batter :
- 140 g melted soft butter
- 120 g sugar
- 180 g almond powder
- 130 g egg
- 1 c. coffee liquid vanilla extract
- 20 g amber rum or orange blossom water
- 120 g flour T55
- 3 g baking powder
For decoration :
Instructions
- For the sweet dough, prepare the recipe as explained on this page HERE!
- Prepare the pistachio interior. Simply mix all the ingredients in a container.
- The same goes for cake batter! Just melt the butter, then add the rest of the ingredients. To measure the egg weight, break 3 eggs into a bowl and beat into an omelette, then weigh out the 130g.
- Roll out a piece of sweet dough on a floured work surface, about 2mm thick, then place in a 20cm baking tin (lined with greaseproof paper cut to size). Cut the dough into a disk.
- Place the disc of dough on the parchment paper in the bottom of the tin.
- Pour in about half the cake batter and spread it out evenly.
- For the pistachio inside, it's easier to use a piping bag, even if the result is ugly, because everything will be covered!
- Then spread a little more with a spoon, to get closer to the edge.
- Pour in the other half of the dough, smoothing it out evenly. Sprinkle with slivered almonds.
- Bake for 1 hour in an oven preheated to 165°C on static heat (also known as traditional baking), which is not rotary heat. If you turn the heat on, the cake will puff up with a bump in the middle, whereas with static heat, the cake puffs up evenly over the entire surface.
- Once out of the oven, leave the cake to cool for a good hour. Unmould the cake and place on a wire rack. I brush on a neutral topping, but you can also use warmed apricot jam.
Tried this recipe?Let us know how it was!
Crispy shrimp
Here's a simple recipe for crispy, golden shrimp. They are perfect as is with the sauce of your choice, or to incorporate into another recipe that I will tell you about very soon here on my cooking blog!
Tried this recipe?Let us know how it was!
Bourdaloue Pie
Here is a simple recipe. If, like me, you choose to make your own poached pears in syrup, then it will take a little longer. But other than that little bit of extra time, the pie is really simple to make. A pie made of a crispy sweet pastry, a soft almond cream and a creamye and finally melting pears. All this with the scent of butter, vanilla and amber rum… I wonder how we can resist any longer and not rush to the kitchen to try it! This pie has nothing to do with the 17th century churchman Louis Bourdaloue, but with the Bourdaloue street in Paris where this pie was invented in the 19th century by a pastry chef…
Ingredients
Sweet dough:
- 210 g flour
- 125 g cold unsalted butter
- 35 g icing sugar
- 25 g almond powder
- 50 g beaten egg
- vanilla powder
Almond cream:
- 100 g almond powder
- 100 g powdered sugar
- 100 g melted butter
- 1 egg
- 10 g cornstarch
- vanilla powder
- 20 g amber rum
Pears in syrup:
- 4 large pears
- 750 ml water
- 350 g sugar
- 1 vanilla bean
- the juice of half a lemon
Instructions
- You can buy canned pears in syrup for this recipe. However, since I like to do things myself (whenever possible), I make my own pears in syrup.Peel the pears.
- Put the water, sugar and split vanilla bean in a saucepan on low.
- When the sugar is melted, even if the syrup is not yet boiling, add the pears (still whole!) and sprinkle with the juice of half a lemon.
- Put on moderate heat with a lid and let cook for 30-40 minutes (depending on the size of the pears!!). Turn off the heat and leave in the syrup.
- When the pears are soft, let them drain and set aside for the rest of the recipe.
- Prepare the sweet pastry. Put all the ingredients except the egg in a bowl or in the bowl of the food processor.
- Beat with the food processor (it’s the K) until the butter is incorporated.
- Add the beaten egg at this point.
- Switch on just to incorporate the beaten egg but no more!
- Put the dough on parchment paper.
- Put another sheet on the dough and roll out with a rolling pin to a thickness of about 2-3mm. This way, no extra flour is added and the work surface and rolling pin stay clean.
- Place a pastry circle (22X2,5cm) on a baking sheet lined with parchment paper. Take good care of make a right angle in the angle of the circle with the plate.
- Cut the excess dough with a knife, going from the inside of the circle to the outside with a short gesture.
- Repeat around the circle, pinching and lowering the dough to obtain a perfect angle of dough.
- This way the circle is perfectly dark (filled with dough).Prepare the almond cream. Put in a bowl, ground almonds, icing sugar, cornstarch and soft butter.
- Add the rum.
- Mix and add the egg.
- Mix well.
- Add vanilla powder. Mix and set aside in a cool place.
- Heat the oven to 180°C. We have two options here:-Cover the sweet dough with almond cream and pears and bake directly. This works but the following method is even better!-or for an even more extra-crisp dough, bake the dough in a flour sack (see recipe for Raspberry Tartlets) or use parchment paper lined with peas. In the latter case, cook the dough for 15 minutes using the chosen method (peas or flour sack).Remove the pastry circle and brush it with egg white to waterproof the bottom of the pie.
- Return to the oven for 5 minutes, then remove again. Pour in the almond cream.
- Add pears in syrup (2 or 3 pears depending on the size of the circle used).
- Then return to the oven to cook the surface of the pie. The cooking time depends on the oven. Mine is not powerful, so I have to let it cook longer.
- The only requirement is that the entire surface be golden brown. It takes about 30 minutes with monitoring and adjusting. Remove, unmold carefully and let cool on a wire rack.
Nutrition
Serving: 7peopleCalories: 533kcalCarbohydrates: 105gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 65mgSodium: 376mgPotassium: 206mgFiber: 5gSugar: 69gVitamin A: 518IUVitamin C: 6mgCalcium: 89mgIron: 1mg
Tried this recipe?Let us know how it was!