Ingredients
Shortcrust pastry
- 75 grams (2.65 ounces) butter (82.5%)
- 70 grams (2.45 ounces) powdered sugar
- 2 grams (0.05 ounces) salt
- 30 grams (1.05 ounces) egg yolks
- 35 grams (1.25 ounces) almond flour
- 100 grams (3.55 ounces) wheat flour
- 5 grams (0.20 ounces) baking powder
Soufflé
- 165 grams (5.80 ounces) butter
- 70 grams (2.45 ounces) cream (33%)
- 7 grams (0.25 ounces) vanilla paste
- 30 grams (1.05 ounces) blackcurrant puree
Meringue & syrup
- 300 grams (10.60 ounces) sugar
- 90 grams (3.15 ounces) glucose syrup
- 230 grams (8.10 ounces) water
- 8 grams (0.30 ounces) agar
- 100 grams (3.55 ounces) egg whites
- 1 gram (0.05 ounces) lemon acid
Equipment
- Mixing Bowls
Various sizes are needed—make sure they are large enough for efficient mixing of ingredients.
- Electric Mixer
A stand mixer works best for whipping egg whites and mixing dough; a hand mixer can also be used but may require more effort.
- Baking Sheets
Non-stick or lined with parchment paper to avoid sticking and ensure even baking.
- Rolling Pin
For rolling out the shortcrust pastry uniformly to the desired thickness.
- Pastry Rings (16 cm and 18 cm)
Essential for forming the cake layers; adjustable rings are a good option for versatility.
- Acetate Foil
Helps to line the mold and gives a clean edge to your cakes.
- Cooking Thermometer
Crucial for achieving the right temperature in the syrup to make perfect meringue.
Instructions
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Servings
Variations
Faq
- Why did my shortcrust pastry get too crumbly?
It’s likely that too much flour was added or the butter was over-mixed. Try using a kitchen scale for precise measurements and mix until just combined.
- Can I use regular sugar instead of powdered sugar for the pastry?
Powdered sugar gives a finer texture to the pastry. Regular sugar may result in a gritty texture.
- How do I know when the meringue is ready?
The meringue should reach stiff peaks and look glossy. Lift the beater; the peaks should stand firm without drooping.
- What’s the best way to incorporate the soufflé into the meringue?
Fold gently using a spatula in a figure-eight motion to maintain the airiness of the mixture.
- How can I ensure my cake layers bake evenly?
Roll out the dough evenly and use precise measurements for cutting. Rotate baking sheets halfway through the baking time.
- Can I freeze the cake for later consumption?
Yes, you can freeze the assembled cake. Wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw in the refrigerator before serving.