Ingredients
Dough
- 3 eggs
- 200 grams (1 cup) sugar
- 15 grams (1 tablespoon) vanilla sugar
- 45 grams (3 tablespoons) honey
- 15 grams (0.55 ounces) baking powder
- 540 grams (4.5 cups) flour
Confit
- 600 grams (21.15 ounces) blackcurrants (or any other berries)
- 16 grams (0.55 ounces) pectin
- 15 grams (1 tablespoon) vanilla sugar
- 150 grams (5.3 ounces) sugar
Creme
- 600 milliliters (20.29 ounces) cream (33-35%)
- 540 grams (19.05 ounces) sour cream (30%)
- 120 grams (8 tablespoons) powdered vanilla sugar
Equipment
- Mixer with “Spatula” and “Hook” Attachments
Essential for kneading the dough to the perfect consistency. Make sure to start with the “spatula” attachment.
- Water Bath
Used to bring the dough mixture to a boil gently, ensuring smooth and even heating.
- Oven
Preheat to 200°C (392°F). It's crucial for achieving the golden brown perfection of your cake layers.
- Rolling Pin and Fork
For rolling out the dough balls into thin layers and pricking them to avoid bubbling.
- Mold or Cake Ring
Helps in assembling the cake, ensuring it maintains a perfect shape.
Instructions
Step 1
- Step 1: Whip the eggs with the sugar and vanilla sugar.Ensure the eggs are at room temperature for better whipping.
- Step 2: Add the honey and baking powder, then mix quickly.
- Step 3: Place the mixture in a double boiler and bring to a boil while stirring continuously until it darkens and becomes foamy.Keep a close eye to prevent scorching.
- Step 4: Remove from the heat and transfer to a mixer bowl. Knead with a “spatula” attachment first, then switch to the “hook” attachment.
- Step 5: Gradually add the sifted flour, little by little, until the dough reaches a pliable, non-sticky consistency.
- Step 6: While warm, divide the dough into 12 equal balls.Cover with a damp cloth to prevent drying out.
- Step 7: Roll each ball into a 3mm (0.12 inches) thin layer, lightly flouring as needed. Prick with a fork.
- Step 8: Bake at 200°C (392°F) until golden brown.
- Step 9: Trim the layers while they are still hot and soft.
Step 2
- Step 1: Mix the sugar and pectin together.
- Step 2: Pour the berries into a saucepan and sprinkle with the sugar mixture. Heat while stirring until the sugar dissolves.
- Step 3: Bring to a boil, then immediately turn off the heat.
- Step 4: Pour the mixture into a mold matching the cake layer size and refrigerate until solidified.Freezing makes it easier to handle.
Step 3
- Step 1: Ensure all ingredients are cold, straight from the fridge—this is vital for a well-whipped cream.
- Step 2: Place all ingredients in a mixer bowl and whip until a thick, lush creme is achieved.Avoid overwhipping to prevent turning the cream to butter.
Step 4
- Step 1: Use a cake ring for better structure and easier lining of the creme.
- Step 2: You can add nuts or prunes for a classic taste.
- Step 3: Layer the cake with dough and confit; you can make two confit layers for a more balanced cake.
- Step 4: Allow the cake to soak well, preferably overnight, with a light weight on top.
- Step 5: Remove the cake from the ring and coat with the remaining creme. Decorate to your liking.
Servings
When it comes to serving this delightful pastry, the possibilities are endless! 🎉
**For a fancy dinner party:** Arrange individual slices on elegant dessert plates, drizzling each with a bit of berry sauce or honey. Add a dollop of whipped cream on the side, and garnish with a fresh mint leaf or two. 🍓
**Family gathering:** Cut generous slices and serve on a large platter. Feel free to sprinkle some powdered sugar on top for an extra touch of sweetness. Kids and adults alike will be grabbing for seconds! 🍰
**Picnic or casual get-together:** Why not take this pastry outdoors? Cut it into bite-sized squares and pack them in an easy-to-carry container for a mess-free experience. Don't forget the napkins! 🧺
**With a hot beverage:** This pastry pairs beautifully with a steaming cup of coffee or a calming tea. A match made in heaven for a cozy afternoon treat. ☕
Variations
Want to enjoy this recipe but have dietary restrictions? We've got you covered! 🌱
**Gluten-Free:** Simply swap out the regular flour for your favorite gluten-free flour blend. Ensure all other ingredients are marked gluten-free. Voila, enjoy a gluten-free delight! 🍰
**Vegan:** Replace the eggs with a flaxseed or chia seed substitute (1 tablespoon of seeds mixed with 3 tablespoons of water per egg). Use a dairy-free cream for the creme and a plant-based sour cream alternative. The taste remains heavenly! 🥥✨
Faq
- How do I know when my dough is at the "plasticine" stage?
The dough should be elastic and not sticky. It should easily mold without sticking to your hands, similar to playdough.
- Can I use a hand mixer if I don't have a stand mixer?
While a stand mixer is ideal for kneading dough, a hand mixer with dough hooks can work in a pinch. Just be prepared for a bit more manual handling.
- Why do I need to prick the dough layers with a fork before baking?
Pricking the dough prevents air bubbles from forming, ensuring an even and flat layer.
- Can I prepare the confit ahead of time?
Yes, you can make the berry confit in advance and store it in the fridge or freezer. It'll save you time on baking day.
- What's the secret to getting a smooth and thick creme?
The key is to use chilled ingredients and whip them straight from the fridge. This prevents the creme from becoming runny.
- How can I decorate the cake to make it look professional?
Consider using fresh berries, edible flowers, or a light dusting of powdered sugar. A cake turntable can help to apply the creme evenly.
