Ingredients
Sponge Biscuit
150 grams (5.3 ounces) egg whites
80 grams (2.8 ounces) powdered sugar
50 grams (1.75 ounces) sugar
60 grams (2.1 ounces) flour
1 gram (0.05 ounces) salt
0.5 teaspoon lemon acid
Pinch of lavender
Lemon Crème
55 grams (1.95 ounces) sugar
55 grams (1.95 ounces) eggs
60 grams (2.1 ounces) butter
2 grams (0.05 ounces) gelatin
10 grams (0.35 ounces) cocoa butter
30 grams (1.05 ounces) lemon juice
0.5 piece lemon zest
5 grams (0.18 ounces) cream
Confit
50 grams (1.75 ounces) blueberries
100 grams (3.55 ounces) blackberries
11 grams (0.4 ounces) sugar #1
2 grams (0.05 ounces) pectin NH
25 grams (0.9 ounces) sugar #2
Lavender Crème
125 grams (4.4 ounces) cream cheese
125 grams (4.4 ounces) mascarpone cheese
170 grams (6 ounces) cream
2 grams (0.05 ounces) lavender
50 grams (1.75 ounces) powdered sugar
Syrup
100 grams (3.55 ounces) sugar
200 grams (7.05 ounces) water
20 grams (0.7 ounces) lemon juice
Instructions
Step 1
Step 1: Welcome to a new recipe! Today, we'll guide you through making a fragrant “Provence” cake with lavender, blueberry, and blackberry notes. Make sure to read through each step before starting.
Step 2
For the Lavender Sponge Cake (for three 20 cm | 7.9 inch layers):
1. Sift the powdered sugar with the flour.
2. Whip the egg whites with salt until soft peaks form.
3. Add the lemon acid, and then gradually add the sugar while continuing to whisk.
4. Gently fold in the flour mixture and lavender.
5. Bake the sponge biscuit at 160°C (320°F) for 20 minutes. Do not open the oven door while baking to prevent the cake from collapsing.
1. Sift the powdered sugar with the flour.
2. Whip the egg whites with salt until soft peaks form.
3. Add the lemon acid, and then gradually add the sugar while continuing to whisk.
4. Gently fold in the flour mixture and lavender.
5. Bake the sponge biscuit at 160°C (320°F) for 20 minutes. Do not open the oven door while baking to prevent the cake from collapsing.
Step 3
For the Lemon Crème:
1. Mix the eggs with sugar and cream.
2. Heat the mixture in a water bath until it reaches 85°C (185°F).
3. Cool the mixture and add the gelatin.
4. Once cooled, add the lemon zest, lemon juice, cocoa butter, and butter. Stir continuously to ensure an even consistency.
1. Mix the eggs with sugar and cream.
2. Heat the mixture in a water bath until it reaches 85°C (185°F).
3. Cool the mixture and add the gelatin.
4. Once cooled, add the lemon zest, lemon juice, cocoa butter, and butter. Stir continuously to ensure an even consistency.
Step 4
For the Blueberry-Blackberry Confit (18 cm | 7 inch):
1. Heat the blueberry and blackberry puree to 60°C (140°F).
2. Add sugar #1 and pectin, then bring to a boil.
3. Add sugar #2 and boil again.
4. Remove from heat, cool, and then freeze the mixture. Frozen confit is easier to handle when assembling the cake.
1. Heat the blueberry and blackberry puree to 60°C (140°F).
2. Add sugar #1 and pectin, then bring to a boil.
3. Add sugar #2 and boil again.
4. Remove from heat, cool, and then freeze the mixture. Frozen confit is easier to handle when assembling the cake.
Step 5
For the Lavender Crème:
1. Infuse the cream with the lavender a day in advance.
2. Strain and whip the infused cream.
3. Mix the cream cheese, mascarpone, and powdered sugar until smooth.
4. Fold the whipped cream into the cheese mixture until smooth and creamy. Chill the mixing bowl before beating the cream for better results.
1. Infuse the cream with the lavender a day in advance.
2. Strain and whip the infused cream.
3. Mix the cream cheese, mascarpone, and powdered sugar until smooth.
4. Fold the whipped cream into the cheese mixture until smooth and creamy. Chill the mixing bowl before beating the cream for better results.
Step 6
For the Syrup:
1. Mix the sugar and water in a saucepan.
2. Heat until the sugar dissolves completely.
3. Add the lemon juice.
4. Use this syrup to soak each sponge biscuit layer. Allow the syrup to cool slightly before soaking the cake layers.
1. Mix the sugar and water in a saucepan.
2. Heat until the sugar dissolves completely.
3. Add the lemon juice.
4. Use this syrup to soak each sponge biscuit layer. Allow the syrup to cool slightly before soaking the cake layers.
Step 7
Assembling the Cake:
1. Place a sponge biscuit layer on the base.
2. Add a layer of lavender crème.
3. Spread a layer of confit.
4. Add another layer of lavender crème.
5. Place the second sponge biscuit layer on top.
6. Apply a thin layer of lavender crème.
7. Add the lemon crème.
8. Apply another thin layer of lavender crème.
9. Finish with the third sponge biscuit layer.
Chill the assembled cake for at least one hour before serving for best results.
Bon Appétit!
1. Place a sponge biscuit layer on the base.
2. Add a layer of lavender crème.
3. Spread a layer of confit.
4. Add another layer of lavender crème.
5. Place the second sponge biscuit layer on top.
6. Apply a thin layer of lavender crème.
7. Add the lemon crème.
8. Apply another thin layer of lavender crème.
9. Finish with the third sponge biscuit layer.
Chill the assembled cake for at least one hour before serving for best results.
Bon Appétit!
Servings
Indulge in the delightful flavors of this **"Provence" cake** by pairing it with a light, floral tea. The **lavender crème** complements an Earl Grey or Chamomile tea beautifully. ☕🌸
For a summer party, serve each slice with a scoop of vanilla ice cream or a dollop of freshly whipped cream to enhance the fruity notes of the **blueberry-blackberry confit**. 🍦💜
Hosting a special occasion? Garnish the cake with edible lavender flowers and fresh mint leaves for a stunning presentation that’s as impressive as it is delicious. 🌿🎂✨
Feeling creative? Pair slices of this cake with a drizzle of honey or a light dusting of powdered sugar for an added touch of sweetness. 🍯🍰
Equipment
Mixing Bowls
Use different sized bowls to separate ingredients easily and avoid cross-contamination. 🥣
Electric Mixer
Essential for whipping egg whites to soft peaks and for creating a smooth crème. 💪
Baking Tray
A good quality baking tray ensures even baking. Invest in a non-stick one. 🍰
Spatula
Perfect for folding in delicate ingredients without deflating the mixture. 🎂
Springform Pan
Makes it easy to release the cake without damaging it. Look for one with a tight seal. 🎉
Variations
Looking to make this cake gluten-free? 🌾✨ Simply replace the flour with an equal amount of gluten-free all-purpose flour. Make sure the pectin and any other ingredients used are also gluten-free. Your cake will remain as fluffy and flavorful as the original!
For a vegan twist 🌱, swap the eggs with a flaxseed substitute (1 tbsp ground flaxseed mixed with 2.5 tbsp water equals one egg), use vegan butter, and replace cream and cheese with plant-based alternatives like coconut cream and vegan cream cheese. The delightful lavender and berry flavors will still shine through! 💚
Faq
- Why didn't my egg whites whip to soft peaks?
Ensure that your mixing bowl and whisk are completely clean and grease-free. Also, make sure the egg whites are at room temperature before whipping.
- My sponge layers came out uneven. What did I do wrong?
Make sure to spread the batter evenly in the baking tray and avoid opening the oven door during baking. This helps maintain the temperature and even cooking.
- How do I know when the pectin is properly incorporated into the confit?
You'll notice the confit thickening and becoming more gel-like in consistency. Make sure to boil the mixture for a few minutes after adding the pectin.
- Can I make elements of this cake ahead of time?
Yes, you can prepare the sponge biscuit, lemon crème, and confit a day before. Just store them in airtight containers in the fridge.
- How do I prevent the lavender crème from curdling?
Make sure to incorporate the cream cheese and mascarpone slowly and at room temperature. Whipping them thoroughly will ensure a smooth consistency.
- How can I ensure an even soak of syrup on the sponge layers?
Use a pastry brush to evenly distribute the syrup on each layer. Make sure to apply it immediately after baking for better absorption.
Nutrition facts
PROVENCE CAKE
Recipe Yield:1 cake (8 servings)
Calories:Approximately 2500-2900 calories per cake.
Calories (Min - Max):2500 - 2900
Total Fat:140g
Saturated Fat:80g
Protein:30g
Total Carbohydrate:280g
Total Sugars:200g
