This week to taste, we make a cake that has turned over the summer season with fruitless fruit. Nectarine:
Do you know the failed cake? This cake cooked upside down before you returned to reveal caramelized fruits. In the 1920s, a popular recipe in the United States, which is usually made of pineapple. But this week to taste it, we put a seasonal fruit, nectarine. The basic fruit in flaming shades that will occupy as a basis for this creation.
In order to obtain this golden result, it requires a magnitude of the palm flower device, which was originally from Southeast Asia, depicting honey and caramel notes. After the two components were created (or resurrected), the preparation was wrinkled at the bottom of the missing template before being harmoniously decorated with nectares with the neighborhood. Melting, fragile preparation then gently sympathizes the fruit to give it a stunning color.
In the second step, the whole device carries another device, made of spelled and almond flour. The original staff that is full of round, rustic notes, is ideal for light, fragile and perfect results in the summer. What to innovate with originality and easily bluff bluffs?
The cake recipe turned to nectaries
For 4 people
Ingredients:
Steps:
Fruit making
They absorb 75 g of soft dry apricots, 15 minutes in boiling water bowl. 70 g of soft butter and 35 g palm flower sugar, then pour this preparation for 20 cm crisp and lined diameter. Divide on top 4 nectaries that are cut into quarters.
Making dough
Mix dried apricots, then mix them with 150 g of soft butter. Add 75 g Palm Flower Sugar, 100 g of corn, 50 g Spelling flour, 50 g of almond flour, 1 tea. to c. Yeast, 2 TSP. to c. Vanilla extract and 3 eggs.
Completion and training
Mix, then pour this dough on the nectaries and bake about 30 minutes at 180 ° C.
Source: Le Figaro
