Keyword: Breton Cake, Breton Cake with Almond Blancmange and Apricots
Author: Christophe Felder and Camille Lesecq
1stick plus 2 tsp(125g) unsalted butter,softened, plus more for brushing and sauteing
3tbsp(35g) light brown sugar,plus more for sprinkling
1cup(125g) all purpose (plain) flour
95ggranulated sugar,divided, plus more for sauteing
1/4tspvanilla bean powder
1tbsp plus 1tsp(20ml) apricot eau de vie
3sheets(6g) 200 bloom gelatin
100mlorgeat almond syrup
Apricot jam,warmed, for brushing
Thinly sliced apricots
A few whole or chopped natural almonds for decorating
Preheat the oven to 320°F (160°C) convection.
If using a cake ring, line a baking sheet with parchment paper and place the ring in the centre. Brush the ring with butter and sprinkle with brown sugar. Sift the flour with the baking powder.
In a large bowl, whisk the butter with 75g of the granulated sugar until light and fluffy. Whisk in the salt and vanilla bean powder. In a medium bowl whisk the egg yolks with the light brown sugar until thick and creamy, then whisk into the butter mixture.
ln a separate medium bowl, whisk the egg whites with the remaining (20g) granulated sugar until they hold a soft peak. Carefully fold into the butter egg yolk mixture. Fold in the dry ingredients.
Pipe or spoon the batter into the ring. Cut about 150g of the apricots in half and press into the batter. Bake for 25 to 30 minutes. Drizzle with eau de vie. Quarter the remaining apricots and sauté in butter and sugar. Drizzle with the lemon juice.
In a medium bowl of very cold water, soften the gelatin. In a small saucepan. heat the milk over medium-high heat until bubbles appear around the edge; remove from the heat.
Squeeze the gelatin dry and stir into the hot milk with the orgeat syrup; let cool.
In a medium bowl, whisk the cream untiI it holds a soft peak. Fold the whipped cream into the milk mixture. Chill for one to two hours, until set
Brush a little apricot jam on the Breton cake.
Arrange the sautéed apricots on top, leaving an inch (3cm) border.
Pipe or spoon the almond blancmange around the border
Freeze the cake for a few minutes, until the blancmange sets, then pipe or spread the rest over the top. Chill until set. Top with the sliced apricots and almonds.
To make the orange glaze, sift the icing sugar into a mixing bowl. Stir in the orange zest and juice. When the cakes are cool. use a spoon to drizzle the glaze over them. Garnish with lavender flowers if desired.