X
VIDEOCONFERENCE CLASSES NOW AVAILABLE

Ateliers et Saveurs reinvents itself

We now offer a virtual alternative, so that everyone at home can continue to refine their culinary techniques, mixology skills and knowledge of wine, while being entertained and respecting social distancing measures.

Meet our chefs from the comfort of your kitchen and carry out all of your favorite workshops!

SEE OUR CLASSES

Discover all of our videoconference classes

Preview

Double layer cake, custard cream with orange blossom, chocolate icing

Brunch, Vegetarian, Chocolate, Cream, Biscuit Dough

It looks american, it tastes american but the sprit comes from a south east french dessert, the "tropézienne".

Note

You have here a base of cake that you can adapt with different fruits and flavours.

Ingredients

Recipe for 8

The cake

250 Gr
Flour
200 Gr
Sugar
1.50 Tsp
Baking powder
2 Pinch(es)
Salt
120 Ml
Milk
60 Ml
Canola oil
1 Tbsp
Vanilla extract
2 Unit(s)
Egg white
0.25 Unit(s)
Lemon juice

Custard

500 Ml
Milk
1 Tbsp
Vanilla extract
2 Drop(s)
Orange blossom water
6 Unit(s)
Eggs yolk
200 Gr
Sugar
4 Tbsp
Cornstarch
1 Tbsp
Butter

The ganache

225 Gr
Milk chocolate
240 Ml
35% cooking cream

Preparation time: 75.00 min

Preheat your Oven at 375.00 °F

  • The cake

    In a bowl, mix the flour, the sugar, the baking powder and the salt. Make a well in the middle, pour the milk, the oil, the eggyolks et the vanilla. Mix with an electric mixer until well combined.

    Keep mixing for about 3 minutes, then beat the egg whites adding the lemon juice (or some cream of tartar) until they form peaks.

    Fold delicately the beaten egg whites into the other mix. Pour in a round mould (22cm diameter) and place in the oven for 25 to 30 minutes.

    When cooked, remove from the mould and let cool on a cooling rack.

  • Custard

    Bring the milk with vanilla and the orange blossom to a boil. Remove from the heat and let to infuse for 10 to 15 minutes.

    In a bowl, whish vigorously the yolks with 75% of the sugar. Mix the leftover sugar with the corn starch and add to egg yolk/sugar mix.

    Pour the warm milk onto the egg mix while whisking.

    Put back the mix into the pan, back on the heat, don't stop whisking  and bring to a boil for about 2 minutes. Remove from the heat, add the butter, mix well, cover with cling film (it has to touch the custard so no crust is formed) and place in the fridge.

  • The ganache

    In a bowl, pour the warm cream onto the chocolate et stir well.

  • Plating

    Cut the cake in two discs, place the bottom disc onto the serving dish.

    Cover this disc with custard, place the second disc onto it.

    Pour the ganache on the cake, make sure its smooth and all covered.

Official partners

You have here a base of cake that you can adapt with different fruits and flavours.

Class with similar recipe

Tuesday, August 17th18:00 to 21:00
Quebec city
85$ / pers.
CUISINE DU MONDE

CUISINE DU MONDE

Discovering the specialties of our American neighbors

  • Waldorf salad, creamy vinaigrette, crisp and authentic
  • Beef Enchiladas with Red Sauce, Balsamic Boston Salad
  • Double layer cake, custard cream with orange blossom, chocolate icing
More information
8 / 8

85$ / pers.
0 places disponibles

Share this unique and tasty
experience

Private and Corporate Events