Since the Poker Cake , I promised you a folder on Sky highs (American pastry which identifies a cake composed of at least 3 layers which makes it "high to the sky"). I did that in the week. But today, let's focus on a cake especially because there are emergency. I have been challenged by the Lorraine cake made by Hervé of Workshops Hys that's wreaking havoc on the blogosphere. I must say that this cake has it all, it is simple to do, has an incredible texture meringue and a long shelf life. I intended to try as is, but Hervé launched a small contest around this cake, so I turned a little, hummm, or rather “rich” because I did not touch the basic recipe, I would have just added some elements. I have thus transformed the original into a princess cake for the birthday of’ MiniCook's sister.. Never having tasted the cake kind, I was not expecting much to feel the side and slightly caramelized meringue with sugar that are sprinkled into the mold. It gave the Sky High incredible texture, I felt like I bought my own cake to the bakery. So thank you for this beautiful discovery Hervé, I hope that participation in contest you please.
According to the recipe Lorraine cake Hervé
Serves 6 people
- 3 molds 18cm in diameter
- 210g of egg whites
- 210caster sugar
- 135g plain flour
- 125cooled melted butter
- 1 pinch of salt
- a little caster sugar and butter for molds
- 400g frozen raspberries (whose 45 raspberry cake for domestic and the rest to the top of the final cake)
- 120g of unsalted butter
- 440g icing sugar
- 4 tablespoons heavy cream
- 4 tablespoons of vanilla extract
- sea salt (to taste 3 pinches for me)
Prepare cake interior: Pre-heat the oven to 180°C/Gas 4. Melt butter and cool.
Dip a brush or a paper towel in melted butter and butter the molds. Pour 1 tablespoon of caster sugar to the bottom of each mold and moving mold to evenly distribute the sugar on the bottom and edges. Put 3 fresh mussels.
Using a mixer or a mixer, beat the egg whites until stiff with a pinch of salt. Once the whites go well, Pour half the caster sugar and whisk again to tighten them (whites are quite firm).
Then pour the other half of granulated sugar and flour, and mix everything for 2/3mn (for the mixer,, use the sheet).
Pour the cooled melted butter and mix one last time for about 1 minute.
Divide dough into thirds and pour in 3 molds of the same size (if you only have one or 2, made several separate firings). Spread one half frozen raspberries into the batter in each mold.
Bake for 35 minutes at 180 °. A mi-Cuisson, put aluminum foil or paper baking molds to prevent it from burning. Leave to cool a few minutes before turning out cakes. It is possible that the holes are formed in places where the cakes were arranged raspberries, not matter because the cakes will be returned, Bunk then glazed.
Prepare the frosting: Make a brown butter: In a saucepan, Melt butter and allow to brown over medium heat until it turns a brown color. As soon as he reached the hazel, dip the bottom of the pan in cold water to stop the staining. Pass through a sieve and let cool.
In a large bowl using electric beaters or bowl of mixer,, cream the butter cooled at slow speed and add the icing sugar, gradually.
When it seems that butter can absorb more sugar, add a little cream or vanilla extract. Repeat until mixture is smooth and all the sugar is incorporated. Salt to taste.
Beat for at least 5 minutes until the frosting becomes light and air.
Dresser, Frost and decorate the cake: Have a first cake on a serving dish, smooth face on the top. Cover the top with a layer of frosting about 1 cm. Place a second cake on top and do the same. Can overcome the third cake. Then covering the top of the final cake icing and sides with a spatula. Then place the remaining raspberries on top of the cake by pressing lightly into the icing (it is imperative that the raspberries are still frozen in order to push them into the icing).
Place cake in refrigerator 2 hours to dry the thawed raspberries and icing.
Enjoy fresh possibly with raspberry coulis.
The cakes interiors can be prepared the day, but I recommend icing the cake the same day so as not to soften the cakes and make the most of their texture meringue.