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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Enjoy! My friends absolutely loved it!! Read the 'healthy' story of this recipe. Ingredients:
2 eggs |
1/4 cup plus 1 tablespoon sugar (for the spongecake) |
1 tablespoon butter |
3 tablespoons flour |
2 tablespoons plus 2 teaspoons heavy cream |
1 tablespoon plus 1 teaspoon icing sugar (for the whipped cream) |
2 teaspoons unsweetened cocoa powder |
1 teaspoons pure vanilla extract (or 1 teaspoon grand marnier) |
a bit of milk |
1 egg-white |
3 tablespoons plus 1 teaspoon sugar (for the meringue) |
kitchen utensil : small cake pan |
secret ingredient : garden angelica jelly (substitute strawberry jam) |
Directions:
1. Prepare the spongecake : In a bowl combine the eggs, sugar and a pinch of salt.
2. Put the bowl in a bain-marie using very hot water.
3. Beat vigourously until the mixture thickens and you obtain a smooth paste.
4. Outside the bain-marie, beat again until it has cooled down.
5. Put the butter into a saucepan and heat it at a very low temperature.
6. When the butter is completely melted, remove the light film from over the surface and pour the liquid into another bowl. It’s now clarified butter.
7. Preheat oven to 400°F
8. Add the clarified butter while stirring the mixture.
9. Add the flour while beating softly.
10. Pour the heavy cream into a small saucepan together with a little bit of milk and put everything, the whip as well, a few minutes in the freezer.
11. Prepare the meringue : beat the egg-whites until stiff with half of the sugar.
12. Gradually add the other half and continue beating until the whites are stiff.
13. Butter and flour four little cake pans and pour in the filling.
14. Put the merigue in the middle of the mixture’s surface.
15. Bake it for about 15 minutes. Then, turn the spongecake out.
16. Prepare the whipped cream : pull the whip and the bowl out of the freezer. Put the bowl into a bigger one filled with ice cubes.
17. Whip the cream and gradually add the icing sugar until the cream sticks to the whip.
18. Finish it off with a hint of vanilla (or Grand Marnier).
19. Put the mixture into four small plates : pour some cream in the middle of the plate, then lay the spongecake on the cream and decorate the cream with small portions of Garden Angelica jelly.
20. Sprinkle with cocoa powder.
21. Read more about the 'medicinal' cuisine and this recipe.
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