Violet Cake
Baking and Desserts | French cuisine
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
4
Description
Violet Cake
Ingredients
- Butter - 5.3 oz
- Farm fresh eggs - 4 pieces
- Wheat Flour - 3.5 oz
- Sugar - 3.7 oz
- Corn Starch - 0.7 oz
- Chopped almonds - 2.1 oz
- Violet Syrup - 2 fl oz
- Candied fruits - 5 pieces
- Vanilla Pod - 1 piece
- Powdered Sugar - 0.7 oz
Step by Step guide
Step 1
Let the butter sit at room temperature; grind the almonds in a blender with the sugar from the small packet until crumbly (like flour); split the vanilla pod lengthwise and extract the seeds; separate the yolks of 3 eggs from the whites.
Step 2
Mix the remaining sugar, room temperature butter (set aside a small piece), vanilla seeds, and violet syrup from the large packet, and beat with a mixer until smooth; while continuing to beat, add the yolks one at a time.
Step 3
Add the ground almonds, flour, and starch, and mix with the mixer on low speed until smooth.
Step 4
In a separate bowl, beat the egg whites until stiff peaks form; gradually add the beaten whites to the batter, gently folding with a spatula from the bottom up.
Step 5
Grease the baking pan with the remaining butter, pour the batter evenly, and bake in a preheated oven at 338°F for 35 minutes.
Step 6
Separate the white from the yolk of the remaining egg, beat 0.5 of the white with powdered sugar until stiff peaks form, gradually add the syrup from the small packet in portions, and beat thoroughly until very thick and smooth.
Step 7
Spread the meringue on the cooled cake, decorate with violets, and serve.
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