Home Cooking 5

Recipes for special berries, pt. 2

petradish | Jul 31, 2005 03:28 AM

Here’s the second installation of my berry dessert quest: financier cake with Carb Lover’s vanilla gelato (yeh, I initiated my new machine) and berries. Financier cake is a moist, almondy cake of French origin, named for its rectangular shape which resembles banker’s gold bars. You can make it any shape mold you choose-muffin tin, ramekin, obsttortenform, etc.

FINANCIER CAKES WITH BERRIES & VANILLA GELATO-financier paraphrased from Sherry Yard’s Secrets of Baking-makes 8-10 bars or a 10” round cake

2 sticks (1/2 lb) unsalted butter
1 1/4 c almond flour (also can use almond meal)
3/4 c cake flour
2 1/2 c powdered sugar
8 large egg whites, room temp

Grease molds and lightly flour or spray & use parchment paper.

Over moderate heat, melt butter and continue cooking until it reaches a dark golden color, approx. 7-10 minutes. Let cool completely off the stove-don’t put in the fridge as it must remain fluid-approx. 30 minutes.

Preheat oven 350. In the oven, toast 1/2 c +2T of the almond flour/meal in a baking dish for 5-10 min. Then combine toasted & untoasted almond flour, cake flour, powdered sugar. Combine this dry mixture on low for 30 seconds. Then add all egg whites & mix for 3 minutes at med. speed. Next add all melted butter, mix for 3 minutes (butter will sink so scrape bowl thoroughly). (At this point batter can be kept in the fridge up to 2 weeks. Bring to room temp and mix thoroughly before baking). Place batter into prepared molds and bake 15 minutes. Rotate pan and bake another 15 minutes until golden, test with a toothpick. Remove from oven, let sit in pan for 5 minutes then flip to cool completely the rest of the way.

Serve when room temp with berries and a scoop of vanilla gelato.


Excerpts from Carb Lover's vanilla gelato post:

I made a vanilla gelato before this one using 2 c. half and half, 2 egg yolks, 3/8 c. sugar, half vanilla bean, vanilla extract

In the past, some recipes I used called for dissolving sugar into the cream while scalding. What I do instead everytime now: cream the sugar w/ egg yolk *very vigorously* in a bowl. I do this for quite a while til the mixture is a pale yellow and the batter forms glossy "ribbons." I use a whisk, but if the mixture is too clumpy at first, I'll start off w/ a wooden spoon then move to whisk. I then temper the mix w/ some scalded dairy. Throw everything into the pot w/ the scalded dairy. Simmer til thickened. Chill overnight. Strain before churning.
Of course, for vanilla bean, you'll want to steep during scalding and also overnight. I added extract to taste before I put in fridge. Oh, and don't forget the salt!

Image: http://img.photobucket.com/albums/v22...

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