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Raspberry cake recipe, La Patissêrie des Reves

04 July 2017 Recipes Passagem Gastronomica - Receita de bolo de framboesa

This raspberry cake recipe comes from one of my favorite patissêries: La Patissêrie des Reves (already talked about it in this post). A few years ago when I went to Paris, I visited the store and had the famous Saint Honoré (if you don't know it, it is made with pastry cream and caramelised stuffed cream puffs) and it was instant passion!

La Patissêrie des Reves was founded in 2009 by pastry chef Philippe Conticini and by businessman Thierry Teyssier. The menu was prepared to revisit French classics like the Saint Honoré, Madeleines and Tart au Citron, bringing some modern twists to these desserts so loved by the French.

After the success in Paris, the Patissêrie des Reves opened some units in London with the same menu and charming minimalist décor. Unfortunately the units in London ended up closing in 2016, only the Paris ones remain open.

In 2014 they published the English version of the book La Patissêrie des Reves (which literally translates as Patissêrie of dreams) and it is one of the most beautiful patissêrie books I have seen. Some recipes are relatively simple – such as this raspberry cake recipe, and others require more steps and dedication (like any sophisticated dessert). The book is divided into chapters dedicated to different types of sweets, like cookies, cakes, classic dishes and viennoiseries.

I recommend the book for anyone looking for classic French patissêrie with a more modern touch. Not to mention it is gorgeous and super inspiring. The book is published by Grub Street who has given us a copy so that we could test it.

The recipe we tested was the raspberry cake recipe. The cake is delicious, it's not hard to do and it is a cake on the lighter side, so it goes well in any time of the day! Green tea powder adds an interesting flavor, but is optional for those who do not like it or cannot find it.

Raspberry cake recipe
Ingredients
    For the Dough:
  • 170g butter at room temperature (extra for greasing)
  • 1 pinch of salt
  • 65g dark brown sugar
  • 60g icing sugar (extra to decorate)
  • 60g almond flour
  • 2 eggs
  • 1 yolk
  • 15ml semi-skimmed milk
  • 60ml of single cream
  • 110g sifted white flour (extra for greasing)
  • 1 tsp baking powder
  • 150g of fresh raspberry
  • 15g grated coconut
  • 15g of powdered green tea (Matcha)
  • For the egg whites:
  • 2 egg whites
  • 15g dark brown sugar
Preparation
  1. Using a rectangular shaped, 20 cm loaf tin, cut the parchment paper lengthwise to create a kind of handle to help remove the cake. Butter the tin to help stick the paper to it and then grease the top of the paper with butter and flour.
  2. To prepare the dough, add in the butter, salt, two types of sugar and the almond flour into the mixing bowl, and mix in the mixer until you have a pale mixture. Add eggs and egg yolk until well mixed. Add the milk and the cream. Then add flour and baking powder in two steps, mixing well between them. Reserve.
  3. Whisk the egg whites with sugar until frothy.
  4. Add about 90% of the raspberries to the dough and mix gently. Add half the egg whites and mix slowly and then mix the remainder carefully.
  5. Put the mixture in the tin (it will probably fill about 3/4 of the height of the tin) and add the rest of the raspberries and the coconut.
  6. Bake in the preheated oven at 170 c for about 45 minutes or until you stick a toothpick in it and it comes out clean. If you think it is too golden on top very early on, place an aluminum foil over it so it won't burn.
  7. Remove from the oven and wait for it to cool slightly before removing from the tin. Let it cool completely before serving. To decorate, sprinkle icing sugar and green tea on top. Serve immediately and enjoy (this cake is best when fresh, right after baking).
http://passagemgastronomica.com.br/2017/07/receita-de-bolo-de-framboesa-la-patisserie-des-reves/

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