The cult marble cake of Cyril Lignac, ideal at tea-time on Sunday.
For the plain cake: melt the butter. Mix the room temperature yolks in the beater vat with the sugar. Add the liquid cream, then the sifted flour with the yeast. Whip delicately. Finally incorporate the butter. Set aside.
For the cake chocolate cake: melt the butter. Mix the room temperature yolks in the beater vat with the sugar. Add the liquid cream, the powdered cocoa then the sifted flour with the yeast. Whip delicately. Finally incorporate the butter. Set aside.
For the milk and almonds topping: Preheat your oven to 210 ° C (th. 7). On a cooking plaque covered with sulfurized paper, spread the almonds, then roast them in the oven until they have the desired colour, about 5 minutes. In a double boiler, melt the chocolate at 45 °C. Then add the sunflower oil and the roasted almonds. Set aside at room temperature.
For the feuilletine pralinée: melt the chocolate and the butter separately. Mix the melted chocolate with the praline and the feuilletine. Incorporate the melted butter. Spread the mix on a cooking plaque covered with sulfurized paper, cut a rectangle at the size of your cake mould. Set aside in the refrigerator.
“La Pâtisserie” by Cyril Lignac, Editions de La Martinière.
© Jérôme Galland
Also discover the gluten free carrot cake in 10 minutes and the no-gluten cake with nuts.
