A take-along cakes recipe created by Benoit PERRUCHON-MONGE.
Recipe sufficient for 2 aluminium cake moulds 22x10x6 cm
- Butter 300g
- Caster sugar 300g
- Whole eggs 300g
- Bread flour (French type 55) 155g
- Custard powder 55 g
- Baking powder 5g
- Almond flour 200g
- Ravifruit ground lemon compotée 75g
- Ravifruit fruit compotée (choice of flavour) QS
In a round-bottomed stainless steel bowl, whisk the creamed butter with the sugar until pale. Sieve together the flour, cream powder and baking powder, add the ground almonds and add this to the mixture. Then add the ground lemon puree. Line cake moulds and two-thirds fill with the mixture. Place in the freezer to harden.
Lemon cake with red berry compotée
Pipe a strip of red berry compotée onto the frozen cake. Bake immediately at 160°C for 40 to 45 minutes depending on the size of the mould. Turn out once completely cold.
Coconut cake with pineapple compotée
Use the lemon cake recipe, replacing the almond flour with grated coconut and the ground lemon puree with coconut puree. Add Ravifruit pineapple compotée.
Praline paste cake with apricot compotée
Use the lemon cake recipe, replacing 50g of almond flour with 100g of praline paste, and reducing the quantity of sugar in the mixture to 250g. Replace the ground lemon puree with 30g of Amaretto. Add Ravifruit apricot compotée.
Chocolate cake with clementine compotée
Use the lemon cake recipe, replacing 50g of almonds flour with 60g of cocoa powder. Replace the ground lemon puree with 30g of Grand Marnier. Add Ravifruit clementine compotée.