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Hi there ! The time for cake is ALL THE TIME ! I love this stuff ! I don’t get to make ’em very often, in fact this was my very first time making this sort of cakes, and it was SOO easy I couldn’t believe it ! I got the recipe during a workshop with Chez Habiba, whom I thank very much for authorizing me to post their video on my channel <3
This is the detailed video of every step of the recipe. You’ll find the english transcript right under this video, just scroll down a tinsy bit 🙂 Enjoy !
- 250g whole eggs
- 100 g sugar
- 75 g flour
- 25 g pastry cream powder
Creamy dreamy red fruits mix mousse :
- 85 g puréed red fruits (or straight up berries of your choice)
- 67 g eggs
- 25 g sugar
- 3 g gelatin sheet (1 sheet where I live)
- 33 g butter at room temp
Cream cheese chantilly:
- 360 g cream cheese
- 360 g (a couple of spoons less than 400 ml) of fresh cream or whipped cream
- 3 ou 4 tbsp of fine sugar if the cream is unsweetened
- Dash of vanilla (optional)
Start by putting the gelatin in cold water until ready to use. Heat up the fruits purée (or make one from scratch by heating the berries with no addition of anything until they become a purée). On the side whisk the eggs and sugar and add them to the berry purée. Whisk non-stop on low heat until it boils. Take it out of the heat and add the soft gelatin. Whisk it well. Set aside a few minutes until it is less hot then add the butter. Pour in appropriate mold (watch video for more info), freeze until ready to use.
Bake the cake : whisk the eggs and the sugar until tripled in volume. Add sifted flour and pastry powder. Fold with a spatula. Pour in sheet pan and bake at 150 °C for 20 minutes until golden brown (mine was overbaked but used it anyways). Remove from the mold and cover with wet towel until assembly.
Before serving mix the cream cheese and whipped cream until fluffy. I added a spoon full of berry purée to decoarte in a bit of cream to decorate.
Assemble : spread the cream on the cake, put the frozen fruit mix mousse and roll. Cut corners and spread the cream all over. Decorate with remaining cream using a star nozzle and decorate with macarons, fruits and whatever you want 😉
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