10 PAX - Time 3h
Utensils: Oven and tray, baking paper, scales, rolling pin.
See recipe in PDF or print
INGREDIENTS
350 g Puff pastry with Fennel Oil
200 g Figs
200 g Vineyard peach, washed and peeled
50 g Berries
60 g Lavender honey
Beaten egg
Pairings:
ELABORATION
1Knead the dough and let rest, covered, for 2 hours.
While the dough is resting:
2Chop the figs into slices. They may be peeled before.
3Peel the peaches and slice them into half-moon segments.
4Sprinkle the work surface with flour and roll out the dough with a pin.
5The dough may be round or rectangular but must be thin (3 mm).
6After rolling out the dough, place the figs and peaches on top.
7Brush the edges of the cake with beaten egg.
8Spread the honey over the fruit of the cake before baking.
9Line a baking sheet with backing paper and place the cake on top.
10Preheat the oven to 180 °C.
11Place the baking sheet in the middle of the oven and cook for about 15 minutes
12The cake should end up crunchy and the fruit well caramelized.
13When the cake is done, decorate it with berries.
14While serving, garnish the cake with a drizzle of Pons Citric Tangerine.
Observations:
15Add a few drops of Pons Apple Vinegar to provide a refreshing touch of
magnificent acidity.
16Feel free to take advantage of the fruits in
season to make this type of cake.
Ingredients
350 g Puff pastry with Fennel Oil
200 g Figs
200 g Vineyard peach, washed and peeled
50 g Berries
60 g Lavender honey
Beaten egg
Pairings:
Directions
1Knead the dough and let rest, covered, for 2 hours.
While the dough is resting:
2Chop the figs into slices. They may be peeled before.
3Peel the peaches and slice them into half-moon segments.
4Sprinkle the work surface with flour and roll out the dough with a pin.
5The dough may be round or rectangular but must be thin (3 mm).
6After rolling out the dough, place the figs and peaches on top.
7Brush the edges of the cake with beaten egg.
8Spread the honey over the fruit of the cake before baking.
9Line a baking sheet with backing paper and place the cake on top.
10Preheat the oven to 180 °C.
11Place the baking sheet in the middle of the oven and cook for about 15 minutes
12The cake should end up crunchy and the fruit well caramelized.
13When the cake is done, decorate it with berries.
14While serving, garnish the cake with a drizzle of Pons Citric Tangerine.
Observations:
15Add a few drops of Pons Apple Vinegar to provide a refreshing touch of
magnificent acidity.
16Feel free to take advantage of the fruits in
season to make this type of cake.
FIG, PEACH AND BERRY CAKE WITH TANGERINE OIL
Català
