FIG, PEACH AND BERRY CAKE WITH TANGERINE OIL

CategoryDifficultyIntermediate
Total Time3 hrs

   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

1

Knead the dough and let rest, covered, for 2 hours.

While the dough is resting:
2

Chop the figs into slices. They may be peeled before.

3

Peel the peaches and slice them into half-moon segments.

4

Sprinkle the work surface with flour and roll out the dough with a pin.

5

The dough may be round or rectangular but must be thin (3 mm).

6

After rolling out the dough, place the figs and peaches on top.

7

Brush the edges of the cake with beaten egg.

8

Spread the honey over the fruit of the cake before baking.

9

Line a baking sheet with backing paper and place the cake on top.

10

Preheat the oven to 180 °C.

11

Place the baking sheet in the middle of the oven and cook for about 15 minutes

12

The cake should end up crunchy and the fruit well caramelized.

13

When the cake is done, decorate it with berries.

14

While serving, garnish the cake with a drizzle of Pons Citric Tangerine.

Observations:
15

Add a few drops of Pons Apple Vinegar to provide a refreshing touch of
magnificent acidity.

16

Feel 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

1

Knead the dough and let rest, covered, for 2 hours.

While the dough is resting:
2

Chop the figs into slices. They may be peeled before.

3

Peel the peaches and slice them into half-moon segments.

4

Sprinkle the work surface with flour and roll out the dough with a pin.

5

The dough may be round or rectangular but must be thin (3 mm).

6

After rolling out the dough, place the figs and peaches on top.

7

Brush the edges of the cake with beaten egg.

8

Spread the honey over the fruit of the cake before baking.

9

Line a baking sheet with backing paper and place the cake on top.

10

Preheat the oven to 180 °C.

11

Place the baking sheet in the middle of the oven and cook for about 15 minutes

12

The cake should end up crunchy and the fruit well caramelized.

13

When the cake is done, decorate it with berries.

14

While serving, garnish the cake with a drizzle of Pons Citric Tangerine.

Observations:
15

Add a few drops of Pons Apple Vinegar to provide a refreshing touch of
magnificent acidity.

16

Feel free to take advantage of the fruits in
season to make this type of cake.

FIG, PEACH AND BERRY CAKE WITH TANGERINE OIL

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