Baker-Pastry Chef

Autumn flavours cake

An original recipe from Giambattista Montanari
Recipe calculated for 5 pieces
1 completion stage

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Corman products used for this recipe

Traditional Butter 82% fat - Block

Selection cream 35% fat

Cream the butter, muscovado sugar, salt, and honey, then add the egg yolks.
Meanwhile, beat the egg whites with the sugar. Fold into the first mixture.
Sift together the potato starch, chestnut flour, and baking powder, then fold into the other mixture.
Finally, add the cream.
Pour 580 g of batter into each mould and bake at 175°C for 40 minutes (damper closed).
Decorate as desired.

525 g Traditional Butter 82% fat – Block 125 g Muscovado sugar 3 g salt 75 g Acacia honey 530 g egg yolks 500 g egg whites 375 g sugar 150 g potato starch 450 g chestnut flour 25 g baking powder 150 g Selection cream 35% fat

Autumn flavours cake

Autumn flavours cake

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