Baker-Pastry chef

CAKE WITH LIQUID CLARIFIED BUTTER

375 g/CAKE

CAKE WITH LIQUID CLARIFIED BUTTER

Preparation

360 g eggs
350 g sugar
35 g invert sugar
160 g Liquid Clarified Butter 99,9 % fat
140 g Sélection cream 35 % fat
360 g Pastry flour, sifted
14 g baking powder
  • Make a cake dough.
  • Mix the sugar and the invert sugar and add the eggs. Beat until the ribbon stage.
  • Add the liquid clarified butter and then the cream.
  • Mix the flour and the baking powder and add to the dough.
Tip

The invert sugar can be replaced with honey.

Corman's products of the recipe

Liquid Clarified Butter 99,9 % fat

Liquid Clarified Butter 99,9 % fat

Our exclusive butter speciality

Find out more
Sélection cream 35 % fat

Sélection cream 35 % fat

Highly recommended by renowned pastry chefs

Find out more