Gâteau aux biscuits à la crème glacée et aux raisins secs

 


  • 2 medium eggs + 1 egg yolk (at room temperature)
  • 175 g ( 0,38 lbs ) butter (at room temperature)
  • 2 cups flour (sifted)
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar (Preferably vanilla flavored)
  • 4-5 tablespoons of raisins (pre-soaked and dried)
  • 1 tablespoon of cornstarch
  • 1 tablespoon hazelnut - pistachio - almond (Chopped)
  • 1 vanilla stick (seeds) or 1 teaspoon vanilla extract
  • 1 teaspoon of baking soda
  • 3-4 drops of lemon juice
  • 1 pinch of salt

for service

  • vanilla ice cream
  • Powdered sugar
  • Pomegranate
  • fresh balm

In a large bowl, beat the eggs with the brown sugar and granulated sugar. (In a small bowl

Separate 1 tablespoon of this mixture.) Add butter, vanilla and half of the grapes and continue beating. Add flour, starch, salt and baking soda.

Squeeze a few drops of lemon onto the baking soda and whisk all the ingredients like a cake. Pour the mixture into a cake mold (preferably 22-24 cm- 8,66 inc) lined with baking paper. (You can also use a cast iron pan.)

Apply the egg-sugar stuffing you have separated on the 1 cm ( 0,39 inch) edge line and frame it with hazelnut - pistachio - almond pieces. Sprinkle the remaining grapes on top, pressing lightly.

Bake in a preheated oven at 180 ( 352) degrees for 25-30 minutes.

Garnish with powdered sugar with pomegranate and fresh lemon balm and serve with vanilla ice cream.

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