Financier Cake

financier cake
NBCConnecticut.com

Cake ingredients:

  • 120 grams/4.2 oz. unsalted butter
  • 220 grams/7.8 oz. confectioner's sugar
  • 90 grams/3.2 oz. all-purpose flour
  • 80 grams/2.82 oz. almond or hazelnut fluour
  • 2 grams/0.07 oz. baking powder
  • 20 grams/0.7 oz. honey
  • 3 grams/0.1 oz. vanilla extract
  • 200 grams/7 oz. egg whites
  • 1 gram/0.03 oz. cream of tartar

Directions:

  • Scale the butter in a pot and heat over medium heat it becomes light golden brown and has a nutty aroma (beurre noisette). Reserve.
  • Scale the dry ingredients together in a kitchen aid bowl. Sift the dry ingredients together, adding back any of the nut flour that didn’t go through the sieve. Place back in the bowl.
  • Mix with a paddle while adding the honey and vanilla extract, until smooth. Scrape down often.
  • Whip the egg whites and cream of tartar to a soft-medium peak. Do not overwhip.
  • Fold about 1/3 of the egg whites into the batter to lighten, using a whisk. Fold the remaining whites into the batter.
  • Stir a small amount of the batter into the beurre noisette until smooth. Add the butter/batter combination to the cake batter and fold in. Do not deflate the batter.
  • Pan into the molds 2/3’s full and bake 5 minutes at 390ºF, then finish at 320ºF until done.

Caramel sauce ingredients:

  • 500 grams/18 oz. granulated sugar
  • 125 grams/4.5 oz. water
  • 7 grams/0.25 oz. lemon juice
  • 375 grams/13 oz. heavy cream, heated
  • Calvados or Poire William to taste
  • Heavy cream as needed to thin

Directions:

  • Combine the sugar, water, and lemon juice in a heavy bottom pot. Stir with a small spoon just to combine. Cook covered tightly over medium high heat until boiling. Remove cover and let cook until a medium golden brown. Remove from the heat and let cool briefly.
  • Gradually whisk the hot heavy cream into the caramel. Bring back to a simmer to dissolve all the sugar.
  • Flavor to taste with the apple brandy, and add more heavy cream if needed to thin sauce. Keep in mind, sauce will get thicker when cooled fully.

Normal 0 false false false EN-US X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Century Gothic","sans-serif";} Lincoln Culinary Institute’s Web site: www.lincolnculinary.com

Contact Us