Desserts

Soft cake with Agen prunes flavored with Pousse-grater


Treat yourself with this delicious recipe for Soft Agen Prune Cake flavored with Pousse-grater, by chef Cyril Simon.

Ingredients for 4 persons :

  • 2 eggs
  • 150 g butter
  • 115 g flour
  • 160 g of caster sugar
  • 100 g icing sugar
  • 1/2 packet of yeast
  • 2 cl of Shredder *
  • 2 orange zest
  • 10 cl of orange juice
  • 7 cl of Armagnac *
  • 500 g of Agen prunes
  • 500 ml of red wine
  • 1/2 orange
  • 1/2 lemon
  • 200 ml of water
  • 2 bay leaves
  • 1/2 stickcinnamon

Soft cake with Agen prunes flavored with Pousse-grater

Step 1 :

In a bowl or a blender, work the slightly softened butter with 150g sugar and the orange zest, until you obtain a smooth and emulsified dough. Add 2 eggs and continue to mix. Pour in half of the orange juice, mix again, then add the flour, baking powder and Grater *.

2nd step :

In a round, buttered and floured sponge cake tin, bake in the oven at 180 ° C (thermostat 6) for 30 min.

Step 3:

Unmould while still hot, glaze with the rest of the orange juice, dissolved in the icing sugar. Garnish with a few hints of Grate Pusher *.

MARINE AGEN PRUNES

Step 1 :

Bring all the ingredients except the Agen prunes to a boil. Add them at the end in the boiling syrup.

2nd step :

Bring to a boil and store in the refrigerator.

TRAINING

On a plate, make a line with the prune syrup of Agen then position the soft Pousse-grater cake in the center and arrange 5/7 macerated Agen prunes.

THE LITTLE +: ICE CREAM WITH ARMAGNAC

Ingredients:

  • 5 eggs
  • 52 cl of milk
  • 150 g of caster sugar
  • 280 g whipping cream
  • 30 g of glucose

Step 1 :

Boil the milk. Blanch 5 egg yolks, 150 g sugar and glucose. With a thermometer, cook everything at 82 ° C for 4 to 5 minutes.

2nd step :

Add the whipping cream and mix for 5 min. Leave to cool in the refrigerator for 30 minutes and stir in the Armagnac *.

Step 3:

Place the mixture in an ice cream maker and churn until the ice cream becomes creamy. Store at -10 ° C in the freezer.

TRAINING : Make a nice quenelle of Armagnac * ice cream then place on the cake

Portrait of Chef Cyril Simon

Cyril Simon is a young talented Chef who offers inspired and gourmet cuisine based on seasonal products. In his restaurant, L’Auberge de Bardigues, opened with his brother and his wife, he offers the right balance between food and wine, between creativity and value for money, between pleasure and a smile!

The whole team works in this amazing hostel, with a very colorful and trendy design, in this old building in the heart of a small village on the Chemin de Compostelle.

Video: Prune Plum Tart Recipe Demonstration - (October 2020).