Francisco Migoya

Crème Fraîche Cake

Preparation info

  • Difficulty

    Medium

Appears in

top 1000Frozen Desserts

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 184 g / 6.47 oz butter
  • 160 g / 5.65 oz sugar
  • 1.5 vanilla pods, split and scraped
  • 5 g / .18 oz orange zest
  • 136 g / 4.8 oz eggs, at room temperature
  • 174 g / 6.14 oz all-purpose flour
  • 10 g / .35 oz baking powder
  • 5 g / .18 oz salt
  • 327 g / 11.52 oz crème fraîche
  • 100 g / 3.53 oz melted bitter chocolate

Method

  1. Preheat a convection oven to 160°C / 325°F.
  2. Line a full-size sheet pan with a nonstick rubber mat and fit the inside of the pan with a frame .75 cm / .25 in by 53 cm / 21 in by 33 cm / 13 in.
  3. Cream the butter, sugar, vanilla beans, and orange zest on medium speed using a paddle attachment for 6 minutes, or until soft and airy. Gradually add the eggs in 4 additions. Scrape the sides of the bowl after each addition of eggs.
  4. Sift the dry ingredients together and add to the bowl, mixing on low speed until just incorporated.
  5. Fold in the crème fraîche. Spread onto the prepared sheet pan, evening out the batter with the top of the frame. Remove the frame and bake until the cake springs back when touched and has a golden brown color, 10 to 12 minutes.
  6. Cool to room temperature. Freeze for 2 hours before cutting, in order get a clean cut.
  7. Place the frame back over the cake and even out the top by cutting it flush with the frame with a serrated knife.
  8. Flip the cake over and spread the melted chocolate on it, thinly and evenly. Flip the cake back over and cut into rectangles 2.5 cm / 1 in by 16.25 cm / 6 in.
  9. Reserve frozen in an airtight container under refrigeration. This can also be held frozen for about 2 months.

© 2008 All rights reserved. Published by Wiley.