Crème Fraîche Cake

Preparation info
  • Yield:

    1 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Butter, at 21°C/70°F 185 g 6.53 oz 18.5%
  • Sugar


  1. Preheat a convection oven to 160°C/325°F.
  2. Lightly grease the border of a half sheet pan with nonstick oil spray. Line the sheet pan with a nonstick rubber mat.
  3. Follow the creaming method. The vanilla paste i