I'm celebrating Julia Child's birthday month with her Le Pélerin en Timbale or Molded Almond Cream cake. This is a fun way to use up leftover cake scraps sitting in your freezer. If I were to try this recipe again I would cook the creme anglais a little longer to make it thicker and grind the almonds a little finer (probably using a little powdered sugar to make sure it wouldn't turn into almond butter.
|Apricot preserve||1/4 Cup (4 tbs)|
|8 inch vanilla cake||1 , cut into 1/3 inch layers|
|For almond cream|
|Almonds||7 Ounce , toasted|
|Sugar||2 1/2 Ounce|
|Melted butter||1/2 Cup (8 tbs)|
|Granulated gelatin||3 1/8 Ounce (1 1/2 Tablespoon)|
|Kirsch||2 2/3 Ounce (Cherry liqueur)|
|Whole milk||20 Ounce|
|Vanilla extract||1 Teaspoon|
|For apricot sauce|
|Apricot syrup||1 Cup (16 tbs) (Syrup from canned apricots)|
|Sugar||2 1/3 Ounce|
|Canned apricot||4 Ounce , chopped|
|Lemon juice||1 Tablespoon|
|Lemon zest||1 Teaspoon|
|Krisch liqueur/Cointreau||1 Tablespoon|
1. Pulverize the almonds to create almond flour.
2. Line the sheet tray with parchment paper and spread some butter on it.
3. Preheat the oven to 400 F.
3. Place a cake sheet on the tray and spread butter on top. Sprinkle some sugar over the top.
4. Cut the cake layers into strips about 1/2 inch wide. Layer them on sheet pans as seen in the video. Spread butter and sprinkle sugar over them.
5. Place the sheet pans in the oven and toast the cake slices and cake layer for about 10 minutes or until nice and golden.
For Almond Cream
6. Meanwhile dissolve gelatin with kirsch and let it bloom.
7. Whisk egg yolks with sugar to ribbon stage with an electric mixer.
8. While the eggs are whisking, boil milk on a burner.
9. When the egg yolks reach 7 seconds ribbon stage, take the hot milk and slowly add it to the yolks with constant stirring.
10. Pour the yolk and milk mix to a pot and cook it with constant stirring to 180 F or until the creme anglaise coats the spoon.
11. Quickly strain the creme anglaise through a fine sieve.
12. Drop in the bloomed gelatin and then whisk it again with a stand mixer.
13. Add butter sticks, a couple of tablespoons at a time and whisk until everything is well incorporated.
14. Drop in pulverized almonds and vanilla extract and beat everything together. Set the cream aside.
15. At the bottom of the cake ring, place the cake with sugar side down. Line the sides of the cake ring with cake strips cut to fit the ring.
16. Scoop cream over the cake, about half way up.
17. Spread apricot preserves on the remaining cake strips and place some of them on the cream.
18. Scoop the remaining cream on top and then cover the top completely with the remaining cake strips. Place it in the refrigerator for a couple of hours so that everything sets well.
19. While the cake is setting, bring apricot syrup to a boil with sugar until it reaches 230 F.
20. Drop in chopped apricots, lemon juice and lemon zest and cook everything for about 5 minutes. Remove from heat and stir in kirsch. Set the sauce aside to cool completely.
21. Place the cake on a jar and slide the cake ring down. Trim off excess cake strips that protrude out of the cake ring.
22. Flip the cake on a serving dish.
23. Spoon the apricot sauce over the cake, slice and serve it cold. Enjoy!
Calories 1205Calories from Fat 479
% Daily Value*
Total Fat 55 g84.6%
Saturated Fat 25 g125%
Trans Fat 0 g
Sodium 372 mg15.5%
Total Carbohydrates 154 g51.3%
Dietary Fiber 4 g16%
Sugars 115 g
Protein 26 g52%
Vitamin A % Vitamin C %
Calcium % Iron %
Calories 9640Calories from Fat 3832
% Daily Value*
Total Fat 440 g676.8%
Saturated Fat 200 g1000%
Trans Fat 0 g
Sodium 2976 mg124%
Total Carbohydrates 1232 g410.4%
Dietary Fiber 32 g128%
Sugars 920 g
Protein 208 g416%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
*Based on a 2000 Calorie diet