Ingredients For the cake
- 250 g flour 0
- 100 g soft butter
- 70 g milk
- 30 g sugar
- 8 g brewer's yeast
- 2 pcs eggs
- orange flower water
- granulated sugar
- salt
Ingredients For the cream and syrup
- 370 g milk
- 120 g fresh cream
- 155 g granulated sugar
- 40 g orange jam
- 30 g orange flower water
- 30 g corn starch
- 15 g 00 flour
- powdered sugar
- 4 pcs yolks
- 1 pc vanilla pod
For the "tropézienne" cake recipe, dissolve the yeast in warm milk (it should not exceed 28 ° C). Knead
flour and sugar with milk, 1 beaten egg and 2 tablespoons of orange flower water. As you proceed, add 1/2 teaspoon of salt. When the dough comes off the walls, incorporate the flaked butter (leave it at room temperature for 20 minutes before use); once blended, work for another 5 minutes. Pour the dough into a large bowl sprinkled with flour and seal
with film. Let it rest for 15 minutes at room temperature, then in the fridge for 12 hours. Then roll out the dough on a baking sheet lined with floured baking paper, forming a thin disc. Surround it with a ring (ø 22 cm, h 5 cm), also that of a springform mold; trim the parts that protrude. Brush it with 1 beaten egg and let it rest for 1 hour. Sprinkle it with the granulated sugar and bake at 170 ° C for about 35 minutes. Remove from the oven and let cool for about 1 hour and 30 minutes.
FOR THE CREAM
Prepare it while the cake is cooking: mix the egg yolks with 55 g of sugar, then add the starch and flour 00. Bring the milk to the boil with the vanilla pod half-open lengthwise, then strain it on the egg yolks, mixing them with a whisk . Cook the cream, stirring constantly, and turn off after 1 minute from boiling. Transfer it to a glass bowl, cover it with plastic wrap and let it cool for 1 hour and 30 minutes. Finally, to make it soft, work it with a whisk; whip the cream with 30 g of powdered sugar and gently add it to the cream.
FOR THE SYRUP
Bring 20 g of water, 100 g of sugar, orange flower water and jam to a boil; turn off and let the syrup cool.
TO COMPLETE
Cut the cake in two horizontally; wet the crumb of the two discs with
the syrup. Collect the cream in a pastry bag and distribute it on the base forming a spiral. Put the "tropézienne" cake back together and let it rest in the fridge for at least 1 hour before serving.
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