MAKES 12 PIECES
  • ALMOND CAKE MIX
    • Bread flour 680 g
    • Baking powder 15 g
    • Eggs 490 g
    • Egg yolks 240 g
    • Sugar 600 g
    • Invert sugar 60 g
    • Salt 10 g
    • NOROHY vanilla extract 70 g
    • Heavy cream 36% 300 g
    • Clarified butter 450 g

    Sift the flour and baking powder together.
    Mix together the yolks and sugar. Whisk this mixture
    with the eggs, invert sugar, salt and vanilla extract.
    Add the sifted dry ingredients, milk and butter melted
    to 115-120°F (45-48°C).
    Set aside.
    Leave to rest for 12 hours to improve the texture.

  • VANILLA OPALYS COATING

    Melt the ingredients together. Set aside.

  • VANILLA STREUSEL

    Mix together the dry ingredients, cold butter and vanilla
    extract until a homogeneous dough forms. Set aside.

  • BEURRE MANIÉ FOR CAKE
    • European-style butter 160 g
    • Pastry flour 40 g

    Mix together the creamed butter and flour.

  • PREPARATION

    The day before you bake your cake, make the vanilla
    cake mix and leave it to rest at 40°F (4°C) for 12 hours.
    Make the vanilla Opalys coating and set it aside.
    Make the streusel and push it through a coarse
    mesh sieve to obtain evenly-sized pieces. Bake in a
    fan-assisted oven at 300°F (150°C) for 30 minutes.
    Line and grease the 18 × 4.5 × 4.5cm molds with beurre manié, then fill them with 260g of vanilla cake mix.
    Put a sheet of baking paper and a tray on top,
    so your cooked cakes have a very flat top.
    Bake for approx. 25 minutes at 320°F (160°C).
    Turn out, then freeze.
    Spread the vanilla streusel evenly over a baking tray
    lined with baking paper.
    Melt the vanilla Opalys coating at 105°F (40°C), then use
    a skewer to help you dip the cakes in it upside-down.
    Place the cake on the streusel before the coating sets
    completely.
    Leave to set at 40°F (4°C) before turning the cake over.

  • DECORATIONS

    Spread a fine layer of pre-set Opalys couverture on
    a marble slab and sprinkle it with vanilla powder.
    Before it completely sets, make it into shavings using
    a melon baller.

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