Passion, Amandes / Abricots, Griotte

Recipe made by Ollivier CHRISTIEN
Head Pastry Chef at Vergers BOIRON

1 - Almond cake dough

Whole eggs

540 g

Butter

600 g

Sugar

330 g

Marzipan 50%

390 g

Boiron Semi-candied Lemon

180 g

Flour

675 g

Baking powder

15 g

Cream the soft butter, sugar, eggs and marzipan. Sieve the flour and baking powder, add this mixture as well as the semi-candied lemons to the mixture. Keep in a cool place.

2.1 - "Irresistible" fruit heart

Boiron Passion Fruit Puree

250 g

Boiron Apricot Puree

100 g

Boiron IQF apricot halves

150 g

Caster sugar

280 g

In a saucepan, warm the fruit purees and the sugar. Cook until the mixture becomes jam (72° Brix on the refractometer). Add the diced frozen apricot halves, mix and set aside until the assembly.

2.2 - "Spring-summer" fruit heart

Boiron Morello Cherry Puree

350 g

Boiron IQF Morello cherries

150 g

Caster sugar

280 g

Boiron Lemon Puree

50 g

In a saucepan, warm the fruit purees and the sugar. Cook until the mixture becomes jam (72° Brix on the refractometer). Add the frozen morello cherries, mix and set aside until the assembly.

2.3 - "Autumn-winter" fruit heart

Boiron Semi-candied Mandarins

400 g

Boiron Citrus Fruit Cocktail Puree with Cointreau®

60 g

Mix the cooled puree with the semi-candied mandarins into the cake dough. Keep in a cool place for the assembly.

Assembly

Line 3 loaf tins with greaseproof paper. Prepare a n°12 piping bag with 900 of cake dough and a n°8 piping bag with the fruit filling. Fill the tin with cake dough encasing the filling. Cover well with the cake batter. Using a cornet, draw a line of butter.

Before baking
· For the "Irresistible" recipe: sprinkle with flaked almonds.
· For the "Spring-Summer" recipe: sprinkle a streusel paste over the top (¼ sugar, ¼ almond powder, ¼ flour, ¼ fresh butter, mix with a paddle).
· For the "Autumn-Winter" recipe: sprinkle with cocoa powder.

Baking
Bake at 200°C for 10 minutes, then at 170°C for 30 minutes and finally at 150°C for 30 minutes. Check with knife.

Leaving the oven
· For the "Irresistible" recipe: sprinkle with a light passion fruit syrup (100 g syrup, 100 g passion fruit puree, 25 g rum).
· For the "Spring-Summer" recipe: sprinkle with rum (25 g).
· For the "Autumn-Winter" recipe: sprinkle with citrus fruit cocktail puree (25 g).

Tips and advice

Sprinkling the cake as soon as it comes out of the oven maintains the flavours and smoothness of the cake. Leave to cool in the tin then turn out and leave to cool on a cooling tray.