CookEat Recipe
Vanilla Brioche Cakes
Paired vanilla sponge biscuits joined with strawberry jelly, covered with vanilla glaze and topped with half a candied cherry.
Method
Steps
Step 1
Have the required portion of finished Strawberry Jelly ready and keep it refrigerated. Where the linked recipe calls for a copper basin, require an intact food-safe, non-reactive lining suitable for hot acidic fruit juice; do not allow the juice or jelly to contact exposed copper or brass.
Step 2
Heat a conventional oven to 180°C. Lightly butter and flour a metal pastry pan large enough for twelve separate round biscuits with space between them.
Step 3
Separate the four eggs. Put all four yolks into a bowl with the two ounces of fine caster sugar and whisk briskly with a wire whisk for six minutes.
Step 4
Beat the four reserved egg whites to a stiff froth. Add them to the yolk mixture with the one and a half ounces of sifted flour and one teaspoon of pure vanilla extract, folding together gently.
Step 5
Transfer all the batter to a pastry bag fitted with a quarter-inch plain tube. Pipe twelve even round forms onto the prepared pan. Bake for about twelve minutes as a guide, until risen, lightly golden and set, with the centres reaching at least 74°C. Continue baking as needed.
Step 6
Remove the pan and let the biscuits cool completely. Detach them, turn their flat sides upwards on a clean work surface and spread a little of the finished Strawberry Jelly over each flat face.
Step 7
Join the rounds two by two to make six paired cakes. Neatly trim them to an even size, then arrange them on a small wire rack with a pan underneath.
Step 8
Spread the required portion of finished Vanilla Glaze, just lukewarm and made with pasteurized egg white suitable for uncooked dishes, over the paired cakes. Halve the three candied cherries and put one half on top of each cake. Serve promptly; refrigerate the glazed cakes at 4°C or below if they are not served promptly.
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