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Ingredients:
• 4 eggs
• 200 ml (6.76 fl. oz) of milk
• 200 ml (6.76 fl. oz) of heavy whipping cream
• 20 unpitted pruneaux d'Agen
• 100 g (3.53 oz) of sugar
• 20 g (0.7 oz) of vanilla-flavored sugar
• 50 g (1.76 oz) of crystallized violets
• 120 g (4.23 oz) of flour
• 40 g (1.41 oz) of melted butter
• 1 stick of cinammon
• 2 Tablespoons of apricot jam passed through a strainer
• 1 sheet of gelatin
• Optional: 1 tablespoon of either armagnac or cognac
Directions:
• In a pan, heat the milk and the cream with a stick of cinnamon.
• Remove from heat, let it sit for 5 minutes, then remove the stick of cinnamon.
• Whip the eggs with the sugar and the vanilla-flavored sugar until the mixture lightens, then add the flour and the melted butter.
• Add the milk and cream while whipping vigorously.
• Butter the inner walls of a mold, then pour the mixture. Add the pruneaux and the crystallized violets.
• Cook at 356° F (180° C) for 45 minutes.
• Soak 1 gelatin sheet in cold water until it softens.
• Over low heat, warm the apricot jam.
• Place the strained sheet of gelatin into the warm jam and stir until it is dissolved (do not boil).
• Optional: add a splash of armagnac or cognac to the glaze mixture.
• After the glaze mixture has cooled slightly, brush it on top of the cake.
• Serve the cake at room temperature.
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