Gosh, I love this cake because it is so buttery and rich it always feels like a special treat to cut a slice and find a secret corner of the garden to sit and quietly enjoy. A cup of green tea is the perfect accompaniment … but who’s to say a glass of bubbles isn’t just exactly what’s needed?
I love this in summer, dusted with a soft cloud of icing sugar, served with strawberries and whipped cream.
Follow my video and the full recipe below. And I love seeing your creations, so if you bake this please tag @life.with.janet on Instagram so I am notified 💕
Watch My Video Here:
For the buerre noisette:
450g unsalted butter
5 Tbsp milk powder
Melt the butter in a pot, add the milk powder and cook while whisking on a medium heat until it turns a golden brown and smells like nuts.
Pour everything into a bowl resting in an ice bath, chill.
For the cake:
340g beurre noisette
2 whole eggs
14 egg yolks
15g baking powder
1 Tbsp salt
Heat the oven to 180ºC and line a medium cake tin.
Cream the noisette and sugar until pale in color using a mixer fitted with the paddle attachment, or use a handheld beater.
Add the egg yolks slowly while the mixer/beater is still running.
Sift the dry ingredients together and add to the mix until thoroughly combined.
Pour mix into cake tin, smooth over the top and bake for 25min, then turn the cake and lower the temperature to 150ºC until done.
Cool and dust with icing sugar.
My one tip is to make sure you turn the cake after 25 mins because if this step is omitted it can overflow on one side, oh dear… it will come out with a lean.
thanks Janet xxx✨