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90g soft butter
190g fine granulated sugar
1 large free-range organic egg
1 tablespoon of vanilla extract
1 vanilla pod, split
a pinch of salt
120 ml of double cream
140g flour
1 level teaspoon of baking powder
butter & flour for greasing
180g white chocolate
Every day Hassnae Bouazza writes a recipe in the NRC. This recipe comes from a cookbook by Christophe Felder & Camille Lesecq: Welkom in de wereld van de patisserie! Reading it we thought this French vanilla cake will be delicious! Such a super fun book! Hassnae writes that you have to remove the ingredients from the refrigerator a day in advance, including the double cream. Because everything has to be at room temperature for a good result. So here we go...
How to make the French vanilla cake
Preheat the oven to 160°C
Put butter, egg, vanilla in the mixer bowl.
Add the double cream to the bowl.
Put the sugar into the bowl as well
Mix all until smooth.
Measure and weigh flour, salt and baking powder
Mix the flour mixture into the batter.
Grease the mold, dust it with flour.
Pour the batter into the baking mold.
Bake the cake in +/- 40 minutes.
Let the cake cool completely in the mold.
Chop 70g of the chocolate finely.
Chop 80g chocolate in pieces.
Melt the 80 grams au bain marie.
Stir the chocolate briefly.
Tap the cooled cake out of the mold.
Pour the melted chocolate over de cake.
Sprinkle the wet chocolate glaze with the tiny pieces of chocolate.
Allow the chocolate to set and meanwhile make the tea or coffee, to go with it ;))