The cake Queen Elisabeth caramel and peanuts Cyril Lignac

Royal, Cyril Lignac revisit this cake was created 65 years ago, at the time of the coronation of Elizabeth II. Check out his tips for success.

For 6 people. Preparation time : 45 min. Cooking time : 30 min. Waiting : 45 min.

Ingredients :

The biscuit fluffy with dates :
3 eggs
80 g sugar
40 g of flour
30 g of dates, coarsely chopped
20 g of peanuts (+ 1 small handful)

The caramel :
140 g of sugar
115 g of glucose syrup
20 g of butter
19 cl of liquid cream
20 g of honey fleur de sel

The creamy coconut :
100 g coconut, grated
40 g of glucose syrup
40 g of honey
30 g of sweetened condensed milk
50 g white chocolate pastry pistoles or chopped

The plate of chocolate :
150 g of black chocolate pastry pistoles or chopped

The decor :
gold powder food

Preparation :

Carmen Baréa / Sucrément Good / TEVA

Make the biscuit. Break open 2 eggs, separating the yolks from the white. In a bowl, pour the whole egg and 2 egg yolks. Add 60 g of sugar. Whisk together in mixer until you obtain a creamy preparation.

Carmen Baréa / Sucrément Good / TEVA

Mount the 2 egg whites in firm snow, always the drummer, with the rest of the sugar (20 g, add 2-fold). Mix-the to the preceding preparation. Fold in the flour in the rain.

Carmen Baréa / Sucrément Good / TEVA

Garnish with paper cuisson a metal circle of Ø 18 cm. Pour in the preparation. Sprinkle peanuts and dates. Bake for 8 to 10 min at 210 °C. (th. 7).

Carmen Baréa / Sucrément Good / TEVA

Prepare the caramel. Boil the cream with the honey, butter and 1 g of fleur de sel (1 pinch). In another saucepan, heat the sugar with 4 ounces of water and glucose, to obtain a light caramel. Stir in the cream. Cook up to 109 °C (use a thermometer pastry).

Carmen Baréa / Sucrément Good / TEVA

For the creamy coconut, bring it to the glucose syrup and the honey to a boil. Melt the white chocolate in the microwave or in a bain-marie. Add the coconut and the condensed milk. Mix and add to the honey mixture. Spread the creamy roll between two sheets of baking paper. Cut in a disc of Ø 18 cm.

Carmen Baréa / Sucrément Good / TEVA

Remove the biscuit in a metal circle, to the circumference jacketed Rhodoïd. Overcome-the disk of creamy coconut and scatter over the caramel using a flat spatula, so as to obtain a uniform layer. Sprinkle the rest of peanuts.

Carmen Baréa / Sucrément Good / TEVA

The plate in chocolate powder of gold. Melt the chocolate. Pour in a circle of Ø 18 cm on a sheet guitar, spread it and let it harden for 45 minutes in the refrigerator. Turn out the cake and cover it with the plate in chocolate. Thaw it slightly with a blow torch so that it conforms to the shape of peanuts.

Carmen Baréa / Sucrément Good / TEVA

Just before serving, use a brush to kitchen to powder the cake of gold food : proceed gently to obtain a result that is perfectly homogeneous. Enjoy !

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