Recipe by Astrid Fronteau @chhhop
Ingredients for 6 people :
500 g flour
1 liter of milk
4 organic eggs
40 g Jean-Yves Bordier melted butter
1 large capful rum
50 g cane sugar
Clementine curd
225 g powdered sugar
2 teaspoons cornflour
2 organic eggs + 2 egg yolks
150 ml organic clementine juice
4 whole clementines terroirs d’avenir
2 teaspoons lemon juice
130 g Jean-Yves Bordier semi-salted butter, cut into small cubes
Vanilla cream
500 g organic mascarpone
20 cl Jean-Yves Bordier whipping cream
1 Olivier Roellinger Tahitian vanilla pod
40 g powdered sugar
Recipe:
Prepare the pancake batter 1 hour before starting the cake.
In a large bowl, combine the sifted flour with half the milk and whisk to prevent lumps. Add the eggs, rum, vanilla, melted butter and sugar, then the remaining milk. Leave to rest in the fridge for 1 hour or even overnight.
Make the crêpes and stack them, adding a little sugar between each one, and leave to cool.
Place the crème fleurette and a salad bowl in the freezer for no more than 30 minutes. This will help the cream to whip up. Remove the mascarpone from the fridge to allow it to warm up and soften.
Move on to the preparation of the clementine curd. Pour the sugar, cornflour, eggs and lemon and clementine juices into a saucepan. Heat the mixture over medium heat (do not allow the eggs to cook). Add the cubed butter and allow to melt. Stir constantly until the curd becomes thick. Set the mixture aside in a bowl, filter on contact and chill.
Whip the cold whipping cream with a mixer.
Start working the mascarpone with the sugar in a bowl, using a whisk. Split the vanilla pod in half and scoop out all the seeds to add to the mascarpone. Gently fold in the whipped cream with a spatula.
Assembly and service :
Assemble the cake, alternating a thin layer of clementine curd, a crêpe, a thin layer of vanilla cream, a crêpe, and so on. Finish the cake with a thick layer of cream, then add curd tips and a few clementine wedges as a topping.
Cut into wedges and serve in a pretty serving dish.
