The madeleine or petite madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France. Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions.
◆ Ingredients
● Butter - 115gm
● Sugar - 115gm
● Refined flour - 115gm
● Bakig powder - 1/4Tsp
● Eggs - 2
● Dessicated coconut - 55gm
● Glacé cherries - 30gm
● Jam - 30gm
◆ Method
1. Sieve flour and baking powder together.
2. Cream butter and sugar.
3. Beat eggs and add gradually, beating well all the time.
4. Fold in sieved flour lightly.
5. Grease Madeleine moulds and fill them with mixture. 6. Bake in a hot oven for 20 minutes,
Putting together
1. Trim off tops so that cakes stand firm upside down and are of even height.
2. Cool and brush tops and sides with melted jam, holding cakes on skewers.
3. Roll in coconut. Place half a cherry with a little jam on top.
Comments
Post a Comment