TOUSSAINT BRIARD CAKE: the easy recipe


Le Briard cake of All Saints is a cake made with a pistachio dacquoise, a lemon Chiboust cream; topped with candied lemon and raspberry.

Originally from the Briarde region (Provins, Meaux, etc.), the “All Saints' Day cake” was designed in the XNUMXth century. Certain pastry shops and congregations in the Briarde region and the Paris region continue the tradition during the feast of All Saints.

Level of difficulty: easy
Preparation time : 45 min
Rest time : -
Cooking time : 20 min
Total time : 1 5 h min
Ingredients: 6 people
Dacquoise with pistachio:
85 g powdered sugar
60 g pistachios powder
25 g almond powder
100 g of egg whites
50 g powdered sugar
20 g cane sugar
Chiboust cream with lemon:
85 g of lemon juice
4 lemon zest
4 egg yolks
30 g sugar
190 g whole liquid cream
15 g de maïzena
2 gelatin sheets
4 egg whites
90 g sugar
candied lemons

Preparation of dacquoise with pistachio:

  • Sift the powdered sugar, powdered pistachios and powdered almonds. Put aside.
  • Pour the egg whites into a bowl and whisk vigorously with the powdered sugar and cane sugar.
  • Add 2 or 3 once to the pistachio / almond / sugar powder mixture and mix gently with a spatula.
  • Pour the dough into two molds with parchment paper 14 15 cm diameter. Properly level the surface.
  • If necessary, draw slightly serrated edges.
  • Sprinkle on the top of the crushed pistachios.
  • Preheat oven to 200 ° C.
  • Bake during 10 at 12 min. Well watch the cooking.
  • Take out and sprinkle the surface with icing sugar.
  • Laisser refroidir.

Chiboust cream with lemon:

  • Simmer the lemon juice in a saucepan with the lemon zest.
  • Blanch the egg yolks with 30 g of sugar.
  • Add the hot lemon juice and stir.
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