Millefeuille Cake
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 265g |
| Powdered sugar | 250g |
| Eggs | 400g |
| All-purpose flour (00) | 150g |
| Cornstarch (cornflour) | 100g |
| Unsweetened cocoa powder | 20g |
| Apricot jam | to taste |
| Water | 125g |
| Heavy cream (liquid) | 65g |
| Granulated sugar | 150g |
| Unsweetened cocoa powder | 50g |
| Gelatin sheets | 10g |
Instructions
-
Prepare the Base:
Start by separating the egg yolks from the whites into two separate bowls. In another bowl, soften the butter, then add the powdered sugar and flour. Stir until the mixture is smooth and well combined.
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-
Whisk Egg Whites:
Place the egg whites in a clean bowl and beat them with an electric mixer until they form stiff peaks and become light and fluffy. -
Combine Mixtures:
Gently incorporate the whipped egg whites into the butter and flour mixture. Use a spatula to fold them in, working from the bottom upwards to maintain the airy texture of the whipped egg whites. -
Divide and Add Cocoa:
Weigh the batter and divide it into two equal portions. Sift the unsweetened cocoa powder and add it to one of the portions, mixing thoroughly to achieve a smooth chocolate batter. -
Bake the Cakes:
Preheat your oven to 180°C (350°F) in static mode. Line a 20×20 cm square baking pan with parchment paper and butter the sides. Pour half of the white batter into the pan and spread it evenly across the bottom using a spatula. Place the pan in the oven and bake for about 15 minutes. Once the time is up, remove the pan from the oven and let the cake cool. To make it easier to remove the cake from the pan, run a knife along the edges before flipping it onto a cutting board. -
Trim and Cut the Cake:
Once cooled, use a knife to carefully trim the edges of the cake to make them neat and even. A ruler can help ensure precision when cutting the cake into strips. -
Assemble the Layers:
Lay a sheet of plastic wrap on a flat surface. Place a strip of the white cake on it, with the striped pattern facing up. Brush the surface of the cake and the right side with apricot jam to help adhere the next strip. Continue alternating the layers: one strip with the light side up, followed by one with the dark side up. Continue to alternate the layers, making two sets of layers. -
Prepare the Glaze:
In a saucepan, heat the cream and water. In a separate bowl, mix the granulated sugar and cocoa powder. Bring the mixture to a boil, stirring occasionally, and let it cook over medium heat until it thickens and becomes a glaze. -
Add Gelatin:
Once the glaze has reached the desired consistency, remove it from the heat. Add the well-drained gelatin sheets and stir until fully dissolved. Let the glaze cool slightly, then transfer it to a bowl and cover with plastic wrap. Refrigerate until the glaze is completely chilled. -
Cover the Cake:
Once both the cake layers and glaze are chilled, carefully place the assembled cake onto a cooling rack. Pour the chilled glaze over the top of the cake, using a ladle to spread it evenly. -
Final Chill and Serve:
Refrigerate the cake for at least 20 minutes to allow the glaze to set. After the waiting time, transfer the cake to a serving platter, and it’s ready to be enjoyed!
This Millefeuille Cake combines the rich flavors of cocoa, apricot jam, and a smooth chocolate glaze, making it an irresistible treat for any occasion.
