A brand new cake from pastry heaven

financier are the simple Janes of the pastry world. Usually, they are unglazed, unpacked, not decorated in any way. And that’s how they want it – simplicity is built into their DNA. The story goes that pastry chef Lasne, who had a shop near the Paris stock exchange in the late 1800s, created these cupcakes for his stockbroker clients as a treat. they won’t get bored. The version I’ve heard is a bit more complete. Someone once told me that brokers, also known as financier, goes to the store for an afternoon break and they’re always in a hurry – they don’t have time for pastries that need a knife and fork and a bit of time to enjoy – and they try to avoid anything that’s wrong. crumbs. I always imagine them racing back to the trading floor trying to wipe the crumbs off their ties, hijabs, and beards.

The miniature cake that Lasne created could not be eaten. It’s made with ground nuts – usually almonds – and mixed with egg whites, so its texture has a subtle chewiness. And it has butter, a lot of butter, which adds a roundness to the flavor and, I think, makes the cake just as rich as the name itself. To make it even more appealing to his customers — or perhaps because he had a mischievous sense of humor — Lasne baked the cakes in rectangular tins, so that they mimicked gold bars. I like stories around financier So much so that it’s a relief to see that the cakes live up to their legend. They are delicious – butter, nuts and sugar have their own charm. They are satisfying – a small part brings great joy. And they’re an inspiration for bakers – this recipe invites variation.

financier can be made with other nuts; They are usually made with hazelnuts and are especially delicious with pistachios. Melted butter can turn brown, giving the cake a richer flavor and color. Spices can be mixed into the dough. You can add berries or a thin slice of fruit on top of the cake before baking. I think I lied about financier at least a dozen ways, but the game on the recipe that I always come back to is running with chopped chocolate and is known in French pastry shops as tigre, which means striped. I misspelled the name the first time I saw it – I thought it meant “tiger”, and so I’ve called them “tiger cakes” ever since. Breaking tradition, tigre Usually topped with a bit of ganache.

My tiger cake is actually a cake – I bake it in a round pan, not individual molds. It has melted butter, but a little less than the classic recipe; egg whites, of course, as they are the key to the texture of the cake; and a little yeast to help the large cake bake evenly. Instead of coating the ganache, I richly coated the whole cake and even covered it with a layer of toasted almonds. It is both elegant and easygoing. It can be a dessert at a dinner party or as it is beautifully cut and holds its shape so well, a snack. It can be eaten slowly or run away. In spirit, it echoes the original pie. In fact, it smudges your fingers and is easy to leave a few crumbs here or there and a substantial trail of chocolate on your lips. Stockbrokers beware.

Cooking recipe: Chocolate and tiger almond cake

Dorie Greenspan is the Food columnist for the magazine. She has won five James Beard Awards for her cookbooks and writing. Her new cookbook is “Baking with Dorie.”

https://www.nytimes.com/2022/02/02/magazine/tiger-cake-recipe-financiers.html A brand new cake from pastry heaven

Fry Electronics Team

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