In May of last year, on the program Tous en cuisine, Cyril Lignac revealed his vanilla cake recipe and it was with alacrity that we noted all the steps of the recipe. Because it is an understatement to say that this dessert is eminently gourmet, the reason for the fact that the favorite chef of the French accompanies his vanilla cake with a tasty syrup made up of strawberry purée and vanilla pulp; which makes it simply a pure delight!
Here's how to prepare Cyril Lignac's delicious vanilla cake!
GENERAL INFORMATION
Preparation time:20 minutes
Cooking time:35 minutes
Recipe for 4 people
INGREDIENTS
- 3cl of milk + the pulp of 2 vanilla pods
- 150g flour
- 200g softened butter
- 100g + 50g sugar
- 60g ground almonds
- 4 eggs
- 8g baking powder
- 1 pinch of fine salt
Syrup: 9cl of water + 30g of sugar + 3cl of rum + 1 vanilla pod
Icing: 90g icing sugar + 15g strawberry purée + 1 vanilla pod
butter for the mould
PREPARATION
- Preheat the oven to 180°C.
- Butter the mold. Infuse the milk with the pulp of the 2 vanilla pods. Cover.
- In a bowl, mix the egg yolks with 100g of sugar, start mixing with the hand mixer until the mixture whitens. Add the butter, pour the milk, mix. Add flour, baking powder and salt. Add the ground almonds and mix with a spatula.
- In a second bowl, beat the egg whites with 50g of sugar. Mix in 2 times the whites with the first mixture. Then pour into the cake tin and bake for 30 minutes. When cooked, remove from the oven.
- While the cake is baking, prepare the syrup in a saucepan by pouring the water with the sugar and vanilla, heat while stirring then, off the heat, add the rum, pour into a container.
- When the cake is cooked, place it on a rack, cut the top to form an even rectangle, turn it over and coat it with syrup on all sides using a brush.
- In a ramekin, pour the icing sugar, strawberry puree and vanilla pulp, mix. Leave to set and serve with the cake.
Enjoy your lunch ! 😉
