Violet cake
4 servings
60 minutes
Violet cake is a true embodiment of French elegance and sophistication. Its exquisite taste arises from delicate buttery dough infused with vanilla aroma and the sweetness of violet syrup. Crispy caramelized violets adorn the dessert, giving it a unique charm. This cake, inspired by classic French pastry traditions, was created to delight gourmets with subtle floral notes. A light almond flavor perfectly harmonizes with airy meringue, adding softness and refinement to the treat. The violet cake makes a wonderful addition to morning tea or a romantic dinner, allowing one to savor the taste of authentic French gastronomy.
1
Let the butter sit at room temperature; grind the almonds in a blender with sugar from a small packet until crumbly (flour-like); split the vanilla pod lengthwise and extract the seeds; separate the yolks of 3 eggs from the whites.
- Butter: 150 g
- Almond: 60 g
- Sugar: 105 g
- Vanilla pod: 1 piece
- Chicken egg: 4 pieces
2
Mix the remaining sugar, room temperature butter (leave a small piece), vanilla seeds, and violet syrup from the large packet, and beat with a mixer until smooth; while continuing to beat, add the yolks one by one.
- Sugar: 105 g
- Butter: 150 g
- Vanilla pod: 1 piece
- Violet syrup: 75 ml
- Chicken egg: 4 pieces
3
Add the ground almonds, flour, and starch, and mix with a mixer on low speed until a homogeneous mass is achieved.
- Almond: 60 g
- Wheat flour: 100 g
- Cornstarch: 20 g
4
In a separate bowl, beat the egg whites until stiff peaks form; gradually fold the beaten egg whites into the batter, gently mixing from bottom to top.
- Chicken egg: 4 pieces
5
Grease the mold with the remaining butter, spread the dough in an even layer, and bake in a preheated oven at 170 degrees for 35 minutes.
- Butter: 150 g
6
Separate the egg white from the yolk, beat 0.5 egg white with powdered sugar until a thick foam forms, gradually add the syrup from the small packet, and beat thoroughly until a very thick smooth foam is achieved.
- Chicken egg: 4 pieces
- Icing sugar: 20 g
- Violet syrup: 75 ml
7
Spread meringue on the cooled cake, decorate with violets, and serve.
- Candied (crystallised) violets: 5 piece
