Mère
A yeast cake similar to Savarin, soaked in sweet wine syrup and filled with jam.
Ingredients
Eggs (separated into whites and yolks)
5
Fine granulated sugar
200 g
Raw rice flour
25 g
Starch (potato or corn)
25 g
Flour
50 g
Powdered sugar (for the mold)
4 tbsp
Butter (for greasing the mold)
to taste
Almond paste
1 small jar
Butter (softened, to mix with almond paste)
to taste
Apricot jam
1 small jar
Rum (for soaking syrup)
to taste
Pineapple (canned or fresh)
to taste
Instructions
1
Mix the yolk batter
Separate the egg whites and yolks. Mix the 5 yolks with 200 g of fine granulated sugar and whisk with a hand whisk until the mixture turns white and thick like cream.
2
Mix the dry ingredients
Combine 25 g of rice flour, 25 g of starch, and 50 g of flour. Add the flour mixture to the yolk frosting, continuing to whisk with a hand whisk.
3
Prepare the mold
Mix 2 tbsp of starch and 4 tbsp of powdered sugar. Melt some butter and pour it into the mold. Rotate the mold so the inside walls are coated with butter, then pour in the powdered sugar–starch mixture, rotate again to coat the inside walls evenly, and pour out the excess powder. This step creates a crispy outer crust around the cake.
4
Fold the batter
Beat the egg whites to stiff peaks. Add the meringue to the batter in batches, gently folding with a whisk—do not overmix to avoid deflating the batter.
5
Bake
Preheat the oven to 180°C. Pour the batter into the mold up to half its height. Bake for 40 minutes. Do not open the oven door during baking, or the cake will collapse.
6
Unmold and soak
Let the cake rest outside the oven for 10 minutes after removing, then unmold and place on a cooling rack. Cut the cake into rounds and soak them in the rum syrup.
7
Assemble
Mix the softened butter with the almond paste (or with the jam, as noted). Assemble the cake by spreading a layer of jam (mixed with small pieces of pineapple if desired) between each syrup-soaked cake round, and place a pineapple slice on top.
