Birthday Cake with Ricoré Cream

Ingredients

• 150 g All‑purpose flour (Sift before use)
• 150 g Granulated sugar
• 100 g Unsalted butter (Melt slightly)
• 3 Fresh whole eggs (At room temperature)
• 10 g Baking powder
• 1 pinch Fine sea salt
• 50 g Flour (for the cream)
• 100 g Sugar (for the cream)
• 4 Egg yolks (Fresh, at room temperature)
• 50 cl Fresh milk (Whole milk preferred)
• 30 cl Heavy cream (Minimum 30% fat)
• 2 c. à soupe Ricoré (or other flavoring) (To flavor the cream)
• 1 c. à soupe Cornstarch (Optional, makes the cream lighter)
• 1 Vanilla bean (Scraped, to add to the milk)
• 30 g Sliced almonds (Lightly toast before use)
• 20 cl Additional heavy cream for whipping (Whip to stiff peaks)

Instructions

1. Preheat the oven and prepare the pan

   Preheat the oven to 180 °C (thermostat 6). Generously butter the 22 cm pan and line it with parchment paper.

   Time: PT5M

2. Mix the sugar and butter

   Pour the sugar into the bowl, add the slightly melted butter and whisk on medium speed until a smooth, slightly fluffy batter forms.

   Time: PT5M

3. Incorporate the eggs

   Add the eggs one at a time while whisking continuously so the mixture stays homogeneous and airy.

   Time: PT3M

4. Add the flour, baking powder and salt

   Sift the flour with the baking powder and the fine sea salt. Fold into the mixture gradually using a spatula or whisk on low speed, taking care not to over‑mix the batter.

   Time: PT4M

5. Pour the batter into the pan

   Transfer the batter into the buttered pan, smooth the surface with the spatula.

   Time: PT2M

6. Bake the sponge

   Bake the sponge for 25‑30 minutes. Check doneness with a knife tip: it should come out dry.

   Time: PT30M

   Temperature: 180°C

7. Cool the sponge

   Remove the cake from the oven, let rest 5 minutes in the pan, then unmould onto a rack and let cool completely (about 15 minutes).

   Time: PT15M

8. Prepare the flavored milk

   Pour the milk into a saucepan, add the split vanilla bean and bring to a boil, then remove from heat.

   Time: PT5M

9. Blanch the yolks with the sugar

   In the bowl, whisk the egg yolks with the sugar until the mixture lightens and becomes creamy.

   Time: PT5M

10. Thicken the cream and final cooking

    Incorporate the flour (and cornstarch if used) into the blanched yolks, then pour the boiling milk in a stream while whisking. Add the pinch of fine sea salt and the Ricoré. Return the saucepan to medium heat and cook for 3 minutes, stirring constantly until thickened.

    Time: PT5M

11. Cool and fold the light cream

    Transfer the pastry cream to a bowl, let cool to room temperature then refrigerate for 30 minutes. Meanwhile, whip the additional heavy cream to stiff peaks and gently fold it into the cooled pastry cream.

    Time: PT10M

12. Assemble the cake

    Slice the cooled sponge horizontally in two. Spread a generous layer of cream on the first half, sprinkle with toasted sliced almonds, place the second half and cover the entire cake with cream. Decorate the top and sides with the remaining almonds. Refrigerate at least 1 hour before serving.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour: Whole wheat flour
• Instead of Granulated sugar: Cane sugar
• Instead of Unsalted butter: Vegetable margarine
• Instead of Fresh whole eggs: Organic chicken eggs
• Instead of Baking powder: Leavening powder
• Instead of Fine sea salt: Sea salt
• Instead of Flour (for the cream): Cornstarch (see below)
• Instead of Sugar (for the cream): Cane sugar
• Instead of Egg yolks: Pasteurized egg yolks
• Instead of Fresh milk: Semi‑skimmed milk
• Instead of Heavy cream: Whipping cream
• Instead of Ricoré (or other flavoring): Cocoa powder, Vanilla powder
• Instead of Cornstarch: Rice flour
• Instead of Vanilla bean: Vanilla extract
• Instead of Sliced almonds: Chopped pecans
• Instead of Additional heavy cream for whipping: Ready‑to‑use whipped cream

Equipment Needed

• 22 cm round cake pan
• Parchment paper (optional)
• Mixing bowl
• Hand whisk
• Electric mixer (beaters)
• Silicone spatula
• Medium saucepan
• Oven
• Cooling rack (optional)
• Bread knife or large kitchen knife
• Cutting board

Critical Steps — Do Not Skip

• Butter the pan very generously to prevent the sponge from sticking.
• Achieve a well‑aerated batter when mixing butter‑sugar‑eggs.
• Do not open the oven during the first 15 minutes of baking.
• Stir the pastry cream constantly to avoid burning.
• Let the cake cool completely before assembling.

Chef Tips from the Video

• Use lightly salted butter for a more balanced flavor if you don’t have fine sea salt.
• For a chocolate version, replace the Ricoré with 2 c. à soupe of unsweetened cocoa powder.
• Add a thin layer of raspberry jam between the two sponge layers for a fruity touch.

Troubleshooting

Storage

Refrigerator: Store the cake covered 3‑4 days in the refrigerator.

Freezer: Not recommended; the cream texture degrades.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The sponge can be baked the day before and kept wrapped in the refrigerator.
• The pastry cream can be prepared 24 hours ahead and kept chilled.
• Toast the almonds just before assembly to retain crunch.