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Birthday Cake with Ricoré Cream
Recipe by Gourmandises TV - PARIS 🇫🇷 - Cooking
A moist birthday cake with a light sponge, topped with a Ricoré‑flavored pastry cream and toasted almonds. Ideal for 6 people, this dessert evokes childhood memories while being lighter than a traditional buttercream.
MediumFrenchServes 6
Printable version with shopping checklist
Source Video
59m
Prep
40m
Cook
12m
Cleanup
1h 51m
Total
Cost Breakdown
Total cost:$6.35
Per serving:$1.06
Critical Success Points
- • 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.
Safety Warnings
- • Handle the hot oven (180 °C) with kitchen gloves.
- • Boiling milk can cause burns; remove from heat as soon as it boils.
- • Stir the cream constantly to prevent it from sticking and burning.
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