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LORRAINE CAKE

Prepare the brioche dough 12 hours ahead, following the brioche recipe. When ready to use, rid the dough of all the air it contains, knead it into a ball, then roll it out into a 11 inch wide disk, about 1/4 inch thick. Rest it on a buttered and floured oven tray and leave to rise for 1 hour at room temperature. Bake in a hot oven (410 F), for 20 to 25 minutes. Leave to cool. Slice the brioche in half horizontally. Brush both halves with a few drops of kirsch or rum. Spread the cold pastry cream over the bottom layer, then cover with the top half. Dust the surface with some confectionerÕs sugar. For the pastry cream: combine the sugar, the yolks, the flour, the vanilla sugar and whisk until smooth. Add the boiling milk, stirring constantly. Pour the mixture back into a saucepan and boil for 1 minute. Leave the cream to cool off, covering it with some buttered parchment paper, to prevent crusting.
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For an 11 inch round cake:
For the brioche dough:
1 2/3 cups flour
2 eggs
1 tsp salt
1/4 cup milk
1 tbsp bakerÕs yeast
2 tbsp sugar
3 1/2 oz butter

For the pastry cream:
1 cup milk
1/3 cup sugar
confectionerÕs sugar
2 egg yolks
kirsch
2 tbsp flour
1/2 pack vanilla sugar
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30
mn
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25
mn
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Lorraine
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Desserts
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