Patisson Eglantine Cake Recipe

How to make it

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• Prepare the finger biscuits cake : Whip vigourously the yolks and the sugar in a pan until you have obtained a whitish mixture.
• Pour the mascarpone and continue to whip.
• Whip the egg whites.
• Add the mascarpone mixture.
• Blend the amaretto to the coconut milk.
• Cut the finger biscuits in 4 chunks.
• Soak the chunks of biscuits in the coconut milk.
• Carpet the botton of the ramekins with the chunks.
• Layer the jam on the biscuits.
• Then layer the mixture of mascarpone on the jam.
• Refrigerate at least 5 hours.
• Prepare the pastry shell : Cut the hat of the cake shaping rose-windows in the pastry shell.
• Cut a second circle of dough, place a parchment paper in the big ramekin, then place the circle of pastry shell in the big ramekin.
• Paste the pastry shell up to the sides of the ramekin.
• Bake for 20/25 mn at 200°C (400°F).
• Take the hat out 10mn after.
• Turn out the pastry shell, turn out the biscuit cake and pour it in the pastry shell.
• Cover with the hat.