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It's the Proust madeleine that makes us vibrate with pleasure just by looking at the photo! And to keep the balloons going in a green and local spirit: we adapt this addictive recipe in spring mode with a compote of French cherries. Too good !
Preparation: 1h - Cooking: 20min
The compote: wash, hull and dry the cherries . Pit them then cut them in half. Put them in a saucepan with the sugar , water and lemon juice . Bring to a boil and simmer for 10 minutes. Let cool.
The cake: Preheat the oven to 180 ° C (thermostat 6). Break the eggs , separating the whites from the yolks. Whisk the yolks with the powdered sugar, until the mixture whitens and becomes foamy. Incorporate the flour and baking powder. Mix.
Whip the egg whites until stiff with a pinch of salt. Gently add them to the egg yolk mixture. Spread the dough thinly on a baking sheet lined with buttered baking paper. Bake for about 10 minutes.
Turn the cookie over on a damp cloth. Roll it up on itself with the help of the tea towel and wrap it in cling film. Let cool.
Remove the film and unroll the cookie . Spread it with a thin layer of cherry compote . Roll the cake gently again. Reserve 1 hour in the fridge.
Dry toast the almonds in a pan, watching for color. Mix the icing sugar with a little lemon juice , until you obtain a fluid preparation. Pour the frosting over the cake. Sprinkle with almonds. Keep fresh until ready to serve.