Pierre Herme's Ispahan Cupcakes

Ady Greatsword Empire Kitchen Recipes

 Pierre Hermé's Ispahan Cupcakes

    Adapted from Le livre des fours secs et moelleux de Pierre Hermé      

Ingredients

85g     unsalted butter

60g     icing sugar

85g     almond meal/flour/powder

35g     egg yolk (about 1.5 egg)

20g     whole egg

15g     milk

3g       rose essence

45g     cake flour

45g     egg white (about 1.5 egg)

20g     castor sugar

25g     raspberries

Method 

Cream butter until fluffy. Add the icing sugar and ground almonds together, mixing until well combined.

Add in the egg yolk, followed by the whole egg. 

Add the rose essence into the milk, and add red coloring if desired. Add this milk mixture into the butter mixture above, combining well.

In a clean mixing bowl, beat the egg whites until foamy. Add the castor sugar and continue beating the egg whites until stiff peaks are achieved.

Add a third of the stiff egg whites into the milk-butter mixture to lighten. Then, fold in the remaining egg white until no white streaks are left.

Pour the batter into your prepared pans. Pour until the pan is half full, before adding the raspberries in the centre and filling the pan to about 80% full.

Place the rack at the middle tier and bake in a preheated oven at 160°C for about 45 minutes for the cake or 20 minutes for cupcakes. When the top turns a light golden brown and a cake tester comes out clean, the cake is done.

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