It seems that I have not posted some cakes/desserts that I have already make it lately, so lazy I am ;-p
Anyway, if you have any leftover egg whites due to make Lapis Surabaya or Lapis Legit, you can try this recipe.
Financier Cake, what is that, sounds funny, the word like to be financial.
Searching it from Wikipedia;
"A financier is a small French cake, often mistaken for a pastry. The financier is a light and moist, similar to sponge cake, and usually contains almond flour, crushed or ground almonds, or almond flavoring. The distinctive feature of the recipe is beurre noisette (brown butter).[1] Other ingredients include egg whites, flour, and powdered sugar. Financiers are baked in shaped molds, usually small rectangular loaves similar in size to petits fours.[1]
The name financier is said to derive from the traditional rectangular mold, which resembles a bar of gold. Another theory says that the cake became popular in the financial district of Paris surrounding the Paris stock exchange.
Financier pans are traditionally rectangular, but other shapes are not uncommon."
Since I have boat shape pans, I decided to use the pans for making the financier cake.
I've got this recipe from blog: The Little Teochew, blogger from Singapore.
Recipe:
(source: Epicurious)
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1/2 cup all purpose flour
- 1/4 cup unsweetened cocoa powder ==> I used Valrhona
- 1/8 teaspoon salt
- 6 large egg whites, room temperature
- 3/4 cup sugar
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1 cup finely ground blanched almonds (about 4 ounces)
- 4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped, I used Valrhona Guanajara.
Directions:
1. Preheat oven to 350°F. Butter the pans. I used boat shape pans. Melt 3/4 cup butter in medium saucepan over medium heat. Cook until light brown, swirling pan occasionally, about 5 minutes. Cool.
2. Meanwhile, sift flour, cocoa, and salt into medium bowl. Whisk egg whites in large bowl to blend. Add sugar; whisk to blend. Whisk in corn syrup and vanilla. Add flour mixture; whisk just to blend. Add ground almonds; whisk just to blend. Using whisk, fold in browned butter, then chopped chocolate. Divide batter between prepared pans, smoothing tops.
3. Bake cakes until firm to touch and tester inserted into center comes out clean, about 23 minutes. Cool cakes on rack 5 minutes. Invert cakes onto rack; peel off paper. Cool completely. Dust with icing sugar, if desired.
This dessert is so tempted, so why don't you try it.
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