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Pink cakes with almond paste and lavender

Nothing beats the roze koek! In this refined recipe, you taste a combination of fine almond paste and lavender from Provence.By Bart de Gans.

Ingredients

315gWhole eggs
100gDry butter 84%
320gAlmond paste 50%, 55% or 70%
60gWeak flour
4gBaking powder

Fondant
Beet juice

Preparation

  1. Soften the almond paste by gradually adding the eggs. Whip to ribbon stage.
  2. Mix part of the whipped mixture with the butter melted at 50°C and combine the two preparations.
  3. Finally, gently fold in the sifted flour and baking powder.

  1. Heat the fondant and beet juice to about 42°C.
  2. Coat the cakes with a nice layer of fondant.

  1. Decorate the pain de gênes with blueberries and crystallized lavender.