- 200 g flour, 150 g butte
- 100 g sugar, 3 eggs
- 20 g heavy cream, 5 g grapeseed oil
- 1 vanilla bean, 80 g pink pralines, 2 lemons
- 5 g baking powder, 1 pinch of fleur de sel
VEUVE CLICQUOT ROSÉ
Cake Praline
By Jean Imbert
Jean Imbert, renowned Chef, inspiring personality and friend of the House created a gourmet and generous proposal to share, imagined to match the fruity notes of Champagne Rosé Veuve Clicquot.
TRY THE RECIPE
You'll need
Instructions
Melt the butter and let it cool to room temperature. Grate the lemons and add their juice; scrape the seeds from the vanilla bean. Chop your pralines. Weigh all your ingredients then mix them with a mixer (if you use a whisk, start with the eggs then add the sugar, flour, baking powder, cream, oil, and cooled melted butter, in that order).
Preheat your oven to 180°C. Pour the mixture into a greased cake tin and bake for around 30 minutes (insert the tip of a knife - if it comes out dry, this means your cake is done). Let cool and remove from the tin.
Preheat your oven to 180°C. Pour the mixture into a greased cake tin and bake for around 30 minutes (insert the tip of a knife - if it comes out dry, this means your cake is done). Let cool and remove from the tin.
