Authentic Parisian cake with slicing icing
The Parisian cake has been a staple in pastry shops for decades, and anyone who has never tasted it is missing out. The Parisian cream with its fluffy base and delicate icing is simply the perfect combination. Bake it at home and surprise your family and loved ones.
Ingredients · Servings 1 where
- Body:
- 3 eggs
- 3 tablespoons powdered sugar
- 2 tablespoons sunflower oil
- 1 pinch of salt
- 1 tablespoon Dutch cocoa
- 3 tablespoons of semi-coarse flour
- 1 teaspoon baking powder
- To delete:
- butter (or margarine)
- wholemeal flour
- Paris cream:
- 400 g whipping cream 40%
- 200 g whipping cream 30%
- 300 g cooking chocolate
- Slicing topping:
- 200 g cooking chocolate
- 6 tablespoons water
- 1 tablespoon butter
- 3 tablespoons whipping cream 30%
- Decoration:
- 200 g whipping cream 30%
- 1 whipping cream stiffener
- powdered sugar (to taste)
Method · 1 h 30 min
- Parisian cream: Pour the cream (40% or 30%) into a saucepan and break up the chocolate, which we melt by heating.
- Bring slowly to a boil and cook for about 1 minute, stirring constantly. Set aside and let cool.
- Once cooled, let it cool down thoroughly in the refrigerator until the next day.
- The next day, immediately after removing it from the refrigerator, whip it with a hand whisk until fluffy.
- Body: Grease a 20-22 cm diameter mold and sprinkle with flour.
- Separate the eggs into yolks and whites. Beat the egg whites and a pinch of salt until stiff peaks form. Add 2 tablespoons of sugar and beat.
- Then carefully add the egg yolks one at a time and 1 tablespoon of sugar, and beat in the oil. Preheat the oven to 180 °C, ideally fan-forced.
- Using a wooden spoon or rubber spatula, gently fold the cocoa, flour, and baking powder mixture into the egg whites.
- Pour the batter into the prepared pan and bake in the oven for about 15-20 minutes.
- Let the baked crust cool.
- Spread the cream of Paris on the base and place in the refrigerator to cool for 1 hour.
- Sliced icing: Break the cooking chocolate into a metal cup, which we place in a water bath.
- Add water to the chocolate right at the beginning and, stirring continuously, let the chocolate melt over low heat.
- Add the butter and when it melts, add 3 tablespoons of cream. Remove these from the cream that we will use for the final decoration.
- Mix and once the icing is smooth, turn off the stove, remove the tin from the water bath and let it cool.
- Place the cake on a larger piece of baking paper and pour the chocolate over it when it has cooled a bit (it is quite thick, but it spreads well over the cake and its sides, you don't need to spread it with anything).
- Whip the remaining whipping cream into whipped cream, add whipped cream stiffener, a little powdered sugar, and decorate the cake as you wish.
