Spice Cake
- 4 1/2 ounces softened butter (125 g)
- 4 1/2 ounces superfine sugar (125 g)
- 2 egg yolks
- 2 1/4 ounces flour (60 g)
- 1/2 ounce cornstarch (5 g)
- 1/8 ounce baking powder (5 g)
- 2 grams ground cinnamon
- 1 gram allspice
- 3 1/8 ounces egg whites (90 g)
- 3/4 ounces superfine sugar (25 g)
Morel and Balsamic Caramel
- 3 1/2 ounces brown sugar (100 g)
- 1/4 cup Authentico balasmic vinegar (5 cl)
- 1/3 cup orange juice (8 cl)
- 7 tablespoons heavy cream (10 cl)
- 2 1/8 ounces dried morels (60 g)
Banana Skewers
- 3 to 4 bananas
- 7 ounces spice cake
- 4 vanilla beans
- 3 1/2 ounces butter (100 g)
- 1 3/4 ounces sugar (50 g)
- A bit of Traditionale balsamic vinegar
Instructions
Step 1: Spice Cake
Preheat the oven to 350°F (180°C). Mix the softened butter with 3 1/2 ounces (100 g) of superfine (caster) sugar. Add the egg yolks. Incorporate the cornstarch, baking powder and spices.
Beat the egg whites with the rest of the superfine sugar and incorporate into the rest of the mixture. Pour into a nonstick baking pan and bake for 10 minutes. Lower the oven temperature to 320°F (160°C) and bake for an additional 30 minutes.
Step 2: Morel and Balsamic Caramel
The day before, soak the dried morels in 3/4 cup of warm water.
On the actual day, heat the brown sugar with a little water in a saucepan. When the mixture begins to darken, deglaze with the balsamic vinegar and orange juice.
Strain the soaking liquid from the morels. Wash the morels under running water to remove any sand or dirt. Add the soaking water to the caramel and mix.
Put the morels into another saucepan and cover with water. Bring to a boil and cook for 3 minutes. Set aside 12 large morels for the skewers. Chop up the rest for the caramel.
Reduce the caramel by half, then add the cream and chopped morels. Boil until the caramel is thick enough to coat the back of a spoon.
Step 3: Banana Skewers
Peel the bananas and cut into 1/2-inch (1-cm) thick slices. Slice the spice bread and trim into 3x1-inch (8 x 2-cm) rectangles. Assemble the skewers on vanilla beans, alternating the banana slices with morels.
Step 4: Plating
Melt the butter in a nonstick skillet or frying pan. Add the skewers and brown all over for 3 minutes on each side. Add a little sugar and lightly caramelize.
Drizzle the skewers with morel and balsamic caramel and coat well in the sauce. Serve the skewers on top of the spice bread rectangles, accompanied with vanilla or coconut ice cream, and drizzled with a few drops of traditional balsamic vinegar.
Exclusive to
This recipe is taken from the "Best Of" series book on three-starred chef Régis Marcon, which is due to be released on February 26. The Académie du Goût offers you a preview with this unique and surprising dessert.
Best of Régis et Jacques Marcon Published by Alain Ducasse Edition Author: Régis and Jacques Marcon Photography: Rina Nurra and Stéphane de Bourgies (cover) RRP €14
