COURONNE A LA CREME White Ring Cake (COURONNE A LA CREME)

January 11, 2006 French style cake, frosted with whipped cream. “Couronne” means “crown,” and round tube cake is called “crown cake” in French. The batter is made under a traditional French recipe, however, you can use any kind of cream for the frosting.

●Preparation Tip ●Batter （Photo #1） （Photo #2） （Photo #3） （Photo #4） Place butter in a bowl. Melt the butter over hot water or low heat. Sift together flour and almond powder and set it aside. Add 60g of sugar to egg yolks and beat until pale and creamy. (Photo #1) Add 60g of sugar to egg whites and beat until stiff. (Photo #2) Stir in the egg white mixture to the egg yolk mixture. Blend. (Photo #3) Stir in the sifted flour mixture. Mix slightly. Add melted butter and mix until well combined. (Photo #4) Pour the batter into a tube cake pan. Bake in a preheated oven at 180 °C (356 °F) for about 25 minutes. ●Filling & Frosting (Photo #1) (Photo #2) (Photo #3) After cooling, cut the cake horizontally in half. Mix together sugar syrup and orange liqueur. Brush the syrup mixture onto the cake layers. (Photo #1) Add sugar to whipping cream and beat until soft peaks form. Spread whipped cream on the bottom layer, then top with the remaining layer of the cake. (Photo #2) Frost with whipped cream. Lightly pat the cream frosting with a pastry knife to form peaks. (Photo #3) Servings per Recipe Calories per Serving Ready In 8  1 X 18cm tube cake pan  0kcal 150 minutes Batter cake flour 100g  almond powder 15g  egg yolk 65g  egg white 65g  sugar 120g  butter 80g  Filling & Frosting sugar syrup 100g  orange liqueur 10g  whipping cream 150g  sugar 8g