Belgian miserables cake

Posted on

The best of Belgium! I can say about this butter-vanilla cream filled miracle! No wonder why it has become a Belgian classic! So that it is funny why was it named after the book of Victor Hugo: Les Miserables but believe me this cake is everything but not miserable!

Ingredients for the biscuit: 8 egg whites, 50g sugar, 250g icingsugar, 250g ground almonds, 50g flour

for the cream: 1 vanilla pod, 250g sugar, 2 eggs, 300g softened butter


Methods: Preheat the oven to 190°C. Lightly whisk the egg whites and add 80g sugar. Continue whisking until stiff. Mix icing sugar with the ground almonds and sieve together with the flour. Carefully but quickly fold into the egg whites. Distribute the mixture evenly over a high-rimmed baking tray that is lined with grease proof paper until you have a layer that is approximately 2 cm thick.

Bake for 20 minutes on 190°C (or on 180°C for 30 minutes) (Warning! don’t pour the biscuit massa in a spring form because the middle of the massa will be really “miserable”!)

Turn the slab of sponge out onto a tea towel.

Slit the vanilla pod lengthwise. Whisk the egg yolks with the icing sugar well. Add the softened butter and the vanilla flesh all at once and beat until a smooth cream is obtained.

Cut the edges from the slab of the sponge then cut it into two equal halves. Smear the butter cream into an icing bag with a round nozzle and pipe a layer of butter cream to one of the halves. Place the other half on top and press down gently. Smooth the cream out evenly round the edges. Dust the top of the cake with icing sugar and, if desired, with cocoa powder.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s