This trending cream tart cake reminds of a traditional Christmas Wreath Cake but a much easier version of that.

This recipe has delicious almond and butter cookies layered with Cream Chantilly and topped with berries & seasonal fruits, making it an easy and perfect dessert for an intimate dinner party.

 

Recipe Card

Ingredients

Quantity

For Pate Sable

 

Almond powder

27 gm
Potato starch

52 gm

Flour

180 gm
Salt

1 gm

Icing sugar

90 gm
Croissant butter or any unsalted butter

95 gm

Whole egg

52 gm

For Cream Patisserie

 

Cream

75 gm
Milk

75 gm

Egg yolk

1 pc
For Cream Chantilly

Cream

75 gm
Sugar

7.5 gm

Vanilla

Few drops

 

Method of Preparation

For the Pate Sable

  1. Cream butter and sugar till soft and creamy.
  2. Slowly add in the egg.
  3. Mix all the dry ingredients and combine to form a dough.
  4. Rest the dough in the fridge for 20 min.

Roll out to 3mm thickness, cut with doughnut cutter and place back in the freezer to harden and then place each cookie on a silmat and bake for 8-9min at 160*c.

For the Cream Patisserie

  1. Mix sugar, corn starch, egg and little of milk and cream and whisk
  2. Boil the remaining milk and cream with vanilla, and pour on top of the egg yolk mixture.
  3. Cook the combined mixture till it bubbles in the centre and remove it in the clean bowl.
  4. Allow the hot steam to go and add butter, mix well and cover with contact cling film and cool it in the fridge.

For the Cream Chantilly

  1. Whip cream, sugar and vanilla to a medium peak

For the Cream Diplomat

  1. Cream the cooled cream patisserie and fold in the cream Chantilly

For the Assembling

  1. Pipe cream diplomat onto the cookies and place them in the freezer for 10min, assemble them.

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Chef Vrushali Jadhav 

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Baking & Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

 

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