[RECETTE] Traditional Dovecote of Pentecost

[RECETTE] Traditional Dovecote of Pentecost

Ingredients for 8 servings: 200 grams of candied melon; 100 grams of candied orange peels; 5 grams of baking powder; 40 grams of flour; 60 grams of butter; 125 grams of ground almonds; 100 grams of powdered sugar; 45 grams of Grand Marnier; 3 eggs; 2 tablespoons chopped and roasted almonds; 2 tablespoons chopped pistachios; 30 grams of marzipan to decorate the dove; 4 tablespoons of apricot jam

Total preparation time: 1 hour 30 minutes

Training :
1. Beat egg whites, set aside.
2. Mix the almonds and sugar, then add the egg yolks one at a time and put flour, baking powder and Grand Marnier between each egg. Melt the butter, then add it.
3. Gently mix everything.
4. Grease and flour the mold. Slice the candied melon into thin strips like orange peels. Sprinkle the candied fruits with flour so that they do not fall to the bottom of the mold. Pour everything in, not forgetting to add the pigeon beans.
5. Bake at 180°C, convection, about 30 minutes. Meanwhile, toast the chopped almonds and mix everything with the pistachios.
6. On the cake at the exit from the oven, apply apricot jam previously diluted with hot water all over the cake and its contours. Arrange pistachios, almonds and candied orange and melon slices on the cake. Finally, for decoration, you can add a cute marzipan dove.

Ready !

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