The Perfect Afternoon Cake

Chamomile and Almond Souffle Cake Recipe
by Mandy Aftel and Daniel Patterson

Servings 6 TO 8

INGREDIENTS:

1/4 Cup sliced almonds
2 oz. unsalted butter, melted, plus additional for buttering pan
Flour, for flouring pan

8 bags chamomile tea

6 oz. whole blanched almonds
6 oz. sugar, plus bit more for serving plate
Salt
4 lg. eggs, 1 separated
Zest of 1 lemon, finely chopped
1 oz. cornstarch
1/4 tsp. baking powder
Confectioners' sugar, for dusting

PROCEDURE

Preheat the oven to 300 degrees. Toast the sliced almonds for 15 minutes, stirring occasionally. Cool. Butter and flour a 9 in. cake pan. Sprinkle the toasted almonds on the bottom of the pan. Turn up the oven to 320 degrees.

Remove the chamomile tea from the bags. In a food processor, process the whole blanched almonds, sugar, a pinch of salt, and chamomile into a paste. This will take several minutes. If the mixture is dry, add 1 egg white to form a paste. Otherwise, add the white at the very end of the processing and combine.

Transfer the almond pasteto a mixer fitted with the paddle attachment. Add 1 yolk and 1 egg and beat on low for 1 minute. Add another egg and beat for another minute. Add the last egg and the lemon zest and beat for beat for about 5 more minutes, or until the mixture is light in color and increased in volume.

With a rubber spatula, fold in the cornstarch and baking powder until mostly combined. Use as few strokes as possible. Add the melted butter and fold in until just combined. If you overmix the batter, it will knock out the incorporated air.

Pour the batter a little more than halfeay up the sides of the prepared cake pan. Bake at 320 degrees for about 40 minutes, or until the top is just set. Because the cake is so tender, it will feel soft to the touch even when fully cooked.

Remove the cake from the oven and let it stand for 3 minutes. Sprinkle a plate generously with sugar and then turn the cake out onto the plate (because the cake is flourles, without the sugar it will stick to the plate. Cool fully, then cover until ready to serve. Dust with the confectioners' sugar, slice, and serve.

THREE MOTHER SAUCES OR BASIC SAUCES

SAUCE VELOUTE
5 CUPS White stock
2 oz Butter
2 oz Flour

Procedure:

• Bring the stock to a simmer in a sauce pan. Whisk it from time to time to prevent a skin from forming on its surface
• In a another saucepan gently melt the butter and add the flour. whisk the butter and the flour together for about 1 to 2 minutes to cook the raw flavor from the flour. Remove from the heat for 45 seconds to slightly cool down
• Now whisk the simmer stock into the roux. Return the sauce to the heat and bring it back to a simmer while whisking, that way you can activate the liason between the roux and the stock
• Once the sauce has returned to a slow simmer, turn down the heat and let it cook until gets the right consistency (neopant consistency)
• Strain the sauce veloute through a fine chinois and if you want, you can whisk small cold cube of butter for enriched the sauce and for prevent any skin form

SAUCE BECHAMEL
1 qt Milk
2 oz Butter
2 oz Flour
Salt to taste
Pepper to taste
Cayenne to taste

Procedure:

• Bring the milk to a simmer in a saucepan. Whisk it from time to time to prevent a skin from forming on its surface
• In a another saucepan, gently melt the butter and add the flour. Whisk the butter and the flour together for about 1 to 2 minutes to cook the raw flavor from the flour. Remove from the heat for about 45 second to slightly cool down
• Now whisk the simmer milk into the roux. Return the sauce to the heat and bring it back to a simmer while whisking, that way you can activate the liason between the roux and the milk
• Once the sauce has return to a slow simmer, turn down the heat and let it cook until gets the right consistency (neopant consistency)
• When the sauce get the right consistency seasoning with salt, pepper, nutmeg to taste. But remember that bit of nutmeg goes a long way so be caution with how much of nutmeg you add to the sauce
• Putting the pan over an ice bath will, of course, speed cooling

SAUCE ESPAGNOLE
3 lt Veal stock
2 oz Butter
2 oz Flour
2 oz Bacon (optional)
3 oz Carrots, cut in mirepoix
3 oz Onions, cut in mirepoix
6 oz Tomatoes, chopped
2 oz Tomato Paste
1 Garlic clove, crushed
1 Sprig tarragon
Mushroom stems and trimmings (optional)

Procedure:

• Bring the stock to a simmer. Set a side to cool
• In a randeau, cook the bacon in a small amount of butter until lightly browned
• Add the carrots and onions and continue to cook. When the vegetables begin to brown, add the remaining butter. Sprinkle with flour (singer), stir with a spoon, and let brown
• Now pour the stock and whisk vigorously to avoid lumps in the sauce. Bring to a boil, then to a simmer and add the tomatoes, tomato paste, the garlic. tarragon and any mushroom trimmings
• Simmer the sauce for about 45 minutes, remember to skim off the fat from the sauce during simmer. Strain the sauce through a fine chinois and seasoning with salt and pepper to taste.

NOMENCLATURE:
ROUX: mixture between equal parts of melt butter and flour
SINGER: sprinkle flour to any product as a thicken agent
MIREPOIX: same consistency of chopped vegetable and if usually used for carrots and onions in specific
NEOPANT: is when the sauce is been reduce and with the back of any spoon you can draw a line and stay

Resource: Book "Sauces" by author James Peterson