Oyster and pearl cakes

Step by step: Oyster and pearl cakes

• Step1

  Brush a madeleine pan with butter.

• Step2

  Heat 150 grams (5 oz) of butter in a pan over medium heat, until brown and has a lovely nutty aroma. Strain and set aside to cool.

• Step3

  Melt 100 grams (3.5 oz) of chocolate and a flat tablespoon of honey in a bowl over simmering water. Set aside.

• Step4

  Separate 5 eggs. We will not use the egg yolks in this recipe. Whip the egg whites until foamy. Increase the speed and gradually add 150 grams (5 oz) of sugar, and whip until stiff.

• Step5

  Gently fold the chocolate honey mixture into the whipped egg whites. Add the brown butter and fold.

• Step6

  Sift 60 grams (2 oz) of almond flour and 60 grams (2 oz) of flour over the batter, and fold until combined.

• Step7

  Use two spoons, or fill a pastry bag with the batter and pipe into a madeleine pan, filling the molds three quarters ¾ full.

• Step8

  Bake at 170°C (340°F) for 10-12 minutes. Cool slightly in the pans before unmolding.

• Step9

  To assemble the dessert, spread a little chocolate paste on each half shell, place a cashew nut on a shell and top with another half shell. Transfer to a serving plate and enjoy with tea or coffee! Visit our website for a classic madeleine recipe, Daniella Torte, chocolate brownies and more great recipes!