Audrey’s Note

The quatre-quarts is one of the first cakes I ever learned to make, and it’s stayed one of my most-baked ever since. In French, “quatre-quarts” simply means “four quarters”: a reference to the fact that all four ingredients (butter, sugar, eggs, flour) weigh exactly the same. You just weigh your eggs, and match that same weight with the other three. 

It’s the French answer to what English speakers call a pound cake, and it’s a cake you’ll find in nearly every region of France in some form or another – usually sliced thick and served with nothing more than a cup of coffee.

This is the classic, unadorned version: the one I’d hand to someone who’s never made a French cake before. It’s dense but not heavy, richly buttery, with a fine, tender crumb and a deeply golden crust. Eat it plain, dust it with powdered sugar, or use it as the base for something more.

If you’re after a dressed-up version, don’t miss my Breton Pound Cake with Berries and Whipped Cream – same family of cake, made with salted butter and topped with fresh berries and cream.

Bon appétit ! 

What makes this the “classic” version?

There are almost as many versions of quatre-quarts as there are French households that make it. This one sticks to the most traditional, widely-made form: standard unsalted butter (rather than the sea-salted “beurre salé” used in Brittany) and a touch of vanilla extract for warmth. 

This classic recipe is built around 3 eggs, weighing 150g in total. Should your eggs vary in weight, you can adjust the quantities of flour, butter, and sugar accordingly to match the egg weight accurately. Traditionally baked in a loaf pan for optimal results, this cake is a delightful snack on its own but also serves as a versatile base for various toppings.

Children often enjoy it adorned with hazelnut chocolate spread for a delightful after-school treat. It retains its moisture for 2 to 3 days; beyond this, when it becomes slightly drier, it is ideal for transforming into trifles.

Why You’ll Love This Classic French Pound Cake

• Just 4 ingredients, in equal weight — no special shopping list required.
• No baking powder or leavening agents to get wrong.
• A fine, tender crumb with a deeply golden, buttery crust.
• Keeps and freezes beautifully, so it’s ideal for make-ahead baking.
• A blank canvas: eat it plain, dressed up, or toasted.

Ingredients for this Classic French Pound Cake

Note: this recipe is based on 3 large eggs weighing 150g. If your eggs weigh more or less, adjust the other ingredients to match.

• • Eggs. The starting point for the whole recipe: weigh your eggs (out of the shell) first, since every other ingredient is measured to match that weight exactly. As in all my recipes, I offer here gram and cups measurements, but I highly recommend using a scale to weigh your ingredients for this recipe in particular. 
  • Butter. Unsalted, melted and cooled slightly before using. This is the classic, non-Breton version, so we skip the sea-salted butter here in favor of a more neutral, everyday base.
  • Sugar. Granulated sugar is traditional and keeps the crumb tender.
  • Flour. All-purpose flour, sifted, gives the cake its structure without weighing it down.
  • Vanilla extract. Not strictly traditional, but a small addition that rounds out the flavor. 
  • Salt. Just a pinch, to balance the sweetness. 

My Best Tips for a Classic French Pound Cake

Here are a few more tips before you start baking.

• Weigh your ingredients, don’t measure by cups. This cake lives and dies by the equal-weight ratio, so a kitchen scale isn’t optional here.
• Bring everything to room temperature. Cold eggs won’t whip up with as much air, and cold butter won’t emulsify smoothly into the batter.
• Don’t skip the resting time. Like most pound cakes, this one is actually better the next day, once the crumb has had time to settle. Bake it a day ahead if you can.
• Know your doneness cues. A deep golden crust and a clean toothpick from the center are what you’re after. Because the cake is dense, tent it loosely with foil in the last 15 minutes if it’s browning too fast.
• It keeps and freezes beautifully. Wrapped tightly, it’ll keep at room temperature for 4-5 days, and it freezes well for up to 2 months.

A few ways to serve it

Sliced thick with coffee or tea is the classic move, but this cake is a blank canvas: toast a slice and butter it, dust it with powdered sugar, add a spoonful of jam or chocolate hazelnut spread (try my homemade version!), or turn day-old slices into French toast. For a fruit-and-cream version, head to my Breton Pound Cake with Berries and Whipped Cream.

Frequently Asked Questions

What’s the difference between quatre-quarts and American pound cake?

They’re close cousins. Both are traditionally built on a 1:1:1:1 ratio of butter, sugar, eggs and flour. The French name literally means “four quarters,” referring to that equal split. The main differences tend to be technique (quatre-quarts often whips the egg whites separately for a slightly lighter crumb) and flavoring (vanilla, citrus zest, or rum are common in French versions).

Can I use salted butter instead of unsalted?

Yes, salted butter is actually the traditional choice in Brittany, where this cake is especially popular (see my Breton version for that variation). If you use salted butter here, just skip the pinch of added salt.

Why did my pound cake sink in the middle?

This usually means it was slightly underbaked, or the oven door was opened too early while the crumb was still setting. Give it the full bake time and check doneness with a toothpick before removing it — if the top is browning too fast but the center isn’t set, tent it with foil and keep baking rather than pulling it early.

Can I freeze this cake?

Yes. Wrap it tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature, still wrapped, for a few hours before serving.

Can I bake this in a different pan?

A 9×5-inch loaf pan is standard, but a round or square 8-inch cake pan works too — just check for doneness a few minutes earlier, since a wider pan bakes faster than a narrow loaf.

Do I need a stand mixer?

Not necessarily, a hand mixer or even a whisk and some elbow grease will work fine. The one step where a mixer genuinely helps is whipping the egg whites to firm peaks.

If you enjoy classic French baking, you might also love:

• Breton Pound Cake with Berries and Whipped Cream
• Breton Pound Cake with Caramelized Apples
• French Magic Cake (Gâteau Magique)
• Chocolate Vanilla Marble Cake (Gâteau marbré)
• Classic French Pear Cake
• Lemon Poppy Seed French Yogurt Loaf
• Classic French Apple Cake

Classic French Pound Cake (Quatre-Quarts)

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

3 large eggs (150g)
2/3 cup (150g) unsalted butter, melted and cooled
3/4 cup (150g) sugar
1 tsp vanilla extract (optional)
1 1/4 cups (150g) all-purpose flour, sifted
1/2 tsp salt, divided

Instructions

1. Preheat your oven to 350°F (180°C). Butter and flour a 9x5-inch ( 30.5 x 12.5cm) loaf pan (or line with parchment).
2. Separate the egg yolks from the whites
3.  In a large bowl, whisk the egg yolks and sugar together until pale and slightly thickened, about 2 minutes.
4. Whisk in the cooled melted butter and vanilla extract, if using.
5. Switch to a spatula and gently fold in the flour and 1/4 teaspoon salt, mixing just until just incorporated. 
6. In a separate, clean bowl, whisk the egg whites with a 1/4 teaspoon salt, until firm peaks form.
7. Fold a spoonful of the whipped whites into the batter to loosen it, then gently fold in the rest in two additions, being careful not to deflate them.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 45-55 minutes, until deeply golden and a toothpick inserted in the center comes out clean. Tent with foil if it browns too quickly.
10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes...

This recipe is based on 3 large eggs weighing 150g. If your eggs weigh more or less, adjust the other ingredients to match.

The post Classic French Pound Cake (Quatre-Quarts) appeared first on Pardon Your French.

Unlike classic blueberry cakes, this one has a light, moist crumb (thanks to whipped egg whites), a crackly sugar crust, and the charm of an old-world recipe passed down through generations.

A slice of the Pyrenees in your kitchen

If you’ve been around this blog for a while, you already know how much I love rustic, regional French desserts. These lesser-known recipes are often simple, cozy, and full of character—made with everyday ingredients and rooted in local tradition.

Today’s recipe is just that: a comforting blueberry cake from the Pyrenees mountains, where wild blueberries grow in abundance each summer, and food is all about warmth and simplicity. This one is called Tourte aux Myrtilles, and it’s as charming as it sounds.

Whether you’re curious about the name or just here for a new take on blueberry cake, this rustic French dessert brings a taste of the French mountains to your table. It’s light, moist, and deeply satisfying—perfect with coffee or tea, and even better the next day.

If you love old-world baking with a European soul, this one’s for you. Enjoy! 

What Is Tourte aux Myrtilles?

Tourte aux Myrtilles is a lesser-known French cake from the Pyrenees mountains, in the southwest of France. This cake is a summer staple—served at inns, mountain cabins and family tables during blueberry season. Tourte aux Myrtilles literally means “blueberry cake,” but it’s much more than that.

It’s:

• Light but rich (thanks to whipped egg whites and a bit of rum)
• Not overly sweet, allowing the blueberries to shine
• Topped with pearl sugar, for that classic French crunchy top

A Traditional Tourte Aux Myrtilles is usually baked in a scalloped brioche pan in France. These pans are hard to find in the US/Canada so I adapted the recipe to be made in a classic Bundt Pan. The result is just as authentic: light, airy and with a delicious sugar crust on top.

This is the kind of cake that feels rustic and refined at the same time—the perfect summer dessert.

Ingredients for a French-Style Blueberry Bundt Cake

This cake is easy to make, and most ingredients are pantry staples. Here’s what you need to make it:

1. Sugar: we’re using ¾ cup (150g) for this cake recipe. I lowered the amount of sugar found in most Tourte Aux Myrtilles recipes I saw online and in books, and I think this is definitely sweet enough.
2. Eggs: you’ll need three large eggs for this recipe. The three egg yolks bring moisture while the three eggs whites, whipped separately, create an airy, sponge-like texture. 
3. Vanilla extract: a hint of vanilla extract brings depth of flavor.
4. Butter: the butter creates a rich, flavorful cake crumb. It is to be soft when added to the batter, so take the butter out of your fridge at least 2 hours before starting.
5. Milk: the milk helps creates a moist, bouncy cake texture. Choose whole milk or 2% mf – avoid skim or lactose free milk.
6. Flour: all-purpose flour is the way to go for this cake. I don’t recommend any other flours and have only tested this recipe as is.
7. Baking staples: you’ll need salt, baking soda and baking powder.
8. Rum : we’re using ¼ cup (60ml) of dark rum here. This provides the cake such a distinctive flavor.
9. Fresh blueberries: this cake recipe includes 200g of fresh blueberries, which burst in every bite.
10. Sugar: just before baking, the cake gets topped with both white sugar and pearl sugar. This is what creates its signature crunchy, sugary top.

How to Make Rustic French Blueberry Cake

This cake comes together in a few easy steps. Here is an overview. You can then head to the recipe card at the bottom of the article for the full ingredient list and instructions.

1. Whisk the wet ingredients first. In a large mixing bowl, whisk together the sugar, egg yolks, and vanilla. You then mix in the softened butter, followed by the milk.
2. Combine dry ingredients. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. You then add the dry mix to the wet ingredients, stirring just until combined. You finally fold in the rum and blueberries.
3. Whip egg whites. In a clean bowl, whip the egg whites to firm peaks and gently fold them into the batter.
4. Pour and bake. Pour the batter into a greased bundt pan. Scatter the remaining blueberries on top and sprinkle with white sugar and pearl sugar. Bake for about 1 hour and 10 minutes.

FAQs about this French Blueberry Cake

Can I use frozen blueberries?

Yes! Just make sure they are well thawed and drained. When using thawed blueberries, I also like to toss them in a little flour beforehand to prevent them from sinking to the bottom of the cake.

What’s the difference between this and a regular blueberry cake?

This one is lighter, less sweet, and uniquely French—with whipped egg whites, a touch of rum, and pearl sugar on top.

What if I don’t have rum?

You can substitute with cognac. As an alcohol-free option, you substitute with milk – so you’ll use just a little more than  1/2 cup (140ml) of milk total. The flavor will be different (and less robust) but still delicious.

Can I bake this in a loaf or round pan?

Yes. A bundt pan is best for visual appeal, but a 9-inch round cake pan works just as well. Adjust baking time slightly – you may need about 10 more minutes.

Love rustic French Desserts? Try these next:

• Alsatian Blueberry Tart 
• French Plum Tart
• Classic Cherry Clafoutis 
• Walnut Coffee Cake from Grenoble
• French-style Cherry Cake
• Apricot Frangipane Tart
• Gâteau Basque (Basque Cake with pastry cream)
• Apple Breton Pound Cake (Quatre-Quarts aux Pommes)
• Plum Moelleux Cake

Blueberry Bundt Cake (Tourte aux Myrtilles)

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 1 Hour 10 Minutes 1 Hour 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.1/5

( 9 voted )

Ingredients

¾ cup (150g) white sugar
3 large eggs at room temperature, yolks and whites separated
1 tsp vanilla extract
1/3 cup (75g) butter, at room temperature
1/3 cup (80ml) milk (whole or 2% mf), at room temperature
2 cups (250g) all-purpose flour
¼ tsp salt
½ tsp baking soda
½ tsp baking powder
¼ cup (60ml) dark rum
1⅓ cups (7oz/200g) fresh blueberries
1 tbsp (12,5g) white sugar
¼ cup pearl sugar

Instructions

• In a large mixing bowl, combine the sugar, egg yolks and vanilla extract. Whisk until lighter in color and fluffy. Add the soft butter (room temperature) and whisk. Add the milk and whisk. The texture is lumpy, this is normal.
• In a separate bowl, sift together the flour, baking soda, baking powder and salt. Whisk in the dry ingredients to the wet, stop whisking when just incorporated. Switch to a spatula and fold in the rum. Finally, gently fold in the blueberries (keep a few for topping).
• In a clean bowl, whip the egg whites to firm peaks. Gently fold them into the batter, in four separate additions, to keep the mixture light and airy as much as possible.
• Preheat your oven to 160°C (325°F) with a rack in the middle. Grease and flour a bundt pan. Pour the batter in and top with the remaining blueberries. Sprinkle evenly with white sugar and the pearl sugar (this creates the crunchy top).  
• Bake the cake for 1h10, or until golden on top and a knife inserted in the middle comes out clean.
• Transfer to a cooling rack and cool for 15 minutes before unmoulding and transferring onto a plate.

The post Blueberry Bundt Cake (Tourte aux Myrtilles) appeared first on Pardon Your French.

What is a French Magic Cake (Gâteau Magique)?

I have always loved the magic of baking. There’s something incredible about mixing simple ingredients and, with the help of heat, transforming them into something entirely new—different tastes, textures, and colors. It’s pure science, yet every time a cake comes out of my oven, it still feels like a little bit of magic. And this Magic Cake proves just that.

Known as Gâteau Magique in French, this delightful cake is made from a single batter that—like magic—separates into three distinct layers as it bakes: a dense flan base, a creamy custard center, and a light sponge cake top. See? Magic. This definitely reminds me of the Antillean coconut flan that also separates magically.

Gâteau Magique originates from the Charentes region, in the southwest of France. Its roots trace back to a rustic dessert called Millasson (or sometimes Millas), traditionally made with millet flour. Unlike other regional French flans, Millasson stood out for its use of whipped egg whites folded in at the end—creating two distinct layers: a firm flan base and a delicate sponge top.

Over time, the recipe evolved. As it was adapted to use all-purpose wheat flour, a luscious custard layer emerged between the flan and sponge. Thus, the modern Gâteau Magique was born. Today, it’s a beloved treat across France and a must-know recipe for any fan of French baking.

How are the 3 layers created?

During its baking, the batter of a Magic Cake separates into 3 layers with different textures: a thick, flan-like base, a creamy center and a sponge cake layer on top. These distinct three layers form naturally thanks to a gentle, low-and-slow bake—no fancy ingredients or complicated techniques required.

While most cakes bake at 350°F (180°C), this one bakes at 160°C (320°F). The lower oven temperature slows down the setting of the cake’s structure, allowing the batter to gradually warm. As it bakes, the starch sinks to create a dense base, while the airy egg white bubbles rise to form a light, fluffy top. Sandwiched in-between is a smooth, custard-like middle layer.

Ingredients needed

An ultra-easy cake to make, the magic cake is quick to prepare (in 15–20 minutes), then it bakes for 55 minutes at 160°C (320°F) and is enjoyed after chilling in the fridge. Here are the ingredients you need for this recipe.

• Eggs. You need 4 large eggs for this cake, with egg yolks and whites separated. Make sure they are at room temperature: it’s always easier and faster to whip room-temperature egg whites.
• Sugar. White sugar is the way to go. Don’t lower the sugar quantity – you need it for structure to create the cake layer on top.
• Lemon zest. It adds a nice bright flavor to the cake.
• Butter. Salted or unsalted butter both work. The butter needs to be melted and cooled when you whisk it in the batter. Plan ahead: melt the butter 15 minutes before, and let it cool on your counter while you gather your ingredients.
• Milk. You can use either 2% or whole milk here. Avoid using skim or lactose-free milk.
• Orange blossom water. This flavors the cake subtly. If you aren’t a fan of orange blossom, just use 1 tablespoon of water instead.
• Vanilla extract. It complements the citrusy flavors beautifully!
• Flour. All-purpose flour is the way to go.

Bakings tips for a perfect Magic Cake

Magic cake is more forgiving than it seems, I assure you! Here are a few key instructions to help you achieve those beautifully distinct layers.

• Choose the right pan
  A round baking pan, ideally spring-form, between 8-in (20.3cm) and 9-in (22.9cm) in diameter, works best. This size helps create clearly defined layers when sliced. I also like to line my pan with parchment paper: this makes it easier to remove this delicate cake from the pan.
• Add the milk gradually
  To avoid a lumpy batter, add the milk a splash at a time. Mix well between each addition. Once about half is incorporated smoothly, you can safely pour in the rest.
• Whip egg whites to a firm peak
  Whip the egg whites until firm peaks form. It’s important that no yolk gets into the whites, or they won’t whip correctly.
• Be gentle with the egg whites
  The whipped egg whites should be folded in at the very end, and only lightly. When folding the egg whites into the batter, don’t overmix. Let some large lumps of foam float on the surface, which forms the spongy top layer during baking.
• Bake slowly and evenly
  For the magic to happen, the cake needs slow and gentle baking. A conventional oven (without a fan) is best to avoid baking too quickly. If using a fan-forced oven, reduce the temperature by about 18°F (or 10°C).
• Know when it’s done
  The cake is ready when the center is still slightly wobbly—like a soft custard—when you gently jiggle the pan. In my oven, the cake bakes in 55 minutes, but every oven is different. So, I recommend setting your timer for 50 minutes, and then keeping an eye on the cake.
• Cool completely before serving
  Let the cake cool at room temperature for at least an hour, then refrigerate it for another four hours before slicing. This allows the custard to set fully and results in cleaner slices. It tastes best when thoroughly chilled, and even better if made a day in advance so the flavors can deepen.

Frequently Asked Questions

How long does a Magic Cake keep?

Magic Cake keeps well in the fridge for up to 3 days. I don’t recommend freezing it as this would alter the texture too much.

I hope you’ll enjoy this French Magic Cake (Gâteau Magique) as much as I do! And if you have any questions, please leave a comment. 

More French Cake recipes to try: 

• Classic French Apple Cake 
• Gâteau Basque (Basque Cake filled with pastry cream)
• French Chocolate Moelleux Cake 
• French-Style Fruit Cake (Cake Aux Fruits Confits)
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chestnut Cream Cake (Gâteau Ardéchois)
• French Walnut Coffee Cake (Gâteau Grenoblois)
• Apple Breton Pound Cake (Quatre-Quarts aux Pommes)
• Plum Moelleux Cake

French Magic Cake (Gâteau Magique)

Print Recipe

Serves: 8 Prep Time: 20 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 28 voted )

Ingredients

4 large eggs, at room temperature, yolks and whites divided
1 cup + 2 tbsp (225g) white sugar
½ tsp freshly grated lemon zest
1/2 cup (125g) butter, melted and cooled
2 cups (500 ml) milk (2% or whole), at room temperature
1 tbsp (15ml) orange blossom water (or just water)
1 tsp vanilla extract
1 cup (125g) all-purpose flour

Instructions

1. Pre-heat your oven to 320°F (160°C) with a rack in the middle. Line an 8-in (20.3cm) to 9-in (22.9cm) circular springform pan with parchment paper.
2. Separate the egg whites and egg yolks, in two different large mixing bowls.
3. In a small bowl, combine the sugar with the lemon zest and rub with your fingers so the zest releases moisture and the sugar becomes slightly moist.
4. Add the sugar to the egg yolk and whisk until pale and foamy. Slowly whisk in the melted butter, orange blossom extract (or water) and vanilla extract.
5. Sprinkle the flour on top of the batter, and whisk until just incorporated. Finally, slowly add the milk and whisk until you get a thin pancake-like batter.
6. In the separate bowl, beat the egg whites until you reach a firm peak. With a spatula, fold about ¼ or less of the egg whites into the batter. Fold gently and stop mixing when almost all incorporated, but not quite yet. Add another ¼ of the egg whites and continue folding all the whites in until all the egg whites are in the batter, but you still want visible chunks of egg whites floating atop.
7. Pour the batter into the prepared pan. Bake for 55 minutes to 1 hour. Transfer onto a cooling rack. Let cool completely before transferring into the fridge for at least 4 hours.
8. Take out of fridge, remove from pan and unpeel parchment paper. Cut clean slices to expose the 3 layers and serve.

The post French Magic Cake (Gâteau Magique) appeared first on Pardon Your French.

What is a Marble Cake, or “gâteau marbré”?

A Marble cake, or a Gâteau Marbré as we say in French, is a popular cake characterized by its marble appearance, that we achieve by swirling together two different batters.

Mixing a chocolate batter with a vanilla-flavored batter is by far the most traditional take, and the one I am sharing here with you today. In taste, a marble cake is tender and buttery, with hints of both vanilla and chocolate from the two batters.

Growing up in France, most kids (myself included) would often snack on hefty slices of “Savane“, an iconic French store brand chocolate-vanilla Marble Cake. Seeing a loaf of “Savane” sitting on the kitchen table after school was simply the best! Now as an adult, I still love a hefty slice of marble cake in the afternoon, and love to recreate this recipe at home. 

It’s a great recipe to have in your baking repertoire, as it is both delicious and classically suitable for any occasion – be it a child’s “goûter” (after-school snack) or a fancier tea time gathering.

Why you’ll love this recipe

If you love nostalgic, comforting and easy cake recipes, you’ll love this one!

This is the recipe I make over and over again, whenever I yearn for a taste from my childhood. I’ve had this recipe for years in my repertoire, and never really needed to change it as I think it’s simply perfect as is.

Although this marble cake recipe has been on the blog since 2018, it is still going strong, with a plethora great recent reviews!

This recipe yields a buttery, moist marble cake, with eye-catching swirls. It remains moist for several days, making it a great snack cake to leave on the counter.

Ingredients you’ll need to make this Marble Cake

This recipe is made with simple and affordable ingredients and simple techniques. Here is an overview of your need.

• Butter. Unsalted butter is best. The butter also needs to be at room temperature when you use it, so make sure you take it out of the fridge at least 1 hour beforehand.
• Sugar. White sugar is best.
• Eggs. We need exactly 165g of eggs for this recipe, which is about 3 eggs. See my notes in the FAQs below for how to get exactly 165g of egg. Make sure you use eggs that are at room temperature.
• Flour. All-purpose flour is the way to go for a traditional French “gâteau marbré”.
• Milk. Use 2% mf or whole milk for best results.
• Vanilla extract. A splash of vanilla extract is used to flavor the vanilla half of the batter.
• Cocoa powder. This is used to flavor the other half of the batter. Use unsweetened cocoa powder, ideally labelled as “premium”.

Frequently Asked Questions

My 3 eggs weigh more than 165gr, what do I do?

The French are sticklers for measurements, and for good reason – it helps massively with consistency. If your eggs weigh more than 165gr, beat them in the bowl and remove the excess with a spoon. Remember, when you measure, your chances of success increase greatly!

Which brand of cocoa powder do you recommend?

This one is completely up to you! Every country I’ve lived in has different brands available to them. There doesn’t seem to be brands that “cross borders” too often. Not only that, every cocoa powder gives a different taste profile – some more chocolatey or fruity than others. It all depends on what you like. I love to google brand reviews when I’m at the store to see what others say about a product that I’m not familiar with.

Ghirardelli, Van Hooten and Fry’s cocoa powder are brands I used often when living in North America. Make sure you use unsweetened cocoa powder, or the cake will end up too sweet.

Can I reduce the amount of sugar in the cake?

I’ll start by saying “no”, but ultimately let you decide. Sugar does a lot more than just sweeten a cake, it does many things like aerate the batter (during the creaming process), it reduces the formation of gluten (making for a more tender cake), and also helps keep the cake moister, longer.

All that being said, if you want to try reducing the sugar, feel free! But, be aware that it will have an effect on the taste and texture of the cake, depending on how much reduction has been done. In general, reducing by a maximum of a third of the sugar is recommended.

How to store leftovers

• At room temperature: After making this cake – if you have any leftovers – you can cover it with plastic film and keep it on the counter for up to 5 days.
• Freeze : You can also freeze the cake. Make sure it is cooled to room temperature, wrap it very well with plastic film and freeze for up to 2 months. For thawing, simply leave it on your countertop for several hours.

Audrey’s tips

• Make sure all your ingredients are at room temperature, especially the butter and eggs. This helps create a tender, moist texture.
• This is a simple recipe, but you need to be very precise with weighing your ingredients. As with many French baking recipes, I strongly recommend using a scale (we the French measure everything in grams). This is especially important for the eggs – you need 165g exactly.
• I recommend you sift the cocoa powder when you add it into your batter, to prevent any lumps from getting in. Cocoa lumps are difficult to break apart in a batter.
• We traditionally bake a Marble cake in a loaf tin in France. I think this is the best shape to showcase the marbled swirls.

I hope you’ll love this Chocolate Vanilla Marble Cake as much as I do! If you have any questions, please leave a comment. 

More cake recipes to try: 

• Lemon Poppy Seed Yogurt Loaf
• Orange Yogurt Cake
• Olive Oil Dark Chocolate Cake 
• Classic French Apple Cake
• Classic French Pear Cake
• Walnut Coffee Cake (Gâteau Grenoblois)
• Chestnut Cream Cake (Gâteau Ardéchois) 
• French-style Fruit Cake
• Olive Oil Lemon Cake

Chocolate Vanilla Marble Cake

Print Recipe

Serves: 8-10 people Prep Time: 20 Minutes Cooking Time: 50 minutes 50 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 120 voted )

Ingredients

2/3 cup (150g) unsalted butter, at room temperature
1 cup (200g) sugar
165g eggs (3 eggs)*
2 cups (235g) all purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
¼ cups (60g) milk (2% m.f or whole)
2 tsp (8.5ml) vanilla extract
3 tsbp (22g) unsweetened cocoa powder + 1 tbsp (15ml) milk
*Whisk the eggs together in a small bowl and weight them. Adjust if needed: remove some of the egg mixture to get 165g exactly.

Instructions

Preheat oven to 390°F (200°C). Grease a 9x5-inch loaf pan with butter and dust with flour.

Step 1 - Using a spatula or a whisk, cream butter and sugar together until light and fluffy. Add in the eggs and mix until well incorporated.

Step 2 - In a separate bowl, sift together the flour, baking powder, baking soda and salt. Combine with the wet ingredients, and mix until just incorporated. Add in the 60g of milk, and mix until just incorporated.

Step 3 - Divide the batter in two separate bowls. In the first bowl, stir in the vanilla extract. In the second bowl, stir in the cocoa powder with one tablespoon of milk.

Step 4 - Using a large spoon, dollop about 1/3 of a cup of the vanilla batter into the prepared pan and spread it evenly along the bottom. Using another large spoon, dollop the same amount of chocolate batter in the middle, and spread it out (pushing it down slightly in the middle and leaving some of the vanilla cake mix visible all around the edges).

Repeat with a layer of vanilla cake mix, and then a layer of chocolate cake mix (always pushing the batter slightly in the middle, and leaving some of the batter underneath visible around the edges – to create that wavy marbled pattern when sliced). Repeat, alternating the layers, until all the batter is used. To create marbling, run a sharp knife through the batter, vertically along the length of your loaf pan, forming a "S". 

Step 5 - Bake for 10 minutes. Lower the heat to 350°F (180°C) and bake for 40 minutes, until a cake tester comes out clean.

Transfer to a cooling rack, and let cool at least 15 minutes before removing from the pan and slicing.

This article was posted on September 26, 2018 and updated on March 6, 2024, with new photos. 

The post Chocolate Vanilla Marble Cake (Gâteau marbré) appeared first on Pardon Your French.

The tradition of the Epiphany in France

In France, we celebrate the Epiphany, known as “La Fête des Rois” on January 6th, although the festivities often extend throughout the month. The Epiphany is originally a religious celebration commemorating the visit of the Three Wise Men to baby Jesus, in Bethlehem – but is a widely popular celebration in the country.

The most popular tradition associated with the Epiphany in France, is the King’s Cake. As soon as January clocks in, the specialty can be found in virtually every French bakery. A small figurine called a fève (originally a dried bean, although now a small porcelain or plastic figure is the choice) is hidden inside the cake. The person who finds the fève in their slice is the king or queen for the day and often gets to wear a paper crown.

The cutting of the King’s Cake is a festive moment too: the ritual calls for the youngest person in the room to sit under the table and calls out guests’ names, who are then given their slices. No cheating allowed!

This is an undeniably joyful and social occasion and people may organize King’s Cake events in schools, workplaces and city halls also. 

Fèves sold at a local brocante last Summer.

About the “Fèves”

As playful as this might sound, these little “fèves” are, for some French, highly collectible gems. You will see them in most brocantes and stores in France. They come in many shapes (from religious icons, celebrities to cartoon characters) and prices (some porcelain vintage fèves can be pretty pricey.) Indeed, it has become common for bakeries to come up with their own line of figurines each year.

A puff-pastry Galette in the North, a crown-shaped Brioche in the South.

There are two kinds of “galette” to celebrate the Epiphany in France. The first one, known as a “Galette” includes a creamy frangipane filling spread between two puff pastry layers. The Northern part of France widely enjoys this version, including Paris – making it unquestionably the most popular version in France.

The second version, a “Brioche des Rois” is a sweet brioche dough decorated with pearl sugar, candied fruits and shaped like a crown, symbolizing the kingship of the Magi. The South of France predominantly enjoys this version, and can be found under different names: “Brioche des Rois” in Provence, “Reiaume” in Montpellier, “Corona Bordalesa” in Bordeaux, or “Coque des Rois” in Moissac.

Ingredients you’ll need for this King’s Brioche

Despite all its different names, the King’s Brioche always features a tender crumb and is easily recognizable with its crown-shape and candied fruit topping. Although it is not commonly found in North America, you can easily recreate your own version at home.

Here is the list of the ingredients you need to prepare to make this King’s Brioche at home.

1. Active dry yeast and milk. Before incorporating the yeast into the dough mixture, you must re-hydrate it in lukewarm milk. Choose 2%m.f. or whole milk.
2. Sugar. Opt for white sugar.
3. Orange and lemon zest. We flavor the brioche with citrus zests, giving it its signature flavor. Because we are using zests, I prefer organic fruit.
4. Flour. All-purpose flour is best.
5. Eggs. The eggs need to be at room temperature. Take them out of the fridge at least one hour beforehand.
6. Butter. Likewise, the butter needs to be at room temperature when you knead it into the dough. Take it out of the fridge at least two hours beforehand. I prefer unsalted butter.  Like for all brioches or French laminated pastries (like croissants), the quality of the butter you use will make a big difference. If you can, opt for a French-quality butter churned to a higher fat content (such as President’s).
7. An egg yolk and one tablespoon of milk. Whisked together with a fork for brushing the brioche top and give it a golden shine.
8. Pearl sugar. Pearl sugar, also known as nib sugar or hail sugar, is a type of sugar that we commonly use as a topping when baking goods in France. It consists of small, round grains of sugar which do not melt and retain their shape during baking. It adds a delightful sweet crunch to the brioche. Pearl sugar is available is stores (ie. Walmart), bulk stores or online.
9. Orange Marmalade. Once baked, the brioche gets brushed with orange marmalade, giving it a shine as well as adding citrus flavor. This also helps the candied fruits stick more securely to the brioche.
10. Orange peels and candied cherries. Lastly, the baked brioche is decorated with colorful candied fruits to recreate the look of a king’s crown. Orange peels and candied cherries are traditionally used, but you can opt for other fruits if you would like such as lemon peels, candied apricots or candied kiwis.

Frequently Asked Questions

What is the best flour for brioche?

Use all purpose flour. For this recipe, avoid using whole-wheat, harder flours or even a gluten-free alternative flour, as the brioche won’t likely rise as much.

Why is the brioche dough not rising?

There can be many reasons but the two most likely ones are 1. the yeast you are using is dead, or you hydrated it in hot milk causing it to die; 2. You let your dough proof (meaning, rise) in a place that is either too hot, cold or humid. Make sure you let the dough rise in a draft-free environment and at room temperature. The ideal room temperature for doughs to rise is between 80°F – 90°F (26.5°C – 32.2°C).

How to store this King’s Brioche?

You can store the brioche in airtight container at room temperature for up to 5 days. Brioche generally tend to dry up after 3 days, but the orange marmalade brush atop this one helps keep it moister longer.

You can freeze the brioche after baking and after it is completely cool – but without the orange marmalade and candied fruits on top.

Audrey’s tips:

• The making of this brioche requires two resting periods to allow the dough to grow, which totals to 4 hours. So plan ahead if you would like to serve it by tea time.
• While the kneading of the dough is easier in a stand mixer, this recipe is absolutely doable by hand too, with some elbow grease !
• When hydrating the yeast in lukewarm milk, it is very important the milk temperature isn’t over 30C or this will kill the yeast.
• If you don’t have a French trinket, you can use an almond instead.

I hope you’ll love this King’s Brioche (Brioche des Rois) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More regional French baked goods you may like: 

• Gateau Basque (Basque Cake with pastry cream)
• Normandy Apple Tarte (Tarte Normande)
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chestnut Cream Cake (Gâteau Ardéchois)
• French Walnut Coffee Cake (Gâteau Grenoblois)
• Alsatian Blueberry Tart (Tarte aux Myrtilles Alsacienne)

King's Brioche

Print Recipe

Serves: 8-10 Prep Time: 30 minutes + 2/3 hours Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 11 voted )

Ingredients

2/3 cup (150ml) milk, whole or 2%
2 ¼ tsp(8g) active dry yeast
1/2 cup (100ml) sugar
zest of 1/2 orange
zest of 1/2 lemon
2 1/2 cups (312g)all purpose flour
1/4 tsp salt
1/3 cup (75g) unsalted butter, diced and at room temperature
2 large eggs, at room temperature
1 tsp vanilla extract
1 egg + 1 tbsp (15ml) milk, for the egg wash
¼ cup (80g) orange marmalade
3 tbsp pearl sugar (or crushed sugar cubes)
About 20 candied orange peel sticks
12 candied cherries

Instructions

Step 1 - Warm up the milk to a warm temperature (not hot!) in a sauce pan or in the microwave. Stir in the yeast and set aside for 10 minutes. Your yeast should foam.

Step 2 - In a large mixing bowl, combine the sugar, lemon zest and orange zest, and rub with your fingers so the zest releases moisture and the sugar becomes moist and lumpy. Whisk in the flour and salt.

Step 3 - Dig a well in the middle and add the eggs and the milk with yeast. Stir until all the flour is incorporated and you get a very sticky mixture. Add the cubed butter and knead for 10 minutes until all the butter is well incorporated.

Step 4 - Transfer the dough to a large, greased bowl. Cover with a cloth and set aside in a draft-free environment for 2-3 hours, until the dough has doubled in size.

Line a large baking sheet with parchment paper.

Step 5 - When the dough has doubled in size, punch it in the middle to deflate it. Transfer the dough onto a floured working surface and shape into a ball. Transfer the dough ball onto the parchment paper-lined baking sheet. Poke a whole in the middle of the ball with your index finger, and enlarge the hole to form a crown. Do not hesitate to form a large hole (about 4 inches in width) in the middle as its size will decrease when the crown bakes.

Step 6 - If you have a trinket, stick in somewhere underneath the crown.

Cover the crown with a cloth and let rise for 1 more hour.

Pre-heat your oven to 350°F (180°C).

Step 7 - After the one-hour mark, whisk the egg yolk with the milk and brush it all over the crown. Sprinkle evenly with pearl sugar.

Bake the brioche for 30 minutes until it looks puffy and golden.

Step 8 - Take out of the oven and immediately brush marmalade over top to give it a nice shine. When the brioche has completely cooled down, decorate it with citrus peels and candied cherries.

 

The post King’s Brioche (La Brioche des Rois) appeared first on Pardon Your French.

Although locals tradtionally serve this cake to accompany coffee or tea, its elegant crosshatch pattern on the top gives it a rustic charm and makes this cake plenty elegant for special occasions, or as a centerpiece for dessert.

What is a Gâteau Basque (Basque Cake with pastry cream)?

Gâteau Basque is a culinary fixture from the Basque region, straddling between the southern French and northern Spanish border. The region is known as a food mecca for French people, and its rich culinary repertoire is held in high esteem like other “foodie” regions like Provence, Burgundy, or Brittany.

Amongst the most popular recipes from Basque Country, you can find the “Poulet Basquaise” and the “Piperade” – both recipes you can find in my cookbook – and of course, the Gâteau Basque.

Known as “etxeko bixkotxa” in Basque, the Gâteau was invented in the mid-19th century by Marianne Hirigoyen, a baker from Cambo-Les-Bains who started to sell the cake at local markets. Gâteau Basque’s fame would continue to grow and was adopted all around France. 

If you ever plan on visiting Basque country, the Gâteau Basque festival continues to be run every year in Cambo-les-Bains. There is also a charming little museum dedicated to the cake in the neighboring town of Sare.

Gâteau Basque has 2 components: a crust and a filling. Two traditional versions exist of the Basque cake – one filled with preserved cherries, usually bearing the “lauburu” (Basque cross) and the second one filled with “crème patissière” (French pastry cream) bearing a crosshatched pattern.

Having tasted both versions many times, I can say they are equally delicious – although the latter version with pastry cream is a bit richer and fancier, better suited for big occasions.

We construct this recipe from two layers of buttery crust filled with a vanilla pastry cream. The crust for a Gâteau Basque is half-way between a cookie and a pie crust: less sweet than a cookie but sweeter than your average pie crust. It is buttery and crisp on the outside and slightly chewy in the middle.

Ingredients you’ll need for a Gâteau Basque (Basque Cake)

Like most Basque cooking, this recipe is based on simple ingredients and simple techniques, although it does require a few more extra steps than your average cake. Perhaps more importantly, the quality and freshness of the ingredients you choose will make a big difference.

For the crust:

1. Sugar. White sugar works best.
2.Flour. All purpose flour works best here.
4.Butter and Salt. Make sure you use unsalted, high-quality butter. Adding the salt separately ensures you don’t oversalt your crust. The butter should be at room temperature, meaning it should be slightly softened.
5.Eggs and egg yolks. Use fresh, organic eggs if possible. We need 2 whole eggs and 2 egg yolks. Egg yolks add richness and make for a tender crust.

For the pastry cream:

1.Milk. Whole milk, rather than 2% or skim will provide a creamier texture for the vanilla custard.
2.Sugar. White sugar works best.
3.Flour. Like with most rustic creams and custards, we thicken this one with flour rather than cornstarch.
4. Eggs. Use room temperature eggs.
5.Vanilla extract and rum. We finish the smooth pastry cream with a splash of rum, to add depth of flavor. You can opt for dark or light rum.

6.Egg yolk and milk. At the end, mix egg yolk with a splash of milk to create the egg wash that gives this cake its lovely golden top.

Frequently Asked Questions

How do you store a Gâteau Basque ?

Once completely cooled, you can cover the Basque Cake with a plastic film and refrigerate it for up to 4 days.

I don’t recommend freezing this cake. When pastry cream thaws, it weeps and create excess moisture, making the crust soggy.

My pastry cream curdled or feels grainy. What went wrong?

This typically occurs if you cook your pastry cream at too high of a heat. When the heat is too high, even if you whisk continuously, you run the risk of the eggs cooking too quickly and forming little lumps or grains. Unfortunately, this can’t be fixed, and you need to start again – at a lower heat.

How do you enjoy a Gâteau Basque?

A Basque Cake is best enjoyed the day it is made, although you can keep it for up to 4 days. Enjoy it cut in hefty slices with a cup of tea or coffee – just like they do in Basque Country.

I personally think it also make a great dessert for special occasions, as it’s so rich, delicious, and unique looking.

Audrey’s tips:

• You need a large 10-inch tart pan for this cake recipe. Ideally choose one with a removable bottom so the Gâteau is easier to remove once baked.
• Plan ahead: the cake needs to cool completely for several hours before serving. If you don’t wait long enough, the pastry cream won’t be set enough when you slice the cake.
• Be careful not to overwork the dough when rolling it out to keep it tender and crumbly.
• Make sure to chill the pastry dough before rolling it out. This helps with its texture and ease of handling.
• Let your vanilla custard cool down to room temperature before you pour it over the bottom crust, or it will make your butter sweat, and the crust won’t be as crisp.
• Once you master this classic version, you can experiment with different fillings, such as black cherry jam.

I hope you’ll love this Gâteau Basque (Basque Cake with pastry cream) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French cake recipes to try:

• Queen of Sheba Chocolate Cake (Reine de Saba)
• Lemon Olive Oil Cake
• Classic French Apple Cake 
• Chestnut Cream Cake (Gateau Ardechois)
• French Walnut Coffee Cake (Gateau Grenoblois)
• Classic French Spiced Bread (Pain d’Epices)
• Dark Chocolate Olive Oil Cake
• French-style Fruit Cake (Cake aux  Fruits Confits)

Gâteau Basque (Basque Cake with pastry cream)

Print Recipe

Serves: 8-10 Prep Time: 50 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the crust:
1 cup (200g) white sugar
4 cups (500g) all-purpose flour
¼ tsp salt
1 cup + 1 tbsp (250g) unsalted butter, at room temperature
2 large eggs, at room temperature
2 large egg yolks, at room temperature

For the pastry cream:
4 cups (1L) whole milk
1/2 cup (100g) sugar
1 tsp vanilla extract
2/3 cup (80g) all-purpose flour
2 large eggs, at room temperature
1 tbsp (15g) rum, white or dark

For the topping:
1 egg yolk
1 tbsp (15ml) milk

Instructions

Step 1 - Prepare the crust. In a large mixing bowl, whisk together the sugar, flour, and salt. Add the softened butter, the eggs and egg yolks and start mixing with a large wooden spoon or by hand. Mix until you have a round ball of dough. Divide the dough into 2 equal parts, wrap in plastic film and chill for at least 30 minutes. Meanwhile, prepare the pastry cream.

Step 2 - Prepare the pastry cream. Warm up the milk in a large saucepan over medium heat. In a separate bowl, whisk together the vanilla, sugar, all-purpose flour, and eggs. While continuously whisking, slowly pour the warm milk into the egg mixture. Whisk until homogenous and transfer back into the saucepan, over medium heat. Whisk steadily for several minutes until the mixture thickens to a thin custard consistency. Remove from heat and whisk in the rum.

Pre-heat your oven at 350F (180C) with a rack in the middle.

Step 3 - Assemble the cake. Butter and flour a 10-inch tart pan. Roll-out the first piece of dough to 3-4 mm thickness, onto a piece of parchment paper. Flip the rolled dough onto the tart pan and unpeel the parchment paper on top. Don’t worry about the edges that hang over the dish.

Step 4 - Pour the pastry cream into the pan and spread it out. Roll-out the second piece of dough onto a piece of parchment paper, flip it over top of the pastry cream and unpeel the parchment paper. Press the edges together using your rolling pin to remove the hanging pastry dough. Using your thumb, slightly push the edges inwards (just a few mm) to ensure they don’t stick to the pan.

Step 5 - Whisk together the milk and the egg yolk and brush it over top the cake. With a fork, score a crosshatch pattern on top.

Bake for 45 minutes, or until golden.

Let the cake cool for at least 1 hour before removing from pan and serving.

The post Gâteau Basque (Basque Cake with pastry cream) appeared first on Pardon Your French.

The Queen of Sheba Chocolate Cake (” Reine de Saba” in French) has been made famous in North America by cooking instructor Julia Child. It is said to have been the first French cake she ate when she arrived in France. She loved it so much that she featured it in her first recipe book “Mastering the Art of French Cooking”, calling it a “dark beauty made of chocolate”. 

 “The queen of Sheba is a dark beauty made of chocolate, and almonds, and rum and butter. Let’s go into the kitchen and make the best chocolate cake you’ve ever put in your mouth.” (Julia child)

In keeping with French baking tradition, the Queen of Sheba Chocolate Cake contains no chemical leavening: no baking soda nor baking powder. This dense chocolate cake relies only on subtle leavening from whipped egg whites.

In one of the episodes of her TV show, The French Chef, Julia Child made the Queen of Sheba Chocolate Cake to teach viewers the technique of delicately folding whipped gg whites into the batter with a rubber spatula to obtain a natural, subtle cake leavening.

My baking tips:

I am sharing Julia Child’s original recipe here, only re-written in my own words and with slight tweaks to make it even more approachable. In addition to Julia Child’s original recipe, I also want to share with you a few extra tips to master this recipe.

• For flavoring this chocolate cake, Julia Child suggests either rum or coffee. I tried this recipe multiple times with both, and they are equally delicious!
• Gently melt the chocolate over a bain-marie – meaning over barely simmering water, in a double boiler (or a bain-marie as we call it in French). If heated too rapidly, the chocolate risks to separate or break.
• Use great-quality chocolate. With just a few ingredients in this recipe, the flavor and texture of this cake relies a lot on the quality of your ingredients, and especially that of the chocolate. I recommend splurging a bit for this recipe and buying top-quality chocolate – you won’t regret it. 

• Beat the eggs whites to a stiff peak. Not soft, not firm, but stiff: meaning the peaks will stand straight up when the beaters are lifted upside down.
• Use older eggs. For best results in getting stiff egg whites, choose eggs that aren’t too fresh (3 to 4 days old, at least), and make sure you take them out of the fridge 1 hour before starting, to allow them reach close to room temperature. When beating older egg whites at room temperature, their proteins will have more elasticity. They will stretch and welcome in more air, rather than break if too fresh or too cold.
• Use pristine equipment. When beating the egg whites, make sure you are using a bowl and beater that are perfectly clean. Egg whites tend to refuse to whip if they encounter any residual fat or even if there are tiny traces of egg yolk.
• Let the melted chocolate cool. After melting the chocolate, allow it to cool at least 10 minutes before mixing it into the sugar mixture. It should come to a barely warm temperature, so it incorporates perfectly with the eggs. If too warm, it will “cook” the eggs and form little hard chunks. If too cold, the chocolate could seize up.

• Fold, don’t stir. When folding the egg whites in with the chocolate mixture, use a large rubber spatula and be gentle. The important thing is not to stir, but fold. In small additions, carefully place a portion of the egg whites on top of the chocolate mixture and fold it in by using a flipping motion. Stop when the batter is just uniform – do not overmix. 
• This cake is meant to be slightly under baked so that its center remains underdone. Follow the instructions and bake it for 25 minutes (in a non-convection oven) – no longer. If you bake it just a few minutes too long, it will lose its creaminess at the center that makes this cake so special.
• Let the cake cool completely before spreading the chocolate glaze on top. Allow the glaze to set and harden for about 20-30 minutes before serving.

How to store this Queen of Sheba Chocolate Cake

• Chill it. After making (and enjoying) this cake – if you have any leftovers – you can cover it with plastic film and store it in the fridge for up to 3 days.
• Don’t freeze it. I don’t recommend freezing this cake.

I hope you’ll love this Queen of Sheba Chocolate Cake as much as I do! If you have any questions, please leave a comment. 

More French cake recipes you may like: 

• Lemon Olive Oil Cake
• French Chestnut Cream Cake (Gâteau Ardechois) 
• French Walnut Coffee Cake (Gâteau Grenoblois) 
• Classic French Apple Cake
• Lemon Yogurt Poppy seed Cake
• Classic French Chocolate Moelleux Cake
• Classic French Pear Cake

Queen of Sheba Chocolate Cake

Print Recipe

Serves: 10 Prep Time: 30 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 18 voted )

Ingredients

4 ounces (115g) high quality semi-sweet chocolate
2 tbsp (30ml) rum or strong brewed coffee/espresso
4 ounces (1 stick/115g) unsalted butter, at room temperature
⅔ cup (133g) granulated sugar
3 large eggs, at room temperature, yolks and whites separated
⅔ cup (65g) ground almonds
¼ tsp almond extract
¼ tsp salt
1 tbsp (12g) sugar
½ cup (65g) cake flour

For the buttercream:
2 ounces (60g) high quality semi-sweet chocolate
2 tbsp (30ml) rum or strong brewed coffee/espresso
6 tbsp (85g) unsalted butter, cut into cubes

Sliced almonds, for garnish

Instructions

Pre-heat oven to 350°F (180°C) with a rack in the middle. Grease a 9-inch circular cake pan with butter, sprinkle the sides with flour, line the bottom with a circle of parchment paper and set aside.

Step 1 – In a medium steel bowl, over a bain-marie, melt the chocolate with rum (or coffee). Once melted, set aside to cool for 10-15 minutes. 

Step 2 – In a large mixing bowl, whisk together the sugar with the soft butter until pale and fluffy. Whisk in egg yolks, followed by the melted chocolate, the ground almonds and finally the almond extract.

Step 3 – In a separate large mixing bowl, beat the 3 egg whites and salt to a stiff peak. Add the 1 tablespoon (12g) of sugar gradually while still beating.

Step 4 – With a spatula, fold about ¼ or less of the egg whites into the chocolate mixture. Fold gently and stop mixing when just uniform. Sprinkle in about 1/4 of the flour and fold until just incorporated. In three or four more additions, fold in the rest of the egg whites and flour - alternating between each.

Turn the batter into the prepared cake pan, pushing the batter up to its rim with a rubber spatula. Bake for 25 minutes. Allow cake to cool in the pan for 10 minutes. Run knife around the edge of the pan, and reverse cake on a rack. Flip the cake upright and allow the cake to cool for two hours at room temperature or until it is thoroughly cooled.

Step 5 – Make the chocolate buttercream. In a medium steel bowl, over a bain-marie, melt the chocolate with rum (or coffee). Once the chocolate is completely melted, remove from heat and add the cubed butter. Mix until the butter has completely melted. Let cool for at least 20 minutes, or until the buttercream has thickened to a spreadable consistency.

Using a spatula or offset knife, spread the buttercream icing onto the cake in an even layer. Sprinkle shaved almonds all around the outer rim and press slightly so they stay in place.

Notes...

This recipe was first posted on the blog on October 2, 2017. It was reposted on March 29, 2023 with new photos, step-by-step photos in the recipe and to include baking tips.

The post Queen of Sheba Chocolate Cake (Reine de Saba) appeared first on Pardon Your French.

A Rustic Southern French Cake

Located in Southeastern France, the Ardèche is a department famous for its valleys, trails, lush forests and abundance of chestnuts. Chestnut purée, roasted chestnuts, candied chestnuts, chestnut cream… the local repertoire boasts a variety of chestnut-focused recipes, with this Chestnut Cream Cake being one of the most popular. 

This simple cake recipe involves a basic batter of flour, sugar, eggs and a good amount of butter and chestnut cream, resulting in a cake that tastes rich and flavorful. 

About Chestnut Cream 

The star ingredient of this cake recipe is – you’ve probably guessed it – chestnut cream. Known in French as “crème de marrons”, chestnut cream is the ultimate Winter treat in France, enjoyed by kids and adults alike. It is made from cooked chestnuts, peeled and reduced to a puree to which a syrup is then added to turn it into a sweet paste. We love to enjoy it on toast, waffles, crêpes, or stirred into yogurts. It is also the star ingredient of some classic French desserts, like a fancy Mont Blanc or this Gateau Ardèchois. 

Chestnut cream is sold in tubes or cans in France and can be found in most grocery stores. I recommend the Clement Faugier brand, which is made in Ardèche. For those outside of France who can’t find it that easily, I offer on this blog a recipe for homemade Chestnut Cream. Especially for this cake recipe, I like to make my own chestnut cream ahead of time, as I know exactly the amount of sugar that is in it. I also always prefer fresh, homemade ingredients. 

However, when chestnuts aren’t in season, or for convenience, you can definitely make this cake with store-bought chestnut cream. I guarantee it will taste delicious too!

Cooking Tips and Substitutions

• This Chestnut Cream Cake is traditionally baked in a large circular cake pan. I usually use a 9-inch circular pan, which is perfect. Avoid using a smaller pan (ie. 8-inch circular pan) as this cake is slightly bigger than your average cake. You can also use a large Bundt cake pan here. 
• Use pristine equipment. When beating the egg whites, make sure you are using a bowl and beater that are perfectly clean. Egg whites tend to refuse to whip if they encounter any residual fat or even if there are tiny amounts of egg yolk.
• Fold, don’t stir. When folding the egg whites with the chestnut mixture, use a large rubber spatula and be gentle. The important thing is not to stir, but fold. In small additions, carefully place a portion of the egg whites on top of the chestnut mixture and fold it in by using a flipping motion. Stop when the batter is just uniform – do not overmix. 

How to Store This Chestnut Cream Cake

• Chill it. After making (and enjoying) this cake – if you have any leftovers – you can cover it with plastic film. Store it in the fridge for up to 6-7 days.
• Freeze it.  Once the cake is baked and completely cooled to room temp, wrap it in aluminum foil. Then place it in a freezer-safe container (ie. tupperware), for up to 3 months. 

I hope you’ll love this Chestnut Cream Cake as much as I do! If you have any questions, please leave a comment. 

More French cake recipes you may like: 

• French Walnut Coffee Cake (Gâteau Grenoblois) 
• Classic French Apple Cake
• Lemon Yogurt Poppy seed Cake
• Classic French Chocolate Moelleux Cake
• Classic French Pear Cake

Chestnut Cream Cake (Gâteau Ardéchois)

Print Recipe

Serves: 1 cake Prep Time: 30 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 50M calories 20 grams fat

Rating: 3.5/5

( 56 voted )

Ingredients

5 large eggs, yolks and whites divided
½ cup (100g) sugar
500g Chestnut Cream 
1 cup (250g) unsalted butter, at room temperature
2 cups (250g) all purpose flour
1 tsp baking soda
1 tsp baking powder
¼ tsp salt

Instructions

Pre-heat your oven at 350F (180C) with a rack in the middle. Grease and lightly flour a 9-inch cake pan.

Step 1 - In a large bowl, beat the egg whites to a firm peak. Set aside.

Step 2 -In a separate bowl, whisk together the egg yolks and sugar for about 5 minutes, until paler in color and a ribbon forms from the whisk.

Step 3 -In a separate bowl, combine the chestnut cream with the soft butter. Mix until homogeneous. Add the chestnut cream/butter mixture to the egg/sugar mixture, and mix until fully combined.

Step 4 -In a separate bowl, sift together the flour, baking soda, baking powder and salt.

Step 5 -Using a spatula, fold in about a quarter of the egg whites into the chestnut cream mixture, and then fold in about a quarter of the flour. Repeat, alternating a quarter of egg whites and a quarter of flour, until all folded in. Do not overmix; stop working when just incorporated. The batter should be fluffy.

Gently transfer the batter into your cake pan. Bake for 50-55 minutes, until a knife inserted in the middle comes out clean. Transfer to a cooling rack for 5 minutes and unmold.

The post Chestnut Cream Cake (Gâteau Ardéchois) appeared first on Pardon Your French.

What are French Moelleux Cakes? 

Moelleux Cakes, literally translating to “soft” cakes, are staples from the French Repertoire. The most famous version of “moelleux” is this one, a chocolate moelleux cake, made with a solid amount of chocolate and butter – and no flour – for an utterly rich yet soft texture, as it’s naturally gluten-free. Another trait of this chocolate moelleux cake is the use of stiff-whipped egg whites, which gives it a light and airy textured mouthfeel, despite the richness from the chocolate and butter. 

In comparison to a “French Fondant cake” (rich and dense in the center) or to a “Mi-cuit Au Chocolat” (Molten cake, with a oozy center), a Chocolate Moelleux Cake keeps its shape once sliced – meaning you won’t get a puddle of chocolate in your plate once you cut into it. Yet it still has a very soft texture, especially when enjoyed warm or at room-temperature. 

Other types of moelleux cakes usually have a buttery, melt-in-your-mouth crumb and come nestled with seasonal fruits, such as a Plum Moelleux Cake or a Strawberry Moelleux Cake. 

Tips for making this Chocolate Moelleux Cake (1/2): 

• • Gently melt the chocolate over a bain-marie – meaning over barely simmering water in a double boiler. If heated too rapidly, the chocolate risks to separate or break.
  • Use great-quality chocolate. With just a few ingredients in this recipe, the flavor and texture of this cake relies a lot on the quality of your ingredients, and especially of the chocolate. I recommend splurging a bit for this recipe and buying top-quality chocolate – you won’t regret it. 
  • Beat the eggs whites to a stiff peak. Not soft, not firm, but stiff: meaning peaks will stand straight up when the beaters are lifted.
  • Use older eggs. For best results in getting stiff egg whites, choose eggs that aren’t too fresh (3 to 4 days), and make sure you take them out of the fridge 1 hour before starting, to allow them reach room temperature. When beating older egg whites at room temperature, their proteins will have more elasticity. They will stretch and welcome in more air, rather than break if too fresh or cold.

Tips for making this Chocolate Moelleux Cake (2/2): 

• • Use pristine equipment. When beating the egg whites, make sure you are using a bowl and beater that are perfectly clean. Egg whites tend to refuse to whip if they encounter any residual fat or even if there are tiny amounts of egg yolk.
  • Let the chocolate and butter cool. After melting the chocolate with the butter, allow it to cool at least 10-15 minutes before mixing it into the egg and sugar mixture. It should come to a barely warm temperature, so it incorporates perfectly with the eggs. If too warm, it will “cook” the eggs and form little hard chunks. If too cold, the chocolate could seize up.
  • Fold, don’t stir. When folding the egg whites with the chocolate mixture, use a large rubber spatula and be gentle. The important thing is not to stir, but fold. In small additions, carefully place a portion of the egg whites on top of the chocolate mixture and fold it in by using a flipping motion. Stop when the batter is just uniform – do not over-mix. 
  • If you have a gluten allergy, you can use unsweetened cocoa for the pan, instead of flour. Other than that, this cake is naturally gluten-free. 

How to store this Classic French Chocolate Moelleux Cake

• Chill it. After making (and enjoying) this cake – if you have any leftovers – you can cover it with plastic film and store it in the fridge for up to 4 days.
• Don’t freeze it. I don’t recommend freezing this cake. The texture is delicate, and the cake will likely get soggy/mushy when thawing. 

I hope you’ll love this Classic French Chocolate Moelleux Cake as much as I do! If you have any questions, please leave a comment. 

If you like chocolate, you may also like:

• • Chocolate Pots de Crème 
  • Chocolate Vanilla Marble Cake
  • Thick Double Chocolate Pudding
  • Classic French Chocolate Mousse 
  • Brownies with Pecans & Fleur de Sel

Classic French Chocolate Moelleux Cake

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 22 voted )

Ingredients

7 oz (200g) dark chocolate (70% cocoa), roughly chopped
¾ cup + 2 tbsp (200g) unsalted butter
1 cup (200g) sugar
6 large eggs, at room temperature. yolks and whites separated
1 tbsp (10g) cornstarch
¼ tsp salt
For greasing the pan: 1 tsp butter + 1 tsp flour (or unsweetened cocoa)

Instructions

Make sure your read the tips in the article above before starting. 

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Grease a 8”or 9” circular springform pan with butter and dust with flour (or unsweetened cocoa powder). Set aside.

Step 1 – In a medium steel bowl, over a bain-marie, melt the 7 oz (200g) of chopped chocolate with the butter. Once melted, set aside to cool for 10-15 minutes. 

Step 2 – In a large mixing bowl, whisk together ½ cup (100g) of sugar with the egg yolks, until pale and foamy. While whisking, pour in the melted butter and chocolate. Sprinkle in the cornstarch, and whisk to combine.

Step 3 – In a separate large mixing bowl, beat the 6 egg whites and salt to a stiff peak. Add the rest of the sugar (1/2 cup - 100g), gradually while still beating. With a spatula, fold about ¼ or less of the egg whites into the chocolate mixture. Fold gently and stop mixing when just uniform. In three or four more additions, fold in the rest of the egg whites. The batter should be airy and "jiggly". 

Step 4 - Pour the batter into prepared cake pan. Bake for 25-30 minutes, until the cake looks puffy. The edges should be set and the middle still slightly wobbly. Transfer onto a cooling rack; the cake will deflate as it cools and the top will wrinkle. Let cool at least 15 minutes and remove from the pan.

Enjoy slightly warm (melty texture), at room temperature (soft texture) or chilled (firmer texture).

The post Classic French Chocolate Moelleux Cake appeared first on Pardon Your French.

Bûche de Noël : a French Tradition

It is no understatement to say the Bûche de Noel is one of the Christmas traditions that the French get most excited about. This log look-a-like cake is a must on the French Christmas table and a dessert no one will pass on – even on an over-filled belly. 

If you are interested in learning more about the festive origins of the Bûche de Noel, you can visit my Classic Chocolate Bûche de Noël recipe. 

In France, literally every French bakery and pastry shop offer Bûches de Nöel on their stands, from the classic to the most modern and exotic-flavored versions. With such an incredible choice of Bûches de Nöel at every corner baker, few French people make their own Bûche de Nöel at home nowadays. Although you will still find passionate homemakers (like myself) tackling this project every year.  Plus, finding a premade Bûche de Nöel outside of France is quite difficult, so making one yourself is the obvious decision. 

Making your own Bûche de Noël at home 

Despite its elaborate look, a rolled-up Bûche de Nöel is often far easier to make at home than what you may think. This lighter and easier version will in fact only take about one hour of your time, whereas most classic versions would take two to three hours of your time. 

This simple Bûche is a combination of two elements: a light vanilla Génoise sheet cake rolled into a cylinder and a simple orange-flavored mascarpone filling (plus, fresh raspberries for garnish of course). Take it step-by-step: make the Génoise cake first, then the filling, and finally assemble the cake. 

Can you make this Bûche de Noël ahead? 

Yes, not only can you, but you should! After being made and assembled, this Bûche de Noël should chill in your fridge for at least 4 hours to set and firm up. You can keep the Bûche in your fridge for up to 24 hours. Because this Bûche isn’t covered with frosting, it is also easy to wrap with plastic film to chill, without making a mess or altering its look. 

This makes it a great make-ahead dessert if you are hosting a Holiday dinner! You can prepare the Bûche the evening before or the morning of, and keep the Bûche well wrapped in your fridge until you are ready to serve. Right before serving, unwrap the log, trim off the ends and dust it with icing sugar. 

Can you freeze it? 

Yes, you can even freeze it. After being made and assembled, wrap the Bûche tightly in plastic film and freeze, for up to 1 month. The day before serving, transfer the Bûche overnight in your fridge, and allow it to thaw. 

Baking Tips: 

• I recommend you separate the eggs about 30 minutes before you start, to allow them to warm up to room temperature. The egg whites should be at room temperature for them to retain more air when beaten. It will be easier to reach a firm peak. If too cold, the whites will be stiffer and won’t welcome in air as easily. 
• Keep an eye on the oven! The Génoise sheet cake bakes fast and the edges will turn from golden to “too brown” in no time. 10 to 11 minutes (depending on your oven) should be enough. 
• Intimidated by the prospect of rolling up a cake? Here is a trick to make it easier and avoid cracks: roll up the Génoise sheet cake right out of the oven while still warm, in a clean humid kitchen cloth. You don’t want to let the cake cool before you do this. A cloth dusted with sugar works too; but I tried to limit the amount of sugar used in this recipe. Rolling the cake when it is still warm and soft keeps the cake moist and allows it to “memorize” its rolled shape. When the cake is cool, gently unroll it and immediately spread the filling into it and roll it back up. 
• I love the raspberries in this Bûche, but they are interchangeable. Exotic fruits work very well here, such as cubed ripe mangoes (same quantities), cubed ripe pineapple (same quantities), cubed ripe kiwis or passion-fruit pulp (about ½ cup) 

I hope you’ll love this Raspberry Bûche de Noël recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like:

• Classic Chocolate Bûche de Noël 
• Chestnut Cream Cake 
• Apple Breton Pound Cake
• Classic French Chocolate Truffles

Raspberry Bûche de Noël

Print Recipe

Serves: 6-8 people Prep Time: 1 Hour Cooking Time: 11 Minutes 11 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 5 voted )

Ingredients

For the Génoise cake:
4 large eggs, yolks and whites separated and at room temperature
1/2 cup + 2 tbsp (125g) sugar
1 tsp vanilla extract
1 cup (130g) all-purpose flour
¼ tsp salt

For the filling:
1 cup + 3 tbsp (275g) mascarpone (35% m.f - 54% moisture)
Zest of an orange
1/2 cup (50g) powdered sugar
250g fresh raspberries

Instructions

For the Génoise cake: 

Step 1 - Pre-heat your oven to 400°F (205°C) with a rack in the middle. Butter a 10x15-inch (25.5cm x 38cm) rimmed baking sheet and line it with parchment paper (the butter helps the paper "stick" to the pan). 

Step 2 - In a large mixing bowl, beat the egg yolks with the sugar until foamy and a ribbon forms when lifting the whisk. Whisk in the vanilla extract. Switch to a spatula and fold in the flour and salt. Stop mixing when just incorporated; the batter will be quite thick at this point. 

Step 3 – In a separate bowl, whisk the egg whites until firm. Add a spoonful of the egg whites to the batter and mix to loosen the consistency. Add the rest of the egg whites and gently fold in with a spatula. Gently spread the batter into the prepared pan and smooth it out with a spatula so it covers the whole pan. 

Step 4 - Bake for 10-11 minutes, until a tooth pick inserted in the center of the cake sheet comes out clean. Right out of the oven, lightly sprinkle a clean kitchen towel with water (to make it just humid, not wet), lay it onto your counter and turn the cake onto it. Peel off the parchment paper and immediately (and carefully) roll the cake with the kitchen towel, starting from the narrow (shorter width) side. Roll as tight as possible, without pressing onto the cake. Set aside on your counter. While the cake cools, make the filling. 

For the filling: 

Step 1 - In a mixing bowl, whisk together the mascarpone, sugar and orange zest. Rinse and pat-fry the raspberries.

Assembling: 

Step 1 - Transfer the rolled cake onto a working surface and slowly unroll it. Evenly spread the mascarpone filling onto the entire cake sheet. Scatter raspberries evenly over top, slightly pressing them into the filling (keep a few for decorating the log later). Re-roll the cake into a log, as it previously was (minus the cloth). Wrap the log into a plastic film and chill for at least 4 hours before serving. 

For serving, unwrap the log, trim off both ends, dust with powdered sugar and top with fresh raspberries.

The post Raspberry Bûche de Noël appeared first on Pardon Your French.