Rose's Heavenly Cakes (59 page)

Immediately pour the butter through the strainer into the heatproof measure. Measure 6 tablespoons/2.6 ounces/73 grams into another heatproof measure and set it in a warm spot, or reheat the beurre noisette when ready to add it to the batter. Store any remaining beurre noisette in the refrigerator for future use.

Make the Batter

In a food processor, process the powdered sugar, flour, almonds, and salt until finely ground. Pulse in the egg whites about 14 times, or until combined. Scrape down the sides. Gradually pour in the hot beurre noisette, while pulsing, until incorporated, about 12 times. Pulse in the vanilla. Scrape the mixture into an airtight container and refrigerate for at least 6 hours or up to overnight.

Fill the Molds

Spoon or pipe ¼ cup/2 ounces/60 grams of financier batter into each prepared tartlet pan (it will fill the mold a little more than halfway). Set them aside at room temperature while preparing the plum slices.

Slice the Plums

Set each plum cut side down on a work surface. Use a sharp thin knife to cut the plums lengthwise into very thin slices, setting each slice on a paper towel.

Arrange the Fruit Topping

Starting near the outer edge of the tartlet but not overlapping the edge of the mold, overlap plum slices around the perimeter (the hollow cored side facing the center) to resemble a rose. Angle the slices so that the bottom edges are inserted slightly into the batter and the top edges are slightly raised. Start with the larger slices and save the smaller slices for the inner row. Dust the top of each tartlet with powdered sugar.

If using blueberries, first dust the batter with powdered sugar and then place about 3 tablespoons of the blueberries evenly onto each tartlet. If using Maine blueberries, which are very little, use 1 rounded tablespoon (10 grams) for each financier and place them evenly on top.

Place the molds on a baking sheet, making sure there is at least 1 inch between them.

Preheat the Oven

Twenty minutes or more before baking, set an oven rack in the middle of the oven and preheat the oven to 350°F/175°C.

Bake the Financiers

Bake for 25 to 30 minutes, or until the outside edges of each financier are golden brown. The filling will have puffed up to the top of the mold between the plum slices and it will bounce back if pressed lightly with your fingers.

Cool and Unmold the Financiers

Let the financiers cool completely in their molds on a wire rack. They will shrink from the sides of the tartlet pans. When cool, invert them onto a flat plate (tap the bottoms sharply with your hand, if necessary) and reinvert them onto serving plates. The financiers keep, wrapped airtight in plastic wrap in an airtight container, for 3 days at room temperature or for 5 days refrigerated.

Special Equipment

Financier mold(s), preferably silicone, 3 by 1 by 1¼ inches high (¼ cup/2 fluid ounces capacity), coated with baking spray with flour. If silicone, set it on a wire rack and then on a baking sheet.    |    Pastry bag fitted with a 3/8- to ½-inch round pastry tube (optional)

Preheat the Oven

Twenty minutes or more before baking, set an oven rack in the middle of the oven and preheat the oven to 350°F/175°C.

Mix the Vanilla Bean with the Sugar

With a small sharp knife, split the vanilla bean lengthwise in half.

In a medium bowl, scrape the vanilla seeds from the vanilla bean into the sugar and rub them in with your fingers. Remove the vanilla pod and reserve for future use. In a food processor, process the vanilla seeds and sugar until the seeds are evenly distributed throughout the sugar.

Mix the Liquid Ingredients

In a medium bowl, whisk the egg whites, milk, and vanilla extract just until lightly combined.

Make the Batter

In the bowl of a stand mixer fitted with the flat beater, mix the vanilla sugar, flour, baking powder, and salt on low speed for 30 seconds. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 minute. Scrape down the sides of the bowl.

Starting on medium-low speed, gradually add the remaining egg mixture in two parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Don't be concerned if the batter seems to curdle. It is very high in butter and will bake out to a fine, even crumb.

Fill the Molds

Scrape the batter into a pastry bag, if using, or freezer-weight resealable plastic bag with one corner cut. (Alternatively, you can spoon the batter into the molds, but piping is quicker.) Pipe the batter into the cavities, filling them about three-quarters full (1 ounce/32 grams in each).

Bake the Financiers

Bake for 18 to 20 minutes, or until the financiers spring back when pressed lightly in the centers. The financiers should start to shrink from the sides of the pan only after removal from the oven.

Cool and Unmold the Cakes

Let the financiers cool completely in the silicone molds on a wire rack before unmolding. To unmold, push out each financier with your finger pressed against the bottom of the mold. If using a metal mold, set it on a wire rack and cool for 5 minutes before unmolding. Run a small metal spatula between the sides of the molds and the financiers, pressing firmly against the molds. Invert them onto a wire rack and reinvert them onto another rack. Cool completely. The financiers keep, wrapped airtight in plastic wrap in an airtight container, for 3 days at room temperature or for 5 days refrigerated.

Plan Ahead

Make the cakes at least 1 day ahead.

Special Equipment

Two 5¾ by 3¼-inch loaf pans (2 cups each), coated with baking spray with flour. (These pans are also available as disposable aluminum foil or heat-proof paper pans, see
Little Loaf Pans and Disposable Pans for Gift Giving
.)    |    Two cupcake liners set in custard cups or ramekins. (Note: If you double the recipe, you can use five 2-cup loaf pans.)

Preheat the Oven

Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C.

Mix the Vanilla Bean(s) with the Sugar

With a small sharp knife, split the vanilla bean(s) lengthwise in half.

In a medium bowl, scrape the vanilla bean seeds into the sugar and rub them in with your fingers. Remove the vanilla pod(s) and reserve for future use.

In a food processor, process the vanilla seeds and sugar until the seeds are evenly distributed throughout the sugar.

Mix the Liquid Ingredients

In a medium bowl, whisk the eggs, milk, and vanilla extract just until lightly combined.

Make the Batter

In the bowl of a stand mixer fitted with the flat beater, mix the vanilla sugar, flour, baking powder, and salt on low speed for 30 seconds. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 minute. Scrape down the sides of the bowl.

Starting on medium-low speed, gradually add the remaining egg mixture in two parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Don't be concerned if the batter seems to curdle. It is very high in butter and will bake out to a fine, even crumb. Using a silicone spatula, scrape the batter into the prepared pans no more than ½ inch from the tops (10 ounces/285 grams in each pan) and smooth the surfaces evenly with a small metal spatula. Use the remaining batter to fill the two cupcake liners.

Bake the Cakes

Bake for 35 to 45 minutes, about 20 minutes for the cupcakes, or until a wooden toothpick inserted in the centers comes out almost completely clean. An instant-read thermometer will register 196°F/91°C.

To get an attractive split down the middle of the crust, wait until the natural split is about to develop (about 15 minutes) and then, with a lightly greased sharp knife or single-edge razor blade, make a shallow mark about 4 inches long down the middle of each cake. This must be done quickly so that the oven door does not remain open very long. Otherwise the cakes will fall. When the cakes split, they will open along the mark. After 25 minutes, tent with aluminum foil to prevent overbrowning.

While the cakes are baking make the syrup.