Here we are at week #4 in the Nailed it or Failed it blog series and this little dessert was nothing short of delicious. But I am still on the supersizing of the pastries. This time not with the plating, but with that yummy berry compote.
What had happened with this recipe from Bachour, was that I made the cake, got it in the sheet pan, and was ready to put it in the oven, and this was the moment that I finally learned a full sheet pan will not fit in my home oven. Dang. Short by a couple of inches. So now what? I have to scramble to find two half sheet pans and pour the batter into those for baking. It’s a very delicate cake batter and I was now worried about it falling due to all the movement. But it ended up working out ok.
So I now have half the cake but the full amount of the berry compote. Which as you can see from the comparison images, is quite a bit. And at first I kinda liked it. Strawberries, raspberries, sugar, what’s not to like? But what happened over night was the pectin thickened it up so much that the next day it was just a little too thick for my liking. I would have never thought I had a limit to my berry love. So I have scaled down his recipe to work with the home kitchen and just making a standard half sheet pan size of cake. You can also notice that with the smaller pan, we have less cake to work with so I am short about one full wrap of the cake layer. So given the circumstances of working with a home oven, I’ll still declare Nailed It!
So go ahead and give this a try. It’s a very easy recipe and we would love to see how you do. And if you have missed weeks one through three of the nailed it failed it series, you can find them here.
Berry Brazo Gitano
- 5 large eggs separated
- 5.65 oz sugar
- 1/4 tsp salt
- 2.85 oz all purpose flour
- 4.25 oz strawberry puree
- 1.75 oz raspberry puree
- 2.25 oz sugar
- 4 gram pectin
- 250 gram raspberry puree
- 2.5 gram agar agar
- 1/4 cup sugar
- Preheat oven to 375°
- In a stand mixer fitted with a whisk attachment, separtely whip egg yolks until doubled in size.
- Then separately whip egg whites, along with sugar to medium peaks.
- Fold yolks into the whites, along with salt and flour until smooth.
- Pour evenly into a half size sheet pan lined with parchment paper and bake for 6-9 minutes until golden.
- Heat purees in a small pot to 105°.
- Stir to combine sugar and pectin in a small bowl and then add to purees.
- Bring to a boil and then set aside to cool completely.
- Bring puree, agar agar and sugar to a boil in a small pot. Refrigerate until cool before processing in a blender until creamy.
- Invert cake onto a sheet of parchment paper dusted with confectioner's sugar.
- Peel off top parchment layer and discard.
- Trim any uneven edges with a sharp knife.
- Spread berry compote evenly over the cake, leaving a 1-inch border on all sides.
- Start with the long end, and gently roll cake from one end to the other.
- Freeze until firm before slicing.
- Dust with confectioner's sugar and dot with the raspberry gel before serving.