ingredients

4 quails
6 apples
1 tbsp. to s. acacia honey
4 juniper berries
2 1 tbsp. to s. lemon
3 5 cl of gin
50g of butter 1/2 salt
White pepper from the mill

Equipment

1 cast iron casserole
1 frying pan
1 hollow and hot dish 1 aluminum foil
1 wooden spoon with straight edge (for scraping)

Steps

Step 1

Prepare everything: spread 70 g brown sugar in the mold, sprinkle with 1 tbsp. to s. water; heat over medium heat until you get a caramel; let cool and harden. Melt the butter over very low heat. Preheat the oven to 200 ° C (item 6).

2nd step

Assemble: mix in the bowl 150 g of brown sugar, vanilla sugar, flour, starch flower and yeast. Add the melted butter, the milk, and the eggs.

Step 3

Finish, cook, unmold: drain, dry the pineapple slices on a cloth, store them on the caramel. Pour the dough on it. Bake 25 minutes: the cake should be taken to heart. Return to a dish as soon as you leave the oven.

tips

Pineapple . We prefer canned pineapple juice over syrup: it is less caloric and the aroma of fresh fruit is well preserved.

Starch flower . It is found in the range of flours or pastry products under the Tipiak brand. It allows to put less butter, to reduce the weight of flour and thus to make the cake lighter in gluten, while keeping a final texture well mellow.

Variations . Break the taste by sprinkling the cake, returned, with Grand Marnier.

Wine: red Burgundy . Savigny-les-Beaune Domaine Dubreuil-Cordier 2006, by Louis Max. Aromas of candied cherry, stone, pear, undergrowth; mouth finely structured, nervous and fine. Serve at 15-16 ° C. 16.90 euros. French wine club: 0891 70 01 21.

Your Savigny-les-Beaune can also accompany: roast beef, guinea fowl or roast pheasant, wild mushrooms in fricassee; cheeses (Saint-Félicien, osso iraty or other tomme de lambs accompanied by black cherry jam or a hint of rosemary honey); peppery red fruit soup ...