Bourdaloue cake is a great classic that you can find absolutely in all cakes. And it is also one of my favorite traditional cakes. I tried several versions of the garnish before finding the vegan bourdaloue cake recipe that made me dream. I am sure you will appreciate it too!
Bourdaloue cake or almond cake
While writing this article, I discovered that this cake takes its name from the street, Bourdaloue, where the bakery where it was invented was located. It is a cake on a base of broken dough, with a beautiful and generous layer of almond cream, in which the pears are trapped. It is also called amandina cake, but amandina for me is a more vague cake repertoire with almond cream, which you can often find with raspberries in summer (and, of course, it is a delight). It is one of my favorite desserts because it is a dessert that has all the textures and is very rich in flavor.
Vegan Almond Cream
For a long time I made my almond cream with vegetable cream to replace the eggs. One day, as I often have revelations, I ended up not being satisfied with my almond cream. I found it too heavy, too greasy, a bit like I wasn't really cooking. In short, I discovered that it lacked lightness compared to its initial version, which is not really oily. So I decided to give soy yogurt a chance, and the result is really what I expected. You get a baked almond cream, which turns into a cake in the pie crust.
Bourdaloue cake: fresh pears or syrup?
In pastry I have never worked with fresh pears, however, I can tell you that I made a lot of bourdaloue cakes, huh! At home, I can only warmly advise you to make your cake with fresh pears: incomparable flavor and, above all, the fruits will be much less saturated with sugar. It is very cute! Of course, if you have made pears in syrup with your pears, you can use them without any problem, but remember to rinse them from your syrup and leave them under water.
For the preparation of the cake, the bottom is not strictly speaking a broken dough dough, it is my sweet dough recipe that I have been using for a while. It is delicious, a bit crumbly but not too much, it is not difficult at all, it tastes good … To see how to properly darken the dough, I invite you to watch the video tutorial on chocolate cake (another classic French cake for you not to lose!) to understand the technique more easily. Because when I tell you "go for your cake", you may not be very sure of what I mean, apart from snapping my fingers in the hope that she jumps by myself and enters wisely! Once the dough is ready and well "dark" (no, it is not brown at the bottom of the mold either), we can start preparing the almond cream. To work the almond cream, start beating the margarine with sugar. To make it easier, weigh your margarine upstream of the mixture, so that it softens at room temperature. Then mix with the almond powder and yogurt, then the rest of the ingredients. The mixture obtained is quite aerated, usually if not, it is too hot and the margarine has been liquefied. Pears are traditionally cut in half and then thinly sliced. Then it is organized by opening the slices a little, pointing towards the center, to make a beautiful shape. In general, there is a half pear per action, so there is no poor boy who ends up eating almond cream on his own.
Cooking is important: the coloring of the paste and the almond cream brings a very specific flavor. Once reached, we wait for the cake to cool. Out of nostalgia, I bought a neutral filling, which we found in the bakery departments (it seems to me that even if I do not say nonsense, we find a vanilla filling), but we can also use apricot jelly. It is purely aesthetic therefore optional. Finally, before baking, I like to add sliced almonds in the spaces occupied by the almond cream, but when I made the cake I didn't have enough. It is really essential to improve the flavor of almonds, so do not deprive yourself!
If you are really a great enthusiast, you can consider accompanying this cake with a chocolate sauce that will end the image … And why not a scoop of vanilla ice cream? We get a little lost, but why not after all?
Bourdaloue vegan cake
The traditional pear and almond cake, without animal products.
Preparation timeFour. Fivemin
Type of plate: dessert
130gmargarinevery fatty vegetable type vitaqell
onec. Soupcornstarch (Clear)
twoc. Soupoilseed pureealmonds or cashews are perfect
1/2c. coffeeSalt kala namak if possible *
Vegan Almond Cream
100gmargarinevegetable, very oily
1/2c. coffeeSaltkala namak
Preparation of sweet almond paste.
By hand or in the bowl of your blender, mix all the dry ingredients with the margarine and almond puree to obtain a fine sanding.
Add the water and work until you get a homogeneous ball.
To facilitate the work, I advise you to place the dough in the fridge for an hour and then spread it between two sheets of parchment paper. Then it is easier to put it in the circle or in the cake pan.
Darken (that is, place) a cake ring or cake pan (here 22 cm). If your circle or mold is larger, do not hesitate to increase the recipe for almond cream to obtain a very thick and delicious result (usually you will have enough sweet dough, because I usually make two cakes with these amounts, l others usually go to the freezer, Well packed and outdated!). Cool the time to make the cream
Preparation of vegan almond cream
Margarine should be at room temperature to facilitate the work.
In a bowl or bowl of your blender with the blade tool, work the margarine with the sugar.
Add soy yogurt, then almond powder. Work well to get a mixture that looks airy.
Add the flour, rum and salt of kala namak.
Remove the cake peel from the fresh. Spread the almond cream (with a spoon or in a bag, according to your preferences and abilities) on a regular basis
Rinse the pears, peel them, cut them in half and remove the seeds.
According to the inspiration, make the traditional version half sliced pear or improvise a new decoration, always keeping in mind that the goal is for everyone to have everything while they creak in one part ;-)!If desired, add sliced almonds on cream pie stains.
Bake at 180 ° C in the oven for about 40 minutes, until the cream and dough are colored.
Remove from the oven, if you want to give it a bright appearance, cover the cake with apricot jam or topping.
Kala Namak salt is a salt that tastes like sulfur. To incorporate in sweet or savory it is perfect to remember the taste of the egg.