Cette recette vous est proposée par Guillaume Igon.
200g of dried grapes
500g of water
25g of dark rum
250g t65 flour
250g strength flour
20g baker's yeast
Whole or slivered almonds
1/ Soak the grapes the day before in a mixture of water and rum.
2/ Heat the milk and yeast in a saucepan and mix them together.
3/ Put this mixture and the eggs in a container or in the bottom of a mixer, add the flour and finish with the salt and the sugar.
4/ Knead this mixture with a mixer for 3 minutes on slow speed and then 6 minutes on fast speed. Incorporate the butter in pieces in two times.
Knead until the dough comes away from the mixer.
5/ Drain the grapes that were macerated the day before and gradually add them to the mixture while continuing to knead on slow speed.
At the end of kneading, the temperature of the dough should reach 25 °C.
6/ Let the dough rise under a plastic film for 1h30 at room temperature. De-gas, ball up and put the dough in the fridge for 30 minutes.
7/ Butter the mold and place the whole or slivered almonds in the bottom. Pierce the center of the ball and place the crown at the bottom of the pan.
8/ Put the preparation in the oven at low temperature (25°C) for 3 hours.
9/ Bake at 170°C for 40 minutes.
10/ Remove the cake from the oven and sprinkle with powdered sugar.