SCOFA, strange name for a cake…

September 13, 2014 § Leave a comment

This rich and elegant cake has an unusual and cryptic name: the first letter of each ingredient reveals the secret of its name. S for Sugar, C for Caramel, O for Eggs (Oeufs in French), F for Flour and A for Almonds. The SCOFA cake’s secret recipe was created in a French monastery, half a century ago. Its name is trademarked and the exact list of ingredients circulates discreetly amongst the quiet world of abbeys.

This recipe from Cuisine et Vins de France is a bit challenging and produces a very rich (oh, that buttercream center!) but elegant cake.

IMG_8016You’ll need:

6 large eggs

125 g almond meal

200 g butter at room temperature

80 g powdered sugar (+ 1 TBsp for decoration)

320 g granulated sugar

70 f flour

7 TBsp milk (80 g)

Directions:

Cover cookie sheet with parchment paper.

In a small, heavy saucepan, prepare caramel with 100 g granulated sugar and 1 TBsp water. As soon as it is a nice golden color, pour it onto prepared  cookie sheet and let it harden. IMG_7976IMG_7977IMG_7979IMG_7980

Preheat oven to 300 F.

Cover another large cookie sheet with parchment paper,

Separate egg yolks and whites. You will only need 5 whites.

Prepare cake: in a bowl, mix almond meal, powdered sugar, flour and milk until you have a thick batter.IMG_7978

Whip egg whites until soft and then gradually addi150 g granulated sugar until stiff peaks form. Add egg whites to batter with a spatula; IMG_7981 IMG_7982 IMG_7983 IMG_7984 IMG_7985Pour mixture into a ziploc bag and cut 1/2 inch hole in corner to create pastry bag.IMG_7986

Create lines of batter side by side on parchment paper to make a large rectangle (about 12 x 16). IMG_7987 Bake for about 40 minutes until it springs back to the touch. Let cool.

IMG_7993

Prepare buttercream: break caramel into pieces and powder it in a food processor. In a bowl, beat egg yolks with 20 g sugar until pale.IMG_7988 IMG_7989 IMG_7990

Boil 150 g remaining sugar with 2 TBsp water for 2 minutes and pour into egg yolk mixture. Beat for 5 minutes.

Add soft butter in pieces and caramel powder. Let cool.IMG_7991

Cut cake into two equal-size rectangles. Spread buttercream onto one side with spatula and cover with second cake half. IMG_7994 IMG_7995Refrigerate for at least 3 hours. (can be made 2 to 3 days in advance)

When ready to serve, cut edges neatly and sprinkle with remaining 1 TBsp powdered sugar. (Serve with Champagne or sparkling wine)IMG_8016

 

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