Gâteau Nantais
Discover the flavors of Réunion in Chef Angelo Musa's Gâteau Nantais—almond, gold rum, and orange drizzle make this cake a dessert journey. Perfectly crispy on top, soft inside.
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Cooking tools:
- Blender
- Pastry brush
- Cooling rack
- Cake pan
- Kitchen scale
- Whisk
- Mixing bowl
- Saucepan
- Stove
- Oven
- Chef's knife
- Peeler
- Plastic wrap
Ingredients
- 175 g la Perruche brown sugar (1)
- 120 g egg yolks
- 250 g butter
- 80 g T55 flour
- 400 g ground almonds
- 200 g egg whites
- 100 g la Perruche brown sugar (2)
- 1 orange
- 75 g orange juice
- 30 g gold rum
- 150 g water
- 50 g la Perruche brown sugar
- 1 vanilla pod, scraped
- 350 g of la Perruche brown sugar blended into icing sugar
- 50 g gold rum
- 35 g orange juice
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