Lemon Raspberry "Financier" Cake

Lemon Raspberry "Financier" Cake

Author: 
Sebastien Canonne, M.O.F., Co-Owner, Pastry Chef & Instructor and Laura Ragano, Pastry Chef & Instructor, The French Pastry School
Prep Time: 
45 minutes
Yield: 
20 servings
Ingredients: 

1/2 cup + 1 tablespoon Plugrá® European-Style Butter, unsalted
1 1/4 cups powdered sugar
1/2 cup almond flour
1/2 cup King Arthur Flour Pastry Flour
3/8 teaspoon baking powder
5 egg whites, fresh
3/4 tablespoon honey
Lemon zest from 2 lemons
Raspberries

Directions: 

1. Prepare brown butter by heating the Plugrá Butter in a saucepan until light brown, then strain.
2. Mix all the dry ingredients together. Add the lemon zest.
3. Add the honey and the egg whites and mix.
4. Then add the hot brown butter slowly.
5. Let mature overnight.
6. Pipe in the Flexipan mold (Fleximold 1756 Bouchon sheet; each sheet contains 20 bouchons) and add one raspberry.
7. Baking instructions: 375°F oven for 10 to 12 minutes