Beurre noisette cake

What a sensational cake. Rich and moist, with interesting accompaniments and ideal to serve at a special dinner party.

beurre noisette cake

450 g	Unsalted butter
5 Tbsp	Milk powder
16	Eggs, 2 whole eggs and 14 yolks (Main)
100 g	Flour
320 g	Sugar
110 g	Cornflour
1 tsp	Salt
15 g	Baking powder

Lemon verbena poached strawberries

125 g	Sugar
500 ml	Water
8	Lemon verbena, leaves
½	Vanilla pods
½	Lemons, zested
1 punnet	Strawberries

Popcorn ice cream

1 Ltr	Milk
300 g	Popcorn, 3 x 100g buttered microwave popcorn
200 ml	Cream
50 g	Milk powder
200 g	Sugar

Directions

1. Melt the butter in a pot, add milk powder and cook (whisking) on a medium heat until the solids turn golden brown and smell like nuts, pour everything into a bowl resting in an ice bath, chill until firm.

For the cake:

1. In a stand mixer fitted with a paddle, cream 340g of the beurre noisette and sugar until pale, add eggs and yolks slowly while running.
2. Sift dry ingredients together and add and mix until thoroughly combined. Pour mix into tin, smooth top and bake for 25 mins, turn cake and lower temperature to 150C until done.
3. Cool and dust with icing sugar.

Lemon verbena poached strawberries

1. Hull and cut in half the strawberries, place into a bowl. Bring water, sugar, verbena, vanilla and zest to boil and simmer for 5 mins.
2. Let cool for 3 mins and then pour over strawberries. Chill.

Popcorn ice cream

1. Cook popcorn as per packet directions, empty packets into large bowl.
2. Bring milk, cream, milk powder and sugar to the boil, pour on popcorn, cover bowl with clingfilm and let steep for 30mins.
3. Chill base over ice until cold. Churn in ice cream machine as per instructions.