Gateau a la crème fraîche ... by Raymond Blanc

OK, I should probably start with the statement that I'm not a huge fan of anything "lemony" - no puddings, cakes, ice creams etc. are on the top of my list but.... I just loved this cake, maybe because it didn't taste of "fake lemons"...? It's very rich, custardy, not too sweet and a nice(!) taste of lemon, a delicate one :) and to add more... both Baby J and Baby E loved it! When I got home from work (and Hubby baked it when I was away) there was hardly anything left for me! I thought I won't be even able to take a photo... so I think that's the best prof that this is delish!

Recipe comes from a great, great book by Raymond Blanc "Kitchen Secrets", which was proceeded by a TV series by the same title.
PS. Both the cake and the filling can be prepared day ahead and kept in the fridge.

How to make it...
- 400 g prepared, risen and chilled brioche dough (see Brioche recipe HERE)
- 4 medium egg yolks
- 45 g caster sugar
- zest of 1/2 lemon
- juice of 1/4 lemon
- 150 g creme fraiche
To finish:
- 2 egg yolks, lightly beaten (for egg wash)
- caster sugar, for sprinkling

Creme Fraiche filling
In a large bowl, mix all the ingredients together until evenly combined, then cover and reserve in the fridge.

To shape and prove the dough
Lay a 35 cm square of greaseproof paper on your tray and sit the tart ring on top. Place the dough in the middle. With lightly floured hands, flatten the brioche dough, pushing it from the middle to the outside until you have an even thickness of 3-4 mm and raised rim of about 1 cm. Leave to prove at room temperature for about 25 minutes. Preheat the oven to 200 C and place baking stone/tray in the middle shelf.

Prepare for baking
Knock back the dough base with your fingertips, to the edge of the raised rim. Brush the rim with egg wash. Pour 3/4 of the creme filling into the brioche case. Carefully slide the gateau onto the hot baking stone/tray and pour in the rest of the filling.

To bake
Bake for 10 minutes, then sprinkle caster sugar over the surface and bake for further 15 minutes until golden brown and cooked. Remove the ring and transfer to a wire rack to cool slightly. Serve warm (in my opinion it's as good cold as it is warm!).


Hubby's notes:
- if the caster sugar won't melt completely use a blow torch to "finish the job",
- when handling the brioche dough, make sure you're quick with it and do it as soon as you take the dough out of the fridge.