The secret to the ultra-soft cake, made with delicate pink Reims biscuit, provides a truly special and elegant dessert experience. Here are some tips and tricks on how to achieve the perfect soft texture and unique flavor of pink biscuits:
The Magic of Reims Biscuits: Reims biscuits, also known as “biscuits roses de Reims,” are a French specialty known for their pink color and crispy yet crumbly texture.
The biscuit is traditionally dipped in champagne, but it also pairs very well with cakes, especially those with a soft, creamy texture.
The secrets to soft cakes: The right flour: Use fine flour or cake flour, which has a lower gluten content, so that the cake is softer.
Cream the butter and sugar: Mix the butter and sugar until light and fluffy. This step is crucial to achieving the soft texture of the cake.
Adding the eggs: Add the eggs, one at a time, to the butter mixture, mixing well after each one. This ensures that the dough is evenly emulsified.
Add dry and wet ingredients alternately: Add the flour and milk (or other liquid) alternately to the batter, beginning and ending with the flour. This helps to avoid overmixing, which can result in a tough cake.
Incorporating the Reims biscuit: Add the crushed or ground Reims biscuits to the batter or use them to decorate the top of the cake.
You can also layer the cookies on top of the cake to add flavor and texture to every bite.
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