For 6 people
• 150 g flour
• 150 g / 5.3 oz granulated sugar
• 5 eggs
• 2 spoons of Dutch cocoa
• 5 dl / 17 oz whipped cream
• 50 to 70 g violets
• icing sugar for whipped cream and decorations according to taste
Set oven to 200°C / 392°F and let it preheat. Whip the eggs with sugar and cocoa into a cream and carefully mix flour into it. Lay baking paper into the tray, spread the dough into it and unfold it gently into a square or rectangle. Bake intensely for about five minutes – the high temperature is important to ensure the dough is made properly for a pliant texture.
Take it out from the oven as soon as its surface is a mild pink. If baked for too long, the dough hardens and becomes difficult to roll. Roll the warm flat with the baking paper, roll it into a humid towel and let it cool off. Add sugar to the cream and whip it until it becomes rigid. However, if the sugar is not used, the violets’ subtle flavor will emerge more. Undo the roll, cover it in cream and spread the violets on top evenly, but also leave some aside for decorating the final product. Roll it again and let it cool in the fridge. Before serving, decorate it with the remainder of the blooms, or top it up with icing sugar.
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