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Plum sponge cake, gooseberry, elderflower mascarpone, shortbread crumb, tuile. Paired with 2020 Château Simon, Sauternes

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

Preheat the Oven

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.

Mix Wet Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Combine Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the chopped plums.

Combine Mixtures

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.

Bake

In a mixing bowl, combine the mascarpone cheese, elderflower cordial, and powdered sugar. Beat until smooth and creamy.

Prepare the Mascarpone Mixture

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined.

Whip the Cream

In a bowl, combine the flour, sugar, and salt. Add the softened butter and mix until crumbly.

Mix Ingredients

Spread the mixture on a baking sheet and bake in the preheated oven at 350°F (175°C) for about 15-20 minutes, or until golden brown. Allow to cool, then crumble.

Bake the Crumb

In a bowl, whisk together the egg whites and sugar until combined. Add the flour and melted butter, mixing until smooth. Stir in the vanilla extract.

Prepare the Tuile Batter

Spoon small amounts of the batter onto a baking sheet lined with parchment paper, spreading them thinly. Bake at 350°F (175°C) for about 5-7 minutes, or until the edges start to brown. Remove from oven and shape while warm.

Bake the Tuiles

All-purpose flour

Granulated sugar

Unsalted butter, softened

Eggs

Plums, pitted and chopped

Baking powder

Vanilla extract

Salt

Mascarpone cheese

Elderflower cordial

Powdered sugar

Heavy cream

Egg whites

Unsalted butter, melted

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Make Intermezzo Recipe in just 2h . Plum sponge cake, gooseberry, elderflower mascarpone, shortbread crumb, tuile. Paired with 2020 Château Simon, Sauternes

Intermezzo Recipe

Descriptors

Tasting Notes

Food Pairings

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