Pompadour cake is an emblematic Chilean dessert, particularly popular in the sixth region, known for its delicate texture and exquisite flavor of caramel, meringue, and banana.
Contents
How to make Pompadour Cake?
Making Pompadour cake involves creating multiple layers of light puff pastry (mille-feuille dough), interspersed with smooth caramel and chantilly cream flavored with banana essence.
Nutritional Information
Category: Desserts
Cuisine: Chilean
Calories: 450
Preparation: 45 minutes
Cooking: 60 minutes
Servings: 8 people
Original Pompadour Cake recipe
Ingredients
1. Puff Pastry
- 300 g wheat flour
- 100 ml water
- 50 g butter 8
- egg yolks
- 1 pinch of salt
2. Filling
- 500 g caramel
- 2 cups heavy cream
- 2 tablespoons sugar
- Banana (essence)
Preparation
- For the puff pastry, in a large bowl, mix the butter, sifted flour, and salt until obtaining a sandy texture. Add the egg yolks one by one, mixing at low speed, and then add the water gradually until forming a smooth and elastic dough. Wrap in plastic wrap and chill in the fridge for 30 minutes.
- Divide the dough into 12 equal parts, roll each one into a very thin round shape on a floured surface, and bake at 180°C each layer for 5 to 7 minutes until they start to brown. Let cool on a rack.
- Puff pastry Whip the chilled cream until soft peaks form, gradually add the sugar until completely dissolved, forming stiff peaks. Fold in the banana essence and adjust the flavor.
- On a cake base, alternate layers of puff pastry with caramel and chantilly cream, pressing gently. Cover the top layer with chantilly cream, optionally sprinkle with crushed pastry leftovers, and refrigerate the cake until the next day before serving.
Origin of Pompadour Cake
The origin of this cake is inspired by a recipe born in Arnac-Pompadour, a locality located in southwest France that would have arrived in Chile in the 19th century and then adapted to local tastes and ingredients, especially in Rancagua and the O’Higgins region.
Did you know?
French cuisine is often referred to as “the mother of all cuisines” due to its significant contributions to cooking such as glazing, bain-marie, flambeing, juice reduction, as well as the creation of delicacies such as purée, pâté, and mousse.
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