Bagatelle ®

The recipe for this wonderful cake I received during a reporting for the Slovak magazine Cakes from mama, the master pastry chef Bernard Proot, owner of the most luxurious pastry shop in Antwerp. This way I would like to thank him so much for giving me the permission to post his recipe on my blog.

Preparation time 40 minutes .. Baking 18-20 minutes


  • 380 g egg white
  • 75 g sugar
  • 380 g almond powder
  • 380 g icing sugar
  • 75 g flour


  • 3 eggs
  • 2 yolks
  • 3 vanilla pods whose seeds when the eggs go
  • 300 g sugar
  • 775 g of water
  • 600 g soft butter in cubes


Beat egg whites and sugar. Almond powder and icing sugar together with the boom mixing and sieving.
The almond powder very carefully with the whipped protein mix. Spread on 2 bakplaatjes from 30 to 40 cm. Baking in a ventilated oven at 165 ° between 18-20 minutes.


First three ingredients fluffy. Water and sugar boil at 121 ° C and the eggs on casting. All this let lukewarm beat in a slow speed and then add the butter into pieces and smooth stirring.


Take the first biscuit and place in a framework of 30cm to 40cm. Ironing down a layer of butter cream. Cut the strawberries into 2 or 4 depending on the size of the strawberries. Place the strawberries with the cutting edge in the butter cream. Keep 150 g butter cream separately
The remaining cream are you doing on the strawberries and spread smooth. Place the second sponge cake with cream on top (so the sheet edge is at the top) and pressure.

The cream we should have kept aside for now the top is nicely smooth. Place cake in the refrigerator until the next morning.


Take 200 g of hot cocoa butter and add red dye (the dye must be soluble in a fat basis). Spray the colored cocoa butter (about 35°C) on the cake that comes precisely from the cooling (the cake should definitely still cold).

Cut the sides of the cake with a hot knife right now and finish.

A few days later there was a nice and unexpected surprise – the tart itself. The first one I’ve got in the last 7 years as a gift. And it was the most delicious tart I at.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.