Trois-Frères cake-Wikipedia

Vignette Trois-Frères cake , wood engraving, according to a drawing by E. Ronjat, in The Pastry Book , Jules Gouffé, Paris, Librairie Hachette, 1873.

The Trois-Frères cake , or Trois-Frères cake , is a French pastry created in 1851 by the Julien brothers, renowned pastry chefs, also inventors of Savarin. Done with rice flour, eggs and marasquin, it is embellished with apricot jam and candied angelic pieces ^{[ first ]} . It is cooked in a mold resembling the Baba mold, called “Three-Frères mold”.

In 1844, two brothers, Arthur and Auguste Julien, opened the Pouissery de la Bourse, at the corner of rue Vivienne and Place de la Bourse in Paris ^{[ 2 ]} . Renowned establishment, we owe him many creations, called the Moka, the Savarin ^{[ 3 ]} , Cambacérès, Talleyrand or Richelieu ^{[ 4 ]} , or the Portuguese tomb, thought or slump ^{[ 5 ]} .

In January 1851, with their brother Narcisse who joined them, they launched their new creation, the Trois-Frères cake ^{[ 6 ] , [ 7 ]} . Auguste Julien, who was a chef at the famous pastry chef Chiboust, reported from Bordeaux the recipe for the sponge cake. It is by trying to improve it that he has the idea of ​​using rice flour, then fashionable ^{[ 8 ]} . A cake pan, in the shape of a Baba mold, but with twisted walls ^{[ 9 ]} , is specially created for the occasion by the Trottier house. He takes the name of “Moule (à) Trois-Frères”. A patent application is filed in 1857 ^{[ ten ]} . Like other creations from Maison Julien, the Trois-Frères cake is very successful.

The cake is made from rice, eggs and slump flour, which makes it a gluten -free pastry ^{[ 11 ]} . Once cooked, it is garnished with apricot jam, pieces of candied angelica and praline almonds ^{[ 8 ]} . According to Large gastronomic Larousse , there is a variant based on almond powder, sugar, eggs and whipped cream, fragrant with orange ^{[ twelfth ]} .