For the cake crust:
1/2 cup unsalted butter, softened
1 cup all-purpose flour
1 1/2 to 2 tablespoons cold water
For the caramel:
1 3/4 cups granulated sugar
4 tablespoons water
For the whipped cream:
Cold water
1/2 cup unsalted butter, cut into small pieces
1/2 teaspoon salt
1 cup all-purpose flour
3 large eggs
For the meringue:
4 egg whites
1 1/3 cups granulated sugar, plus 1 tablespoon
1/2 cup cold water
For the cake crust:
1/2 cup unsalted butter, softened
1 cup all-purpose flour
1 1/2 to 2 tablespoons cold water
For the caramel:
1 3/4 cups granulated sugar
4 tablespoons water
For the whipped cream:
Cold water
1/2 cup unsalted butter, cut into small pieces
1/2 teaspoon salt
1 cup all-purpose flour
3 large eggs
For the meringue:
4 egg whites
1 1/3 cups granulated sugar, plus 1 tablespoon
1/2 cup cold water
Prepare the cake crust: Combine the flour and butter in a medium bowl
Bate with two forks until the mixture resembles coarse crumbs
Adequate cold water by degrees, stirring with a fork
Shape into a ball
Open the top of a 25 cm diameter cake mold and place the dough inside. Reserve
Make the whipped cream: Combine the eggs, sugar, and flour in a saucepan and cook over low heat, stirring constantly
Cook until thickened
Remove from heat and let cool slightly
Prepare the meringue: Beat the egg whites until stiff and shiny
Melt 1 tablespoon of granulated sugar in a small saucepan over low heat
Add the cold water and stir to combine
Combine the egg yolks, sugar, and flour in a bowl and mix well
Cook the mixture over medium heat, stirring constantly, until it thickens
Remove from heat and let cool slightly
Reheat the cake crust in the oven at 200°C for about 25 minutes or until lightly browned
Let cool
Dismount and place on a nice plate
While the cake is baking, shape the remaining dough into small balls, about 4 cm in diameter, using a piping bag with a large round tip
Bake in the oven at 200°C for about 40-45 minutes or until lightly browned
Let cool
Make the caramel: Melt 1 cup of granulated sugar and 1/2 cup water over low heat, stirring constantly
Remove from heat and let cool slightly
Dip each ball into the caramel and place around the cake crust, about 2 cm apart
Serve cold.
