Sleeping Beauty Cake by Jean Imbert

Jean Imbert gives you his recipe for Sleeping Beauty Cake!

Ingredients:  

Sponge cake 

200 g flour 

200 g sugar 

6 fresh eggs  

30 g butter 

Blue mascarpone cream 

200 g mascarpone 

300 g single cream 

100 g icing sugar 

Blue food colouring 

1 punnet of blueberries 

The recipe:  

Sponge cake 

Set a pan of water to boil and while it’s heating up, put the egg and sugar into a bowl and mix well. Then place the bowl over the hot pan and whisk the batter to the ribbon stage. Remove from the bain marie and continue whisking until completely cold. Gently incorporate the flour with a spatula. Grease a roasting pan with melted butter and pour mixture into it to a height of 2 cm. Smooth with the spatula and cook for 20 minutes in an oven pre-heated to 180°c. 

Remove your sponge cake and allow to cool. Cut into 10 cm roundels (with a bowl for example).  

Blue mascarpone cream 

Incorporate the mascarpone in the single cream and whip together, adding the icing sugar and blue food colouring to form a stiff Chantilly cream, then put in a piping bag.  

Assembly 

Layer the sponge discs with the blue mascarpone cream and two or three blueberries and repeat 4 times, finishing off with blueberries. 

Did you know?  

Cooking has always been a key element of Disney cartoons, some scenes marking entire generations. 

Chef Jean Imbert, who trained with Paul Bocuse created this recipe from childhood memories. This is a take on the famous cake in Belle au Bois Dormant made by Flora, Pâquerette and Pimprenelle.  

This was one of the 12 recipes of the Petit Jean experience available at the Disneyland Hotel (Founder’s Club) in 2018.  

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