Saint-Tropez cake with thermomix

Preparation

1. The preparation of this peculiar cake of French origin begins by putting the liquid milk, the sugar, the yeast, the two tablespoons of orange blossom, in the Thermomix bowl, program.
2. 3 minutes / Temperature 37° / Speed ​​1.
3. Then add the flour, the egg, the butter and a pinch of salt, program.
4. 5 minutes / Speed ​​2.
5. Let this dough rest for about 5 minutes.
6. Remove from the Thermomix bowl and place the dough in a bowl, let it rest for 2 hours covered with plastic wrap or a clean kitchen cloth, until it grows due to the effects of the yeast.
7. After the 2 hours of rest and seeing that the dough has doubled its volume, knead to remove the air or gas from the dough. Knead into a ball and then flatten to make a disk approximately 20 cm in diameter.
8. Place the disk of dough on a baking tray lined with non-stick paper or parchment paper, let rest for an hour.
9. Preheat the oven to 180°C.
10. After the hour of rest of the disc of dough, brush the surface with milk and sprinkle the pearl sugar.
11. Bake at 180°C for 35 minutes or until the surface is golden.
12. While the brioche cake is baking, prepare the cream for the filling.
13. Place in the glass of the thermomix, previously washed and dried, milk, sugar, eggs, cornmeal and orange blossom, program.
14. 8 minutes / Temperature 90° / Speed ​​4.
15. Remove the cream from the Thermomix bowl and place it in a container or bowl covered with plastic wrap so that a crust forms.
16. Again, wash and dry the glass of the thermomix, place the butterfly, pour the cream, program.
17. 2 minutes / Speed ​​3.5
18. Then, mix the pastry cream together with the whipped cream very gently so that it does not lose volume.
19. Remove the brioche cake from the oven, let stand and cool. When cool, cut the cake into two halves to fill with the cream.
20. Place the cream in a pastry cream and pour into one of the disks. Cover with the second disc and that’s it. The Saint-Tropez Cake with thermomix will be ready.