{"id":25725,"date":"2022-02-04T08:24:07","date_gmt":"2022-02-04T07:24:07","guid":{"rendered":"https:\/\/bake-street.com\/?p=25725"},"modified":"2026-04-08T12:25:37","modified_gmt":"2026-04-08T10:25:37","slug":"le-miserable-belgian-cake","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/le-miserable-belgian-cake\/","title":{"rendered":"Le mis\u00e9rable, Belgian cake"},"content":{"rendered":"

Some of the recipes that I share with you come to me thanks to your messages, comments and emails. It’s true that I find many of them by chance or while I’m looking for specific recipes. But, it is thanks to you that you send me cakes, desserts, sweets… Or you ask me about certain creations (that you have tasted on a trip, eaten a long time ago or even from your childhood) that I can know about their existence and share them here. Specifically, this Belgian cake called Le Mis\u00e9rable<\/strong><\/em> was requested by two people and, of course, I take good note of everything you send me.<\/p>\n

It’s true that some recipes take a while to share, not because they don’t interest me, but because I may already have recipes prepared and organised for publication. On other occasions, as they are recipes that I don’t know, I look for information, see different processes to make them and, after that, I test them at home. Until I get a result that I like or that I think is good, I don’t share it here with you.<\/p>\n

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To make this cake I found recipes that, despite sharing the same elements, differed greatly in quantities and proportions. Especially when it came to preparing the French buttercream<\/strong>.<\/p>\n

Although it is a very simple recipe to make, you will see that it is not very difficult, I do think that the quantity of each ingredient is important. In this way we will obtain a moist and spongy sponge cake or almond base, as well as a buttercream with a soft, delicate texture, with just the right amount of sweetness and very pleasant on the palate.<\/p>\n

By the way, how the years go by! Today my website is 10 years old!<\/strong> Who was going to tell me that I was going to be sharing recipes for so many years, hahaha. Thank you so much to all of you who are part of this beautiful family, here’s to many more years!<\/p>\n

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“Le mis\u00e9rable<\/em>” origin, Belgian cake.<\/h5>\n

This cake with its unusual name, which translates as “wretched, unfortunate or unlucky<\/strong>“, does not do justice to its name at all. Contrary to what it may sound like, it is a cake made with good quality ingredients and is far from being a humble sweet.<\/p>\n

In 1920, Pierre Gaelens<\/strong><\/em> worked in Brussels in one of the most prestigious confectioneries in the country, Maison Jean Bol<\/strong><\/em>. This patisserie was run by two Swiss brothers. It was there that Pierre learned how to make this cake, Le Mis\u00e9rable<\/strong><\/em>.<\/p>\n

Pierre took the recipe with him to Knokke<\/strong><\/a> and opened a bakery-pastry shop in Kustlaan<\/strong> <\/em>in 1932. There he continued to bake the famous cake and named it “Mis\u00e9rable<\/em>” after Victor Hugo<\/strong><\/a>, French romantic poet, playwright and novelist<\/strong> who was considered one of the most important French-speaking. He was also an influential politician and intellectual in the history of his country<\/strong>, which led to his being sentenced to exile during the 20 years of the Second French Empire<\/strong>.<\/p>\n

In 1862 he published one of his most significant works, “Les Miserables<\/strong><\/em>“, a work that pays homage to the people of Guernsey. This book was the inspiration for naming his creation after his novel.<\/p>\n

Simplicity and elegance.<\/h5>\n

A cake made with an almond sponge cake<\/strong>, similar to the Joconde or Gioconda sponge cake (like the one I made for the Opera cake<\/strong><\/a>), accompanied by a French buttercream flavoured with vanilla<\/strong>. All sprinkled with icing sugar… Simple and sublime.<\/p>\n

The grandson Paul Gaelens<\/em> continues the tradition to this day. In the patisserie, small Mis\u00e9rables are also prepared in the form of a mignardise<\/strong><\/em>. Perfect to serve after a meal as a dessert, with a digestive, coffee or tea.<\/p>\n

Mignardises, <\/b>come from the French tradition, specifically from the word Mignard<\/strong>, which means something light, small, delicate and refined<\/strong>. They are small, elaborate preparations, with an attractive, eye-catching appearance and carefully decorated, making them appetising to eat just by looking at them. A small mouthful that anticipates the wealth of flavours and emotions it contains.\u00a0<\/em><\/p>\n

This way of making small artistic creations in the kitchen arose when, in the past, confectioners used the remaining heat of the oven, once it had been turned off, to bake small pieces that could not be baked with other types of heat, thus giving rise to Petit Fours<\/strong>: small sweets that could be eaten in one bite when having coffee or tea.<\/em><\/p><\/blockquote>\n

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Carrying out the French butter cream for Le Mis\u00e9rable<\/em>.<\/h5>\n

When we think of buttercream, the first thing that comes to mind is the famous buttercream made with Italian meringue<\/strong>. Of course, this buttercream has the same process, but instead of using egg whites to make it, we will use egg yolks<\/strong>.<\/p>\n

To prepare it, the first thing we will have to make is a Pat\u00ea \u00e0 Bombe<\/strong><\/em>.<\/p>\n

This is a very light base due to the way it is prepared, which incorporates a lot of air in it thanks to its high protein content together with the batter, but it is also rich in sugar. The combination of both elements results in a very light and fluffy mixture. It is used in all preparations that need to obtain an airy and light result such as semifreddi, butter creams, mousses, sponge cakes…<\/p>\n

To whip the egg yolks, prepare a syrup and pour it over them. This step will ensure that the egg yolks are pasteurised and safe for consumption, making them more shelf life.<\/p>\n

Once pat\u00ea \u00e0 bombe<\/strong><\/em> has cooled, proceed to add the butter, little by little, while whipping. The result will be a very airy, smooth cream with a velvety texture. It can be flavoured with vanilla or liqueurs, it works very well with these ingredients. As it is made with egg yolks, the cream obtained will have a yellowish colour<\/strong>.<\/p>\n