A recipe enjoyed at Le Vieux Logis in Trémolat in the Black Perigord

This recipe is for little walnut cakes with a soft centre that you make in individual molds. Use fluted molds - the traditional shape - if you have them, about 5 cm (2") in diameter.

We sampled the cakes with a walnut nougatine ice cream, walnut-liqueur flavoured cream, and walnut "sacristans," a whole range of ways to showcase a typically Perigordian product.

Note
Since the interior of the cakes must stay soft, you won't be able to check for doneness in the same way you would for other cakes by inserting the point of a knife in the centre. When you make the recipe for the first time, we recommend that you make 1 1/2 times the recipe and do a few practice runs. The baking time will vary depending on the shape of the mold, the temperature of the oven, whether you use a regular or convection oven, etc.

Making the cakes

1. Butter the aluminum molds; sprinkle with sugar and shake out the excess - this will prevent the cakes from sticking.
2. In a bowl, whisk together the eggs and sugar until smooth and pale; blend in the softened butter, flour, baking powder and walnuts;
3. fill the molds with the batter; place in a 180° C (350° F) oven for about 10 minutes.

Walnut Liqueur Cream

1. Whip the cream with a little sugar;
2. flavor the cream with the walnut liqueur - the cream should remain a bit runny, just thick enough to coat.

Sacristans

1. Roll out the puff pastry; cut into strips;
2. roll in granulated sugar and walnut pieces;
3. twist the strips and place on a non-stick pan;
4. bake in a 180° C (350° F) oven until lightly browned.