If you've ever been to Guadeloupe. You've probably made a detour to Les Saintes. There, you've undoubtedly tasted this cake made of shortcrust pastry, jam and sponge cake. It's usually sold individually as a small tartlet... The authentic recipe is based on Coconut jam, but you can vary the pleasures with Mango/Passion jam, Apricot Country jam,... 

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EQUIPMENT

• 1 Salad bowl
• Stretch film
• 1 bowl
• 1 Whisk
• 1 Wooden rolling pin
• 1 Ring
• 8 Tartlet molds
• 1 Fork
• 1 Soup Spoon

INGREDIENTS

Génoise

• 100g Wheat flour
• 100g Brown sugar
• 3 Fresh eggs
• 1 Pinch salt
• 1 teaspoon vanilla flavoring
• 1 pinch cinnamon
• 1 pinch nutmeg
• A few drops of bitter almond essence
• Zest of a small lime
• Jam of your choice: Coconut Ginger, Mango/Passion, Tamarind...

Shortcrust pastry

• 150g Wheat flour
• 75g Soft butter or margarine
• 1 Pinch Salt
• - Water

RECIPE PREPARATION

Shortcrust pastry

• If you have a ready-made one, you can skip this step. Otherwise, follow the recipe below.
• Mix the flour with the salt and butter.
• Add a little water until the dough has a good consistency.
• Chill for 30 minutes.

Génoise

• Mix the whole eggs with the sugar and various flavorings. The mixture should become frothy.
• Finish by adding the flour and pinch of salt, mixing gently.

Assembly

• Roll out the shortcrust pastry on a floured surface.
• Cut out circles of dough the size of the molds.
• Place a pastry circle in each mold and prick with a fork.
• Add a spoonful of jam. Cover with a little sponge dough.
• Bake at 180° for 20 to 30 minutes.