Four Quarts Soft Vanilla

Four Quarters Soft Vanilla - Lilie Bakery

A traditional dessert in a soft and fragrant version: the Four soft vanilla quarters. I cooked it in a bundt cake mold (crown) but you can also use a classic round mold. I love its buttery taste so much… Impossible not to crack!

This four soft vanilla quarts is enough on its own ... Understand: no need for icing or ganache to taste it. It is the ideal cake as a snack or dessert, to take with a good hot drink.

Some details about this soft vanilla quarter quarts

Flavor : here we find the good buttery taste of the traditional recipe. I added vanilla to it because it goes perfectly with the little buttery taste.

Texture : this four quarter is less compact than the traditional four quarter. Its soft side is provided by the addition of fermented milk (ribot milk). The result is less dry.

Difficulty level : this fluffy four quarters is very easy to make! You just have to remember to put your ingredients at room temperature (even ribot milk). Without it, the dough will not develop properly.

A four quart recipe with 8 ingredients

Butter : as usual in pastry making, I use unsalted butter (an aberration for Bretons but what do you want!). Here, we want it to be at room temperature, that is to say softened but above all not melted.

Brown sugar : I replaced the white sugar in the traditional recipe with brown sugar which further strengthens the gourmet side of the four quart. I didn't put in a huge dose, I don't like it when it's too sweet.

Flour : wheat flour or spelled flour can be used. I took T55 wheat flour.

Eggs: we want big eggs here, their cumulative weight roughly corresponds to the weight of butter and flour.

Four Quarters Soft Vanilla - Lilie Bakery

Yeast: it is the rising agent of the recipe.

Salt : here it is a flavor enhancer, essential even in baking.

Fermented milk : it's my little extra! I use ribot milk for even more softness. From now on, it is found everywhere in France but other fermented milks are also suitable. To make your own, just let the whole milk and lemon juice stand for 5-10 minutes.

Vanilla : a touch of vanilla extract for its delicious taste ...

How to make a soft vanilla quarter quarts?

The realization is very simple. You will need two containers and that's it. In the first container, mix the dry ingredients. In the other, we beat the butter and the brown sugar to create a creamy consistency.

Then add the eggs, vanilla and incorporate the dry ingredients alternately with the milk. The dough is ready! Born don't mix too much the dough, just enough.

It's important to butter and flour the mold before pouring the dough to be able to unmold the cake afterwards. The cooking is rather long but it is done at low temperature to keep the softness of the cake.

Four Quarters Soft Vanilla - Lilie Bakery

How to keep this quarter quarter once completed?

Personally, I prefer to keep the vanilla cake at room temperature (under a bell is ideal), it keeps all its flavor and especially its softness. It will keep for about 3 days at room temperature.

However, if you want, you can refrigerate it and keep it longer (4-5 days) but its texture will become more dense, due to the cooling of the butter in the cake.

Other recipes to try

If you like bundt cakes, then I advise you to take a look at these other recipes from the blog:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful four quarters!

Four Quarters Soft Vanilla - Lilie Bakery
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5 on 3 votes

Four Quarts Soft Vanilla

A "bundt cake" version of the famous quarter quarts, with a very soft texture and scented with vanilla ...
Preparation15 min
Baking1 h
Total1 h 15 min
Recipe type: Dessert, Snack
Kitchen room: French
Quantity: 5 people

Ingredients:

  • 220 g Soft butter at room temperature
  • 150 g Light brown sugar
  • 3 large eggs at room temperature
  • 2 cc natural vanilla extract
  • 220 g flour
  • 1 cc baking powder
  • 0,5 cc salt
  • 120 ml ribot / fermented milk failing this: classic mixed milk 5min. with 0,5tsp lemon juice

Preparation:

  • Preheat the oven to 165 ° traditional heat. Grease and flour a bundt cake mold (small size 1,4L - the one I used in my photos) or a round springform mold of about 18-20cm.
  • In a bowl, combine the flour, baking powder and salt.
  • Apart, beat the butter so that it becomes very creamy then add the brown sugar. Beat again so that the mixture is smooth and creamy.
  • Add the eggs at room temperature, one by one, mixing between each. Then add the vanilla.
  • Incorporate the dry ingredients in 3 batches, alternating with the milk. Do not mix more than necessary.
  • Pour the dough into the mold and bake for about 50-60 minutes. Test the cooking using a wooden pick as this varies depending on the oven (and molds). Let cool before unmolding the cake on a wire rack until completely cool.
  • Optional: serve with a little icing sugar, whipped cream, or fresh fruit… It is also very good without any additions!

Notes:

Can be kept for about 3 days at room temperature, in an airtight container. In the refrigerator, it tends to harden and therefore become less chewy because of the butter inside. However, it can be refrigerated for about 4-5 days, always hermetically protected.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

- EQUIPMENT USED -

Maryse
Bundt
Moule bundt heritage
Batteur main
Maryse
Bundt
Moule bundt heritage
Batteur main
Maryse
Bundt
Moule bundt heritage
Batteur main
September 24, 2021
22th October

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11 comments

  1. Reply

    LadyMilonguera

    1th October

    5 stars
    Terribly tempting this four quarters!

  2. Reply

    Colette

    1th October

    Bonsoir
    This superb cake can be made with cocoa and in what proportion.
    Thank you

    • Reply

      Lilie bakery

      2th October

      Hello Colette, yes it is possible to add bitter cocoa about 30g with the dry ingredients. You have to think about increasing the sugar to balance. Goodbye !

  3. Reply

    Sarah

    2th October

    Thank you for this recipe
    Can spelled flour also be small spelled flour? Will the result always be soft?

    • Reply

      Lilie bakery

      2th October

      Hello Sarah, yes it is possible, after that depends on the hardiness level of the flour, the closer you are to T.55 the softer it will be.

  4. Reply

    Charity

    8th October

    Hello Aurelie,

    Thank you for all your recipes which are just impeccable !!

    I did this four quarter and it's just excellent
    Merciiiii

    • Reply

      Lilie bakery

      11th October

      Thank you very much Amal!

  5. Reply

    L&T

    12th October

    it looks delicious ! The photos are really appetizing. I remember the recipe!

    • Reply

      Lilie bakery

      18th October

      Thank you so much ! Goodbye :)

  6. Reply

    elodide

    23th October

    a delight this four quarters, we loved it and also super quick to make. I feel like I will often do it again.

    • Reply

      Lilie bakery

      29th October

      Thank you very much for your feedback on this four quarters! Goodbye :)

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