Ile Flottante (Floating Island) Recipe

Name: Ile Flottante (Floating Island)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup currants; 1 spongecake loaf (see recipe), preferably made at least one day in advance; 1/4 cup kirschwasser or maraschino liqueur; 1/2 cup apricot preserves; 1/4 cup toasted, coarsely chopped almonds; 1 cup heavy cream; 2 tablespoons sugar; 1/4 cup shelled pistachios, cleaned of their dark outer coating; English custard (see recipe) OR; Raspberry sauce (see recipe)

Servings: persons

1/4 cup currants
1 spongecake loaf (see recipe), preferably made at least one day in advance
1/4 cup kirschwasser or maraschino liqueur
1/2 cup apricot preserves
1/4 cup toasted, coarsely chopped almonds
1 cup heavy cream
2 tablespoons sugar
1/4 cup shelled pistachios, cleaned of their dark outer coating
English custard (see recipe) OR
Raspberry sauce (see recipe)

1
Place the currants in a small bowl and add warm water to cover.
2
Let stand 30 minutes or longer.
3
Drain and pat dry.
4
Place the spongecake loaf on a flat surface and, holding a sharp knife parallel to the surface, cut the cake lengthwise into four flat slices, each approximately the same thickness.
5
Arrange the slices close together.
6
Sprinkle or brush with the kirschwasser or maraschino liqueur.
7
Heat the apricot preserves in a small saucepan, stirring.
8
When slightly liquid, remove from the heat.
9
Brush the spongecake slices with the preserves.
10
Use half of the currants and sprinkle an equal portion of them over the layers.
11
Sprinkle each layer with an equal amount of the almonds.
12
Reshape the loaf by piling the layers one on top of the other.
13
Whip the cream and when it is partly beaten, sprinkle in the sugar.
14
Continue beating until it is stiff.
15
Coat the reassembled loaf with the whipped cream, top and sides.
16
Sprinkle the remaining currants and the pistachios over the loaf.
17
Set the loaf in a rectangular serving dish, leaving a margin for the sauce.
18
Pour an English custard or a raspberry sauce around the cake and serve sliced.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup currants, 1 spongecake loaf (see recipe), preferably made at least one day in advance, 1/4 cup kirschwasser or maraschino liqueur, 1/2 cup apricot preserves, and more.

Yes, Ile Flottante (Floating Island) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ile Flottante (Floating Island)

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