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A recipe each day to inspire and have a lot of fun in the process. All the recipes are easy to make, and there are a few surprises along the way.
Sorry it took a week to get it out - we have been really ill!
This cake was said to resemble the Opera in Paris. It is a lot of worth, but really is worth the effort.
You are basically making a sponge, a coffee syrup, a creme de beurre and a ganache, then layering.
So here goes…
Jaconde Sponge
3 Egg whites. (You’ll use the yolks later) 15 g Caster Sugar 100 g Ground almonds 100 g Icing sugar (sieved) 3 whole eggs 30 g Sifted plain flour 30 g melted butter
Method
Whisk the egg whites until stiff Add sugar a teaspoon at a time until glossy
Cover and set aside
Mix almonds and icing sugar in another bowl and whisk in the whole eggs until very frothy
Whisk in flour and the melted butter
Fold into the merangue in batches
Pour into a prepared tin and level the top
Bake for 5 - 7 minutes in a preheated oven , 200ºC, 400ºF, Gas 6 until golden and springy
Coffee Syrup
30 ml Hot water 2 teaspoons coffee 30 g Sugar
Heat the water in a pan and then add the other ingredients, leave to cool.
Chocolate Ganache
120 g 56% Chocolate 120 ml double cream
Heat the cream until it is very hot, but not boiling
Add chocolate pieces and stir carefully, adding until everything is mixed
Leave to cool
Creme de beurre
3 egg yolks 220 g Melted butter 75 g Caster sugar 3 tablespoons water (ONLY 3)
Put the yolks in a bown and whisk gently
Put the sugar and water in a pan and carefully bring to a boil to create a syrup, which you then allow to cool for a few minutes.
Pour the syrup into the egg yolks while whisking and then add the butter, little by little.
To create the cake
Take your sponge and cut carefully four pieces of identical size
Lay one slice on a platter or serving plate and brush some of the coffee into it.
Then a layer of Creme de beurre (Half the total)
Then another sponge
Brush with more coffee
Then a layer of Ganache (About half of it
Another layer of sponge
Brush with coffee
The second layer of Creme be beurre on this
A final sponge layer
Ganache to cover the top
Recipe for the day
A recipe each day to inspire and have a lot of fun in the process. All the recipes are easy to make, and there are a few surprises along the way.
