| Ingredient | Method |
| Biscuit Joconde (A) almond powder 50 g icing sugar 25 g LP flour 35 g 2 A eggs corn oil 15ml baking powder ¼ tsp (B) 2 A egg white cream of tartar ¼ tsp 30g caster sugar | 1. Mix and sift the icing sugar, almond powder, baking powder and flour. 2. Beat the eggs till white and fluffy. Add in half of the sifted powders, mix well. Add in the other half and mix well again. 3. Add corn oil into step 2, mix well and set aside. 4. Add the tartar powder into the egg white and beat until foamy. Add in the caster sugar and continue to beat until medium peak form. 5. Lightly fold 1/3 of the meringue into the almond mixture. Fold in the remaining 2/3 of meringue evenly. 6. Pour the batter into a 7" square cake tin and bake in a preheated oven at 180°c for 30-35 min. 7. Invert the cake immediately after removing from the oven. When it has cooled down completely, cut the cake into 3 layers of equal thickness. |
| Coffee buttercream 65g butter, soften 1 A egg whites 30g caster sugar, divided use 15ml water
1 pinch of coffee powder
| 1. Beat the butter until light and smooth. Set aside. 2. Whisk the egg whites & 10g sugar until medium peak form (non-flowable stage). Set aside. 3. In a sauce pan, put the 20g sugar and water and bring to boil over medium low heat. 4. When syrup is hot and boiling (~117°C, soft ball stage, 糖液粘稠有细密小泡而不是大泡泡。 成功的糖水是粘稠，透明，流动不会马上结晶的。), turn off the heat, and then pour it over the egg whites and continue whisking until stiff (without waiting it to cool). 5. Once meringue is cooled, add all butter & coffee powder into it and continue beat until become creamy and light. * may double the ingredients if wish to have tall cake |
| Chocolate Ganache dark chocolate coins 50g whipping cream/milk 20ml butter 10g | Cook all the ingredients over a low beat until smooth to make the ganache. * may double/triple the ingredients if wish to have tall cake and for top. |
| Coffee syrup hot water 50ml caster sugar 20g coffee powder 2 tsp RUM 10ml | Dissolve the sugar and coffee powder in hot water, stir well. After cooled, add in the rum, stir well and strain for later use. |
| Assemble: 1. Place a layer of cake on the board and brush the surface with a thin layer of coffee syrup. Spread a layer of coffee cream about a quarter inch thick. 2. Apply your next layer of cake. Soak it with coffee syrup. 3. For middle layer of ganache, spread it thinner than the buttercream. Just a covering will do. 4. Apply the next layer of joconde. Soak it with coffee syrup. Spread another quarter-inch layer of coffee buttercream. Again, check for evenness all the way around as you apply it. 4. For top layer, spread the chocolate mirror glaze to cover the top. Send back to fridge to chill for 5-10 minutes, then remove from fridge and pour the glaze again over the cake. Repeat for 2-3 times to create a smooth surface. (May use chocolate ganache, spread it thinner than the buttercream). 6. Chill the cake in for first 15 minutes and decorate the top. Send back to the refrigerator for 1 hour or until it is set. 5. Then, using a knife (heated under hot tap water and then dried) slice off the edges to reveal the layers. bottom to top: Biscuit Joconde->Coffee syrup->Coffee buttercream->Biscuit Joconde->Coffee syrup->Chocolate Ganache->Biscuit Joconde->Coffee syrup->Coffee buttercream->Chocolate Ganache/Mirror Glaze | |
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