| Ingredient | Method |
| Biscuit Joconde (A) almond powder 50 g icing sugar 25 g LP flour 35 g 2 A eggs corn oil 15ml ¼ tsp baking powder 2 tsp green tea powder (B) 2 A egg white cream of tartar ¼ tsp 30g caster sugar | 1. Mix and sift the icing sugar, almond powder, green tea 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 and step 1 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. |
| Frosting: Swiss buttercream: 2 A egg whites 100 grams granulated sugar 135 grams unsalted butter, cut into cube, at room temperature (I used farmcows brand) 1 teaspoons pure vanilla extract 1/4 teaspoon fine salt Flavour: 1tbsp green tea powder | Swiss buttercream: 1. Wipe the bowl of an electric mixer with paper towel and lemon juice or vinegar to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. 2. Add the egg whites and sugar to the bowl, whisking constantly but gently, until temperature reaches 60°C, or until the sugar has completely dissolved and the egg whites are hot. Remove from heat. 3. Using hand mixer, whisk until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 6 to 8 minutes. 4. With mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing until it comes together. Add the vanilla, green tea powder and salt, continuing to beat on low speed until well combined. 5. Add additional flavors, purees, or mix-ins as desired. 6. Keep in airtight container in refrigerator for up to one week or in the freezer for up to 2 months. Let come to room temperature and re-whip in the mixer before using. *The frosting recipe makes enough to fill, crumb coat, and frost the cake. If you want to do borders or more elaborate decorations, multiply the recipe by 1.5. |
| Chocolate Ganache dark chocolate coins 80g sour cream 50g butter 20g | ~microwave the chocolate coins for 1-2 min @ medium heat until melted. ~Mix the sour cream and butter and stir until smooth to make the ganache. |
| Topping: Mirror Glaze 110ml white Chocolate mirror glaze | To use the mirror glaze, using double boiled method/microwave to melt the glaze. Lets wait the temperature reduce to 35C. |
| Gelatin bubbles: (ing may *3) Small balloons 3 teapoon powdered gelatin 1 drop liquid food color 2 tablespoons water 1/8 teaspoon gold pearl dust shortening | 1. Fill a balloon 1/3 to 1/4 full of air. Pinch the balloon at both ends (the blown up/bulbous end and the open end) and tie the two together. This will help the balloon achieve a more round, bubble-like shape. Repeat process with remaining balloons. Wash the balloons and dry it with tissue. Balloons tend to attract fibers and particles (static electricity) so place them on a dust-free surface. 2. Brush the balloons with a little shortening, then use your fingers to completely coat the balloon. Use a paper towel to wipe off most of the vegetable shortening you just applied. There will still be a very thin residue of shortening left behind. If too much of the shortening is left on the balloon, the gelatin will not stick! 3. In a small microwave-safe bowl, quickly whisk together the gelatin, food color, gold pearl dust and water. It will become thick almost immediately. Let gelatin stand 5 minutes. 4. Heat the gelatin in the microwave for 1 min, or until it is completely melted. Let the mixture stand until lukewarm. 5. Hold a balloon by the knot and dip it into the gelatin, rotating it to coat the sides and avoiding the knot. Hold the balloon upright (knot to the bottom) and allow the excess to drip back into the bowl. Transfer the balloon to the grid cooling rack knot-side down. Allow the balloon to dry for 5-10 minutes. Repeat with remaining balloons. Re-dip balloons in the gelatin. You may need to re-heat the gelatin mixture in the microwave for 3-4 seconds. The balloons will feel rubbery at first, but will dry to a firm, crisp shell over a 24 hour period. 6. Once the balloons are completely dry, you can remove the balloon. Start by snipping a hole with scissors right beside the tied knot. As the air escapes, the balloon should pull away from the sides of the gelatin. Using the scissors again, cut a larger hole in the bottom of the balloon and pull the balloon out with your fingers. If the gelatin layer is too thin, it may collapse. 7. Place the bubbles cut-side-down when decorating. They can be used on buttercream and attached to fondant with piping gel or corn syrup. 8. The bubbles will keep for a long time. Store them in an air-tight container or zip-top bag until ready to use. |
| Assemble: 1. Place a layer of cake on the board. Spread a layer of cream about a quarter inch thick. 2. Apply your next layer of cake. 3. For middle layer of ganache, spread it thinner than the buttercream. Just a covering will do. 4. Apply the next layer of joconde. Spread another quarter-inch layer of 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->Green tea buttercream->Biscuit Joconde->Chocolate Ganache->Biscuit Joconde->Green tea buttercream->Chocolate Ganache/Mirror Glaze | |
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