| Ingredient | Method |
| Biscuit Joconde (A) almond powder 75g icing sugar 40g LP flour 55g 3 A eggs corn oil 25g ¼ tsp baking powder 3 tsp earl grey 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. |
| Chocolate Financier (French almond cake) 40 g dark chocolate coins 18 g caster sugar 20 g unsalted butter 10 g LP flour 10 g ground almonds 1 A egg white pinch of salt 1/2 tsp vanilla essence | 1. Preheat oven to 180 degrees C 2. Melt chocolate and butter in the microwave or a hot water bath 3. Sift and combine all the dry ingredients 4. Add egg whites into the dry ingredients and combine with a whisk 5. Lastly, add chocolate and whisk until incorporated 6. Spread out thinly onto a 7' lined square pan. 7. Bake for 6 to 8 minutes until set. Cool completely. |
| Earl grey syrup 50 ml boiled water 1 tsp earl grey tea powder 20 g sugar | 1. Add in earl greyt powder and sugar into boiled water and stir to dissolve. 2. Pour into a clean bowl and cool completely |
| Frosting: Swiss buttercream Flavour: 1-2 tbsp earl grey powder | |
| 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: 110ml white Chocolate + 40g dark chocolate coins some pistachio nut & almond flakes | |
| Assemble: 1. Place a layer of cake on the board and brush the surface with a thin layer of earl grey syrup. Spread a layer of buttercream about a quarter inch thick. 2. Apply your next layer of cake and brush the surface with a thin layer of earl grey syrup. 3. For middle layer, place the chocolate financier gently followed by ganache, spread it thinner than the buttercream. Just a covering will do. 4. Apply the next layer of joconde and brush the surface with a thin layer of earl grey syrup. 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 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-> earl grey syrup->buttercream->Biscuit Joconde->earl grey syrup->Chocolate Financier->Chocolate Ganache->Biscuit Joconde->earl grey syrup->buttercream->Chocolate Ganache/Mirror Glaze | |
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