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The Great South African Bake Off

Almond and kirsch, coffee and walnut and lemon meringue petit fours

Signature Recipe by Dot from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Almond and kirsch petit four

Joconde sponge:

  • 3 egg whites
  • 15g caster sugar
  • 100g almond flour
  • 100g icing sugar
  • 3 eggs
  • 30g flour
  • 30g unsalted butter, melted

Créme au beurre filling:

  • 2 egg yolks
  • 35g caster sugar
  • 1½tbsp water
  • 100g unsalted butter
  • ½tsp vanilla extract

Syrup:

  • 50g caster sugar
  • 100g water
  • 2tbsp kirsch

Icing:

  • ½ cup white chocolate (Lindt)
  • 2 cups icing sugar, sieved
  • ⅛ cup corn syrup
  • ⅛ cup hot water
  • ½tsp vanilla extract
  • Colouring

Assembly:

  • 50g raspberry jam

Coffee and walnut petit four

Sponge:

  • 180g cake flour
  • 1tsp baking powder
  • 120g caster sugar
  • 150g unsalted butter
  • 2 eggs
  • 2tbsp espresso coffee powder

Coffee butter icing:

  • 50g unsalted butter
  • 150g icing sugar
  • 100ml pouring cream
  • 200g raw walnuts

Lemon meringue petit four

Sweet pastry:

  • 150g unsalted butter
  • 50g caster sugar
  • 220g cake flour
  • 1 egg

Filling:

  • 3 lemons, zest and juice
  • 30g cornflour
  • 120g caster sugar
  • 3 egg yolks
  • 225ml water

Swiss meringue:

  • 2 egg whites
  • 100g caster sugar
  • ¼tsp tartaric acid

Preparation method

Almond and kirsch petit four

Joconde sponge:

  1. Whisk the egg whites until stiff. Mix in the sugar until mixture is a glossy meringue.
  2. Cover bowl with cling film until needed.
  3. Mix the almond flour and icing sugar, and then add the eggs until mixture doubles in volume.
  4. Gently fold in the flour, and then the meringue mixture. Fold in the melted butter.
  5. Turn the mixture into a lined Swiss roll tin (23cm x 33cm).
  6. Bake at 220°C for 5-7 minutes, until pale golden colour.
  7. Turn out cake onto lined rack to cool.

Créme au beurre filling:

  1. Mix the egg yolks in a mixer with a balloon whisk.
  2. Dissolve the sugar with the water, and then bring to the boil until a syrup.
  3. Pour the syrup over the egg yolks, and continue to mix until thick.
  4. Add the butter, one knob at a time, and then add the vanilla.

Syrup:

  1. Gently dissolve the sugar in the water and kirsch over a medium heat.
  2. Simmer for 5 minutes, until syrup has reduced by half.
  3. Remove from heat and leave to cool.

Icing:

  1. Gently melt the white chocolate.
  2. Mix the icing sugar, syrup and water in a bowl, and gently stir until smooth.
  3. Add the chocolate, vanilla and colouring (leaving a little uncoloured for decorating).

Assembly:

  1. Cut the sponge in half. Carefully split the two halves down the middle to form 4 sponges.
  2. Spread the crème au beurre on the first sponge. Add the next sponge and spread with the jam. Add the next sponge and spread with crème au beurre. Add the top sponge.
  3. Cut into 6 square cakes, and place on wire rack.
  4. Pour the icing over each cake, covering completely.
  5. Leave to set, and then pipe the remaining icing as decoration.

Coffee and walnut petit four

Sponge:

  1. Mix the coffee in a little bit of boiling water, and leave to cool.
  2. Cream the butter and sugar.
  3. Add the eggs, and mix.
  4. Add the flour and baking powder, and then add half the coffee.
  5. Pour the mixture into a lined 22cm x 30cm cake tin.
  6. Bake for 40 minutes at 160°C.

Coffee butter icing:

  1. Cream the butter, and then add the icing sugar, a little at a time.
  2. Alternate with adding cream until desired consistency.
  3. Add the remaining half of the coffee from the sponge recipe.
  4. Keep aside 6 whole nuts for topping. Roughly chop the remainder of the nuts in a food processer.

Assembly:

  1. Slice sponge into 2, cutting off top. Then cut into 12cm x 5cm rounds with a cookie cutter.
  2. Spread the icing on one half, and then add the other.
  3. Cover the sides and top in butter icing and roll in the nuts.
  4. Pipe a pattern on the top, and add a whole walnut.

Lemon meringue petit four

Sweet pastry:

  1. Cream the butter and sugar. Add the egg and flour. Bring together into a firm dough.
  2. Wrap in cling film, and place in fridge for 15 minutes.
  3. Roll out pastry and cut with cookie cutter to fit small tart tray, pricking the bottoms.
  4. Add baking paper and baking beans, and blind bake at 200°C until slightly cooked.

Filling:

  1. Zest and juice the lemons, and then mix with the cornflour.
  2. Put the water in a pot, and bring to the boil. Add the lemon mixture, and stir until thickened. Remove from heat.
  3. Mix the sugar and egg yolks, and then mix in with the lemon mixture.
  4. Return to the heat and stir until thick.
  5. Place mixture in pastry shells.
  6. Bake at 170°C, until mixture has set.
  7. Leave to cool a little, and then remove from tray and leave to cool completely.

Swiss meringue:

  1. Combine the egg whites, sugar and tartaric acid in a glass bowl. Heat over a pan of boiling water until the sugar has dissolved.
  2. Remove from heat and beat until stiff and glossy.
  3. Pipe over tarts and brown with blowtorch.

The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.