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The Great South African Bake Off

Caramel fudge Japonaise

Recipe by Lauren from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Meringue layers:

  • 2½ cups ground almonds
  • ½ cup caster sugar
  • ½ cup cornflour
  • 10 egg whites
  • 1⅓ cups icing sugar

Fudge custard filling:

  • 900ml milk
  • 5 egg yolks
  • 190g caster sugar
  • 10-12 drops fudge essence
  • 75g cornflour
  • 450ml whipping cream

Caramel sauce:

  • 100g cream
  • 100g water
  • 100g caster sugar
  • 2tbsp butter
  • ½tsp salt

Almond praline:

  • 120g almonds, blanched
  • ½tsp lemon juice
  • 50g caster sugar

Preparation method

Meringue layers (made in 2 batches):

  1. Preheat the oven to 160°C.
  2. Prepare trays by drawing a 20cm circle on baking paper, as a meringue template.
  3. Combine ground almonds, caster sugar and cornflour in a bowl.
  4. In a separate bowl, beat egg whites until soft peaks form, while adding icing sugar.
  5. Fold in the almond mixture.
  6. Fill a piping bag (with a ½cm round piping tip) and pipe mixture onto prepared circles.
  7. Bake for 20-25 minutes.
  8. Cool for 10 minutes before loosening meringues.

Fudge custard filling:

  1. Heat milk in a saucepan, and bring to boil.
  2. Whisk egg yolks, caster sugar and fudge essence together, then add cornflour.
  3. Pour the hot milk over the egg mixture, while whisking.
  4. Bring to the boil, whisking continuously, then reduce heat.
  5. Simmer until thick and smooth.
  6. Remove from heat.
  7. Whip cream to soft peaks and fold into half of the fudge custard.

Caramel sauce:

  1. Mix water and sugar in a saucepan on medium heat. Do not stir.
  2. When mixture turns a caramel colour, add the butter, then the cream and salt.

Almond praline:

  1. Prepare a tray lined with baking paper.
  2. Place almonds in oven at 180°C for 8-10 minutes.
  3. Reserve 100g roasted almonds.
  4. Melt sugar in a pan, until it turns golden.
  5. Add 24 almonds and the lemon juice, stir and spread onto baking paper.

Assembly:

  1. Crush 100g roasted almonds to decorate.
  2. Place one meringue layer and cover with fudge custard.
  3. Place another meringue layer, and continue alternating.
  4. Do not cover last layer of meringue.
  5. Spread the remaining custard around the outside and cover with crushed nuts.
  6. Pipe small rosettes of caramel sauce at 12 equidistant points around the outside of the cake and decorate each with a piece of praline.

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.