- 80g flour
- 30g butter
- 1 egg
- 1tbsp dry yeast
- 1tsp sugar
- 1tsp instant coffee powder
- 2tbsp boiling water
- 2tbsp pinch of salt
- 2 egg whites
- 100g caster sugar
- 75g almond meal
- 75g caster sugar
- 55ml water
- 50ml kirsch/rum/sherry/brandy
- 100g butter
- 200g icing sugar, sifted
- 1tbsp coffee powder/coffee essence
- 150ml whipping cream
- 12 glacé cherries
- Preheat the oven to 180°C.
- Dissolve the coffee powder in 2tbsp of boiling water.
- Add sugar and yeast, then allow to rest.
- Line a 7-inch round cake tin with parchment paper.
- Combine flour and butter, to form a sand-like texture.
- Pour in the yeast mixture.
- Sprinkle some of the flour mixture from the side over the yeast mixture.
- Allow to rest until the sprinkled flour starts to be absorbed into the yeast mixture.
- Add egg into the yeast mixture, and combine the ingredients to a smooth batter.
- Pour the batter into a prepared tin.
- Cover with cling film and allow it to proof until it doubles in size.
- Bake for 20 minutes.
- Cool on a wire rack.
- Preheat the oven to 160°C.
- Line a baking sheet with parchment paper.
- Draw two 8-inch circles on the greased parchment paper.
- Beat egg whites until you obtain soft peaks.
- Add half the sugar and beat for 3 minutes on medium speed.
- Add the remaining sugar, and beat until stiff and shiny peaks form.
- Fold in the ground almonds. Mix well.
- Divide the mixture in half and spoon over the circles.
- Spread mixture evenly with an offset spatula within the circles.
- Bake for 30-35 minutes.
- Cool on a wire rack.
- Bring water and sugar to the boil until sugar dissolves.
- Allow to cool, and then add the alcohol of your choice.
- Spoon the syrup over the cooling savarin.
- DON’T use all of the syrup - the savarin should not be soggy.
- Beat the sifted icing sugar and butter together.
- Add the instant coffee powder, and beat again until combined.
- Spread the coffee buttercream on the two Japonaise layers.
- Place one Japonaise layer on a cake board (buttercream-side facing up).
- Position the savarin on top.
- Top with the remaining Japonaise layer (buttercream-side facing down).
- Spread buttercream around the sides of the cake.
- Whip the cream to soft peaks.
- Spread some of cream on the top layer, and then pipe the remaining cream decoratively on top of the cake.
- Decorate with glacé cherries.
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.