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The Great South African Bake Off

Japonaise cake with caramel three ways

Recipe by Andrew from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Dacquoise:

  • 6 large egg whites
  • ½tsp cream of tartar
  • 320g caster sugar
  • 60g almond flour
  • 120g toasted hazelnuts, crushed
  • 10g Cadbury cocoa powder

Caramel buttercream:

  • 175g caster sugar
  • 60ml water
  • 120ml whipping cream, warmed
  • 175g unsalted butter, diced

Caramel chocolate ganache:

  • 50g caster sugar
  • 50ml water
  • 90ml whipping cream
  • 50g dark chocolate
  • 50g Cadbury milk chocolate
  • 120g unsalted butter, diced
  • ½tsp vanilla paste
  • 1 pinch sea salt

Caramel cream:

  • 60g caster sugar
  • 60ml water
  • 250ml whipping cream
  • 250ml double cream

Plating:

  • Dark chocolate
  • Hazelnuts, whole

Preparation method

Dacquoise:

  1. Preheat the oven to 150°C.
  2. Draw two 18/20cm circles on baking paper, and another two on a separate sheet.
  3. Whisk egg whites until firm peaks form.
  4. Add sugar, bit by bit, mixing until the sugar dissolves before each addition.
  5. Fold through the nuts.
  6. Scoop into piping bag, and pipe the mixture in a spiral onto each of the circles.
  7. Bake for 45+ minutes, until crisp.
  8. Turn oven off, and leave in oven to cool with door slightly open.
  9. DO NOT TRY REMOVING UNTIL FULLY COOLED!

Caramel buttercream:

  1. Place sugar and water into a non-stick pan on medium heat until sugar is dissolved.
  2. Turn the heat to high and leave until sugar begins to caramelise.
  3. Pour in cream and whisk until sugar is dissolved.
  4. Add in half the butter while continuously stirring.
  5. Dip pan in basin of cold water and add remaining butter.
  6. Continuously stir on a low temperature until butter is fully incorporated.
  7. Pour into flat tray and place in freezer to start cooling.
  8. Once cooled, place into stand mixer, and whisk until doubled in volume.

Caramel chocolate ganache:

  1. Place sugar and water into a non-stick pan on medium heat until sugar is dissolved.
  2. Turn the heat to high and leave until sugar begins to caramelise.
  3. Pour in cream and whisk until sugar is dissolved.
  4. Pour the mixture over the chocolate and stir until fully melted.
  5. Add butter and mix until fully incorporated.
  6. Add vanilla and pinch of salt.
  7. Leave to cool.

Caramel cream:

  1. Place sugar and water into a non-stick pan on medium heat until sugar is dissolved.
  2. Turn the heat to high and leave until sugar begins to caramelise.
  3. Pour in cream and whisk until sugar is dissolved.
  4. Set aside to cool.
  5. When read to plate, add double cream and beat until firm.

Plating:

  1. Place all the dacquoise layers on top of each other with a layer of cream in between.
  2. Spread the buttercream over the sides and top of the cake.
  3. Pour the ganache over the top of the cake and let it run down the sides.
  4. Decorate with chocolate and hazelnuts.

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.