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GSABO, recipe, hubs 2

Joconde Sponge, Citrus and Black Pepper Opera Cake with Passion Fruit

GSABO

The Great South African Bake Off

BBC Lifestyle

Ingredients

Citrus Syrup:

  • 100g Caster Sugar
  • 75ml Citrus Liqueur
  • 200ml Orange Juice
  • 3ea. Naartjie Zest

Joconde Sponge:

  • 6e Egg Whites
  • 30g Caster Sugar
  • 200g Icing Sugar
  • 200g Ground Almonds
  • 6ea. Eggs
  • 60g Flour
  • 60g Unsalted Butter, Melted

Ganache:

  • 100ml Cream
  • 100ml Dark Chocolate (75%)
  • 150g Flaked Almonds

Creme Au Beurre:

  • 4ea. Egg Yolks
  • 75g Caster Sugar
  • 225g Unsalted Butter, Softened
  • 10ml Vanilla
  • 50g Granadilla Pulp
  • 75ml Water
  • 2ml Granadilla Essence

Assembly:

  • Ground Black Pepper
  • 300g Tinned Naartjie Segments

Preparation method

Citrus Syrup:

  • Preheat oven to 220°C
  • Grease and line 35/25 cm Swiss roll tin
  • Wisk the egg whites until stiff to form a meringue
  • Whisk in the caster sugar a spoon at a time whisking in-between
  • In a separate bowl beat the almonds, icing sugar and eggs
  • Until doubled in volume
  • Fold in the flour and gently fold in the meringue

Joconde Sponge:

  • Preheat oven to 220°C
  • Grease and line 35/25 cm Swiss roll tin
  • Whisk the egg whites until stiff to form a meringue
  • Whisk in the caster sugar a spoon at a time whisking in-between
  • In a separate bowl beat the almonds, icing sugar and eggs
  • Until doubled in volume
  • Fold in the flour and gently fold in the meringue

Ganache:

  • Melt the cream and chocolate over boiling water
  • Stir until smooth and add almonds
  • Cool completely

Creme Au Beurre:

  • Whisk the egg yolks
  • Dissolve the sugar in the water and heat to a 110°C
  • Add granadilla pulp and essence to the yolk mixture
  • Slowly drizzle the sugar syrup into the beating yolk mixture
  • Whisk until the mixture is thick and mousse like
  • Add the butter a little at a time whisking continuously

Assembly:

  • Divide the sponges in half to give four identical rectangle pieces
  • Brush with citrus syrup, sprinkle with pepper
  • Lay a slice of sponge followed by 1/3 passionfruit cream
  • Repeat with another sponge and then cover with a thin layer of Ganache
  • Followed again by a layer of sponge and 1/3 passionfruit crème
  • Layer the last layer of sponge followed by the remaining crème
  • Decorate with fruit and more pepper