Replicate Glaze Cake

Jun 12, 2017

Substances

For the génoise

• 40g (1½ oz) unsalted butter, melted, plus extra for greasing
• 5 medium free-vary eggs
• 165g (5¾ oz) caster sugar
• 2 expansive oranges, finely grated zest handiest
• pinch salt
• 165g (5¾ oz) undeniable flour

For the salted caramel sauce

• 55g (2 oz) unsalted butter
• 130g (4⅔ oz) soft light brown sugar
• 5 tbsp double cream
• 1 tsp sea salt

For the cream rotten

• 600ml (20fl oz) double cream
• 1 tbsp butter (to thicken, if important)
• ivory gel food color (no longer mandatory)

For the chocolate glaze

• 150ml (5 fl oz) double cream
• 135g (5 oz) caster sugar
• 55g (2 oz) cocoa powder
• 3 leaves gelatine

To toughen

• 100g (3½ oz) granulated sugar
• 50g (1¾ oz) blanched hazelnuts
• chocolate curls (no longer mandatory)

Instructions

1. 1

   Preheat the oven to 350F. Grease and line two 8in springform cake tins with baking paper.

2. 2

   For the génoise, half cling a expansive saucepan with water and lift to a simmer. In a expansive heatproof mixing bowl, combine the eggs and sugar, then purpose the bowl over the saucepan (growing a bain-marie). Guarantee the underside of the bowl doesn’t touch the water.

3. 3

   The utilization of a handheld electric shuffle, vigorously shuffle the aggregate for around 7 minutes, or except trebled in volume, faded and it leaves ribbons on the flooring when the beater is lifted. Remove the aggregate from the warmth as soon because it is miles heat to the touch to ebook determined of cooking the eggs.

4. 4

   Gently fold in the orange zest and salt. Sift the flour into the aggregate in three batches, gently folding in every batch sooner than including the following. Slowly pour the melted butter down the facet of the bowl and fold in.

5. 5

   Divide the aggregate equally between the prepared cake tins, pouring from as low a height as that prospects are you’ll per chance well presumably imagine. Space on the middle shelf of the oven and bake for 18-20 minutes, or except they’re coming away from the edges of the tin and a cake skewer inserted in the middle comes out beautiful. Frigid in the tin for five minutes then switch to a wire rack to chill entirely.

6. 6

   For the salted caramel sauce, build the butter and light brown sugar in a tiny saucepan over a low heat and coast except the sugar is melted (about 3 minutes). Drizzle in the double cream, mixing correctly – rob care as the combo might well presumably splatter. Bring to the boil and simmer for 1 minute, then rob away from the warmth. Poke in the ocean salt and purpose apart to chill, stirring generally to forestall a crust forming. When cooled, shuffle it for 1-2 minutes to encompass some air.

7. 7

   For the cream rotten, shuffle the double cream except stiff peaks invent. Then shuffle in the salted caramel to manufacture a salted caramel cream. If the aggregate is too free, beat the butter except relaxed and add to the salted caramel cream as important. Utilize a toothpick to add ample ivory food coloring to manufacture a light-weight brown/orange color (if utilizing).

8. 8

   To assemble the cake, lop every cake in half horizontally to manufacture four layers. Fastidiously purpose the principle layer on a cake board. The utilization of a palette knife, unfold about 5mm of cream on high in an superb layer. Space the following layer of génoise on high and repeat the cream and cake layers except you cling four layers of génoise with salted caramel cream on high of every layer.

9. 9

   Phrase a ‘crumb coat’ of cream all the procedure thru the cake, guaranteeing any gaps are stuffed to give a at ease flooring. Guarantee there don’t appear to be any overhanging edges as this might well presumably have an effect on the mirror glaze later. Transfer the cake to the fridge for 20-half-hour.

10. 10

    Remove the cake from the fridge and add a final layer of cream all the procedure thru, ending it fastidiously utilizing a palette knife (the smoother the cream, the simpler the final create will seemingly be). Space assist in fridge for 20 minutes, alongside with any final cream.

11. 11

    For the chocolate glaze, add the cream, sugar, cocoa powder and 150ml (5fl oz) water to a tiny saucepan and heat gently except the sugar is completely dissolved. Protect stirring all the procedure thru heating. Bring to the boil and simmer for 2 minutes. Remove from the warmth and toddle away to chill for 10 minutes.

12. 12

    Soak the gelatine leaves in a bowl of chilly water for five minutes. Squeeze any excess water from the leaves and coast into the glaze except completely dissolved. Utilize a sugar thermometer to verify the temperature of the glaze and chilly to a maximum of 100F sooner than utilizing.

13. 13

    Cross the glaze thru a comely sieve correct into a measuring jug and faucet on a onerous flooring to abet any air bubbles to pop.

14. 14

    As soon as the cake has finished cooling in the fridge, switch to a wire cooling rack positioned on a expansive baking tray to get any excess glaze as you pour it over the cake.

15. 15

    Pour the glaze evenly over the pause of the cake. Test the edges of the cake are covered and add extra glaze if mandatory by reusing any excess glaze caught in the baking tray. Right away switch the cake to the fridge to firm up.

16. 16

    To toughen, manufacture a caramel. Build the sugar and 1-2 tablespoons water in a tiny pan over a medium heat. Sort no longer coast, dazzling swirl the pan. Heat except the sugar is an amber caramel color, then rob away from the warmth.

17. 17

    Within the intervening time, join every hazelnut to the pause of a cocktail stick. Very fastidiously dip every hazelnut into the caramel (the caramel will seemingly be very heat, so rob care now to not burn your self) and hang over the sting of a piece flooring, utilizing a heavy slicing board to defend the cocktail stick in purpose – defend the flooring and any cupboards and with newspaper as the caramel will drip. This is capable of per chance well presumably invent a caramel ‘spike’ as the caramel stretches. As soon as all hazelnuts are covered, excellent the spikes to the identical length utilizing scissors and rob away from the cocktail sticks onto a sheet of parchment paper.

18. 18

    To create, build the cake on a serving plate and pipe tiny circles of salted caramel cream around the pause edge of the cake and purpose a caramelized hazelnut on every circle.