HAZELNUT CRÈME BRÛlÉE
Stan and Julie are two of our favourite customers, and they’ve hung out wherever Teena has worked in Hobart since we were both apprentices. Back in the day, Julie ordered this cake for Stan’s 60th birthday. As it is Stan’s favourite cake, we decided to rework it for his 70th birthday. Recently we changed the sponge to be gluten free, adding some variety to our gluten-free selection, which is always challenging.
MAKES ONE 20 CM (8 INCH) CAKE
HAZELNUT SPONGE
100 g (3½ oz) hazelnuts
100 g (3½ oz) icing (confectioners’) sugar
2 eggs
9 egg whites
60 g (2¼ oz) caster (superfine) sugar
70 g (2½ oz) gluten-free flour
Preheat the oven to 175ºC (345ºF/Gas 3–4). Spread the hazelnuts on a baking tray and roast for about 10 minutes, or until deeply coloured. Set aside to cool.
Line a baking tray with baking paper. Lightly grease the inside of a 20 cm (8 inch) cake ring and place on the baking tray.
Place the cooled hazelnuts in a food processor and blend to a fine powder. Transfer to a mixing bowl, add the icing sugar and whole eggs and whisk to a thick, creamy paste.
In a separate bowl, whisk the egg whites to stiff peaks using an electric mixer. Add the sugar in a few additions and keep whisking until you have a smooth, shiny meringue.
Gently fold the meringue into the hazelnut mixture and follow with the flour, being careful not to overwork.
Pour the sponge into the cake ring and bake for 15 minutes, or until firm.
Transfer to an airtight container until ready to use; the sponge can be made a day or two ahead.
CARAMEL BRÛLÉE
7 g (1/6 oz) gelatine sheets
60 g (2¼ oz) caster (superfine) sugar
150 ml (5 fl oz) thin (pouring) cream
150 ml (5 fl oz) milk
3 egg yolks
Spray the outside edge of a 20 cm (8 inch) cake ring with cooking oil. (If you don’t have a cake ring, use a loose-based tin without the base.) Tear off a sheet of plastic wrap, about 50 cm (20 inches) long, and fold in half to create a double thickness. Scrunch the plastic wrap around the bottom of the cake ring, pulling it fairly tight to create a ‘drum’. Place on a baking tray.
Soak the gelatine in cold water for 5 minutes. Drain and squeeze out the excess liquid.
Get a bowl of ice ready for chilling the brûlée.
Meanwhile, place a medium-sized saucepan over high heat and add the sugar. Cook, stirring, for 3–5 minutes, until you have a dark caramel that starts foaming up the pan.
Carefully add the cream a little at a time — beware of splatters, as they can hurt! Lastly, stir in the milk. Return to a simmer, then stir in the egg yolks and cook for about 5 minutes, or until the mixture coats the back of a spoon (83ºC/181ºF on a sugar thermometer).
Quickly stir in the gelatine, before chilling the mixture over the bowl of ice. Pour the mixture into the lined cake ring, then carefully place in the fridge. Chill for 1 hour to set the brûlée; it can be made a day ahead.
PRALINE BAVAROIS
12 g (1/3 oz) gelatine sheets
300 ml (10½ fl oz) thin (pouring) cream
200 ml (7 fl oz) milk
50 g (1¾ oz) praline paste or hazelnut chocolate spread
40 g (1½ oz) caster (superfine) sugar
5 egg yolks
Soak the gelatine in a bowl of cold water for 5 minutes. Drain and squeeze out the excess liquid. Have a bowl of ice ready for chilling the bavarois.
Using an electric mixer, lightly whip the cream to soft peaks.
Put the milk and praline paste in a saucepan over medium heat and warm to 80ºC (176ºF) on a sugar thermometer.
In a separate bowl, combine the sugar and egg yolks, then add to the milk mixture and cook for a further 5 minutes, until the mixture coats the back of a spoon (83ºC/181ºF on a sugar thermometer).
Add the gelatine and stir to dissolve, then chill over the bowl of ice to 50ºC (122ºF).
Once at 50ºC (122ºF), add the lightly whipped cream and gently fold through.
TO ASSEMBLE
Line a 20 cm (8 inch) cake ring with acetate, so that the finished cake will slide out easily. Place on a baking tray.
Slice the sponge horizontally into two even layers and place one disc in the bottom of the cake ring.
Portion the praline bavarois into three equal amounts. Place one portion onto the first layer of sponge and smooth it out.
Now upturn the caramel brûlée over the bavarois, then top with another portion of bavarois. Add the other layer of sponge, top with the remaining bavarois and level with a palette knife.
Chill for at least 4 hours before serving.
The entire cake can be made ahead and frozen for several weeks.
THINKING AHEAD
The brûlée and sponge elements can be made a day or two ahead, but the bavarois should be made just before assembling the cake.