Leo’s travel journal

Leo’s travel journal and other juicy bits…

Lutèce – Walnut Gateau with Rum Buttercream

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Rum-soaked genoise layers filled with toasted walnut and rum buttercream. This simply sumptuous combination is cloaked in bittersweet chocolate and adorned with sparkling caramelised walnuts.

Featuring resident photographer / paparazzi, tokoharu… 😀

Ingredients:
Genoise Sponge
4# large eggs, room temperature
100g caster sugar
100g soft flour (plain flour acceptable), sifted
15g unsalted butter, kept warm

Rum Buttercream
1# large egg, room temperature
100g caster sugar
50ml water
1/4tsp cream of tartar
175g unsalted butter, cut into cubes at room temperature
5tbsp dark rum (Bacardi preferred)
100g finely chopped toasted walnuts

Rum Syrup
100g caster sugar
100ml water
100ml dark rum (Bacardi preferred)

Dark Chocolate Glaze
225g bittersweet chocolate, chopped (Valrhona Guanaja 72%)
150ml whipping cream
50g unsalted butter

Technique:
Genoise Sponge
1. Preheat oven to 170 degrees Celsius. Prepare a loose bottom 8-inch cake tin and line with parchment / greaseproof paper.


2. Combine the eggs and sugar in a mixer bowl with a whisk attachment. Whisk on medium speed until light and fluffy, continue to whisk on highest speed until hard ribbon stage is achieved.


3. Fold in the sifted flour and drizzle melted butter around the sides of the mixture.


4. Quickly fold the butter into the mixture and pour into prepared cake tin.
5. Bake immediately in preheated oven for 25 – 30 minutes, or until skewer inserted into the middle of the sponge comes out clean.


6. Remove and cool on a rack. Slice sponge horizontally into 3 layers.

Rum Buttercream
1. Break the egg into a mixer bowl fitted with the whisk attachment.
2. Combine water, cream of tartar and sugar in a small saucepan and place it on medium heat.
3. Stir until all the sugar has dissolved and stop stirring immediately.
4. Boil the syrup until it reaches 145 degrees Celsius (soft ball stage). Remove from heat and pour in a thin stream into the egg (whilst the mixer is running on highest speed).
5. Continue to whisk the mixture until it has cooled down to room temperature.
6. Remove whisk attachment and fit the mixer with a paddle attachment.

7. On high speed, add in butter a tablespoon at a time until finished.


8. Scrape prepared buttercream into a bowl and briskly stir in rum.
9. Set aside 1/3 of the buttercream, add the chopped walnut into the remaining 2/3. Store in chiller until ready to use.

Rum Syrup
1. Combine sugar and water in a saucepan on high heat.
2. Stir continuously until the sugar has dissolved. Bring up to a boil and take off the fire.
3. Chill in the refridgerator until cold and add rum. Store in the chiller until needed.

Chocolate Glaze
1. Combine chocolate, whipping cream and butter ia heat-proof bowl.
2. Place bowl in a pan of barely simmering water, stirring occasionally with a spoon until the chocolate mixture is smooth.

3. Remove from the pan and cool to room temperature.

Assembling

1. Place the first layer of sponge on a 10″ cake board. Brush with rum syrup.


2. Spread half of the rum buttercream evenly over the moistened sponge.


3. Brush second layer with syrup and place it, moist side down, over the walnut buttercream. Moisten dry side of layer, facing up, and spread with remaining walnut buttercream.
4. Top with third sponge layer, moist side down. Moisten top of assembled cake.
5. Level the cake by pressing the top firmly with the bottom of a cake pan. If the cake is leaning to one side, press where necessary to make it symmetrical.
6. Mask the entire cake with a thin layer of rum butter cream. Cover and chill cake for at least 1 hour before glazing it.

7. Glaze cake with the dark chocolate glaze. Decorate by pressing plain or caramelised walnut halves around top edge of cake.
8. Refrigerate immediately to set glaze. Remove cake from refridgerator about 30 minutes before serving to soften buttercream and develop flavours.
9. Best consumed a day after making.

leo-chan’s scale of difficulty (1=my dog can do it with his eyes closed, 10=Anthony Bourdain skills needed):
9

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Written by Leo

19 March 2006 at 1:56

Posted in Food, My Thoughts

One Response

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  1. You’re really killing me.. All that delicious yummy food that I can’t have =P

    cheesecakeerian

    19 March 2006 at 18:19


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