Leo’s travel journal

Leo’s travel journal and other juicy bits…


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If my recipe is to be republished anywhere, please have the courtesy to accord the necessary credits, thanks.

Yes, I call it just “Scrumptious”. A ordinary looking chocolate gateau in disguise, this new creation of mine simply bursts with sinful flavours of strawberries cloaked in luscious gin, rum and a hint of whiskey… Most certainly not for the faint-hearted.

Genoise Sponge
4# large eggs, room temperature
100g caster sugar
100g soft flour, sifted
15g clarified unsalted butter, kept warm

Alcoholic Buttercream
2# large eggs, room temperature
50g caster sugar

100ml water
50g liquid glucose
400g unsalted butter, cut into cubes at room temperature
5tbsp dark rum (Bacardi preferred)
1tbsp premium whiskey (using Chivas Regal Royal Salute)

Marinated Strawberries
500g strawberries, cut into quarters
2tbsp gin (using Bombay Sapphire)

Spring Water
250ml apple juice
4tbsp gin (using Bombay Sapphire)

Dark Chocolate Glaze
200g bittersweet chocolate, chopped (Valrhona Manjari 64%)
150ml whipping cream

Genoise Sponge
1. Preheat oven to 180 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.

Marinated Strawberries
1. Combine the strawberries and gin in a bowl.
2. Stir lightly to coat the strawberries with gin.
3. Keep covered in the chiller until ready for use.

Alcoholic Buttercream
1. Break the eggs into a mixer bowl fitted with the whisk attachment and combine with 50g of sugar. Beat until ribbon stage.
2. Combine water, liquid glucose 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 125 degrees Celsius. Remove from heat and pour in a thin stream into the beaten egg (whilst the mixer is running on highest speed).
5. Continue to whisk the mixture until it has cooled down to room temperature.

6. On medium speed, add in butter a cube at a time until finished.
7. Scrape prepared buttercream into a bowl and briskly stir in rum and whiskey.
8. Set aside 1/3 of the buttercream and store in chiller until ready to use.

Spring Water
1. Combine apple juice and gin.
2. Keep covered in the chiller until needed.

Chocolate Glaze
1. Combine chocolate, whipping cream and butter in a 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.

1. Place the first layer of sponge on a 10″ cake board. Brush liberally with spring water.
2. Spread one quarter of the alcoholic buttercream evenly over the moistened sponge and arrange the marinated strawberries on top.

3. Cover with second quarter of buttercream. Brush second sponge layer with spring water and place it, moist side down, over the first layer of cream and strawberries.
4. Moisten dry side of layer, facing up, and spread with one quarter alcoholic buttercream. Arrange the marinated strawberries again and finish up with the last quarter of buttercream.
5. Top with third sponge layer, moistened side down. Moisten top of assembled cake. 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 the reserved 1/3 buttercream. Cover and chill cake for at least 1 hour before glazing it.

7. Glaze cake with the dark chocolate glaze. Decorate to your fancy.
8. Refrigerate immediately to set glaze. Remove cake from refrigerator 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=Roofus can do it with his eyes closed, 10=Anthony Bourdain skills needed):


Written by Leo

7 May 2007 at 0:13

6 Responses

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  1. i wish i can make desserts like that, i haven’t personally tried making any cake yet


    7 May 2007 at 7:43

  2. thats just bad..sinful..awful..now where m i goin to go to get my fix for cakes?

    "Joe" who is constantly craving

    7 May 2007 at 9:19

  3. Ohhhhh God…*lets out a longing moan~*The whole recipe sounds like a gourmet orgasm. LOL.Chocolate and liqueur…How can one go wrong? 🙂Coincidentally, I was just planning to bake a chocolate-rum-raspberry cake for Mother’s Day.My mom recently found a love for Korean raspberry-liqueur, so I was thinking of trying out something new for her..I love baking desserts, however, baking an alcohol-fused dessert is something I’ve never done before.Any tips, monsieur gourmet chef?Anyway, I hope “Scrumptious” turned out as good as it sound…*teehee*Take care.Love & God bless,Jean.


    7 May 2007 at 14:36

  4. Ah raspberries! You could make a white chocolate raspberry mousse cake for yr mom…Start with a simple sponge base, and make a white chocolate mousse with liberal doses of raspberry-liqueur.If you have some raspberry jam, run it through a sift and thin it down a bit with some apple juice. You can swirl a nice marbling effect into the white chocolate mousse for a stunning mom’s day winner!I’ve got inspiration for my next culinary adventure =)


    7 May 2007 at 15:52

  5. i hate you for doing this to me.why do you never offer to share the fruit of labor with me?hahahahha

    Disco Ball Pixie

    9 May 2007 at 13:20

  6. This is too sinful yet to good to resist.I’m trying to enroll myself in the ‘Malaysian 50 Most Eligible Bachelor’ next year and currently trying (Just started, actually..)get in shape. I’m such a sucker for cakes and nice rich food I don’t think I’ll be able to see a six packs on this rounded belly of mine anytime soon.Oh, well… I guess I have no choice but to scratch the ‘Eligible Bachelor’ idea off. So since we can’t have a piece of yours; cakes in Coffeebean, here I come!!!Woo….


    9 May 2007 at 23:15

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