MyKitchen - Issue 36 - October 2017

october 2017 45

international focus international focus

additional text: roxy greeff; photography: hm

images.co.za

illustrations: ChloÉ damstra. *pri

Ces are approximate

5. to serve, loosen the cling film
   from the mould. Flip the terrine
   over on to a serving platter. top
   with lavender and a drizzle of
   honey. Serve with the baguette.

Coconut

opera gateau

SERVES 10 HANDS-ON 40 min

HANDS-OFF 15 min

INGREDIENTS

For the sponges

270 g white sugar

2 tbsp golden syrup

2 tsp salt

800 g desiccated coconut

2 tsp vanilla essence

8 eggs

For the coffee buttercream

500 g icing sugar

125 g butter

1 tsp vanilla essence

110 g white sugar

½ lemon

3 egg whites

1 tbsp instant coffee

To decorate

100 g milk chocolate with

hazelnuts, melted

350 g Nutella

50 g hazelnuts, toasted

METHOD

For the sponges

1. In a pot, bring sugar, syrup,
   salt and 90 ml water to the boil.


2. Mix the sugar syrup, coconut
   and vanilla. Mix in the eggs and
   200 ml water.


3. Preheat oven to 180°c.


4. Line 3 baking trays (or work
   in batches). Spread two 23 cm
   rounds of the coconut mixture,
   about 1 cm thick, on each tray.


5. bake for 12–15 minutes,
   until golden.
   For the coffee buttercream


6. For the basic buttercream,
   beat together the icing sugar,
   butter and vanilla until light
   and fluffy. Set aside.


7. Dissolve the instant coffee in
   2 tbsp boiling water. Set aside.
   3. In a pot, heat the white sugar
   and ¼ cup water until the mixture
   reaches 115°c.
   4. Wipe a glass or metal bowl
   with the cut side of the lemon
   (this will clean it of grease and
   help your egg whites to whip).
   Add the egg whites and beat
   until stiff peaks form.
   5. While beating continuously,
   slowly pour the hot syrup into
   the egg whites. (If you are using
   an electric beater, increase it to
   high speed.)
   6. Add the buttercream and the
   coffee, and beat until stiff again.
   transfer the mixture to a piping
   bag and refrigerate.

To decorate

1. For the chocolate bark, spread
   the melted chocolate on a sheet
   of baking paper. Allow to set at
   room temperature, then break
   into pieces.


2. Place a coconut sponge layer
   on a serving platter. top with a
   third of the buttercream. Place
   another sponge on top of that
   and cover with a third of the
   Nutella. Scatter with nuts.


3. repeat with the remaining
   sponges, alternating between
   the buttercream and Nutella.


4. Decorate the top of the cake
   with buttercream, Nutella, nuts
   and chocolate bark.

Opera gateau is

a French cake made

with layers of sponge,

butterceam and ganache,

all flavoured with coffee.

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International Focus.indd 45 2017/08/24 2:03 PM