I baked this for my dad on Father's day - I wanted to try to bake something special for him and remembered how much he loved the chocolate coffee macarons I made a few months ago. I had a spark of genius and remembered an almond meringue-based dessert known as a japonaise, which traditionally is sandwiched with coffee buttercream and covered in flaked almonds.
I took the concept of this dessert and turned it into a birthday cake by covering the cake with a chocolate "basket" (which is a lot simpler than it looks!) and topped with seasonal fruits - these cut through the richness of the coffee buttercream nicely.
To make the basket all you need is dark chocolate and bubble wrap!
Both of my parents loved this cake, and it's one I'll definitely make again, so why not give it a go?
Makes one large 20 x 15cm cake
Ingredients:
For the japonaise (almond meringue) layers:
- 6 egg whites
- 330g (1 & 2/3 cups) light soft brown sugar
- 150g (1 & 1/2 cups) ground almonds
For the coffee buttercream:
- 160ml (2/3 cup) water
- 200g (1 cup) light soft brown sugar
- 2 tsp instant coffee
- 250g butter softened (at room temperature)
For the chocolate basket:
- 250g dark chocolate (I used 55% but higher % cocoa would work well)
To finish:
- 200g of your favourite fruits (I used strawberries and blueberries)
Method:
1. To make the japonaise layers, preheat the oven to 140c (130c fan)/gas mark 1. Grease the base of two baking trays.
2. Draw a 15 x 20cm rectangle on two sheets of baking parchment. Flip them over (so the ink/pencil is facing downwards) and stick to the baking sheets.
3. In a spotlessly clean bowl, whisk 2 egg whites until very frothy and soft peaks form when the whisk is lifted (this is easiest using a stand mixer or electric whisk).
4. Gradually add 110g brown sugar, a teaspoon at a time, whisking well between each addition. Once all of the sugar has been added, turn the whisk up to high and beat until stiff peaks form when the whisk is lifted from the mixture.
5. Fold in 50g ground almonds gently, until evenly distributed.
6. Fill a piping bag with the mixture. Pipe half of the mixture onto the first baking sheet, filling the rectangle template you drew. Repeat with the other baking tray.
7. Bake for around 45 minutes, or until crisp on top. Halfway through the cooking time, switch the trays over in the oven.
8. Repeat steps 1-7 with the remaining ingredients (so you end up with 6 meringue layers). Set aside to cool fully.
9. Whilst the japonaise layers are baking, make the coffee buttercream by pouring the water into a saucepan with the brown sugar and coffee. Bring to a boil and simmer until all of the brown sugar has dissolved. Set aside to cool to room temperature.
10. Place the butter in the bowl of a stand mixer and start beating until the butter is very pale and soft.
11. Slowly pour over the coffee mixture and beat for 10 minutes - it will look like it has split but trust me, it'll come together to a thick spreadable consistency. Reserve a third of the buttercream for the top and sides of the cake.
12. Assemble the cake by placing the first japonaise layer on your serving dish. Spread over a few tablespoons of the coffee buttercream, then place the next layer on top. Repeat until you have stacked all of the japonaise layers. Set aside whilst you prepare the chocolate basket.
12. To make the chocolate basket cut four strips of bubble wrap - measure the height of the cake - e.g. if it is 8cm, make two strips 20cm x 8cm, and two 15cm x 8cm.
13. Melt the dark chocolate in the microwave by heating for 30 second bursts on full power, stirring well after each burst.
14. Spread the chocolate evenly over the bubble wrap and set aside to cool.
15. To finish the cake, spread the reserved coffee buttercream over the top and sides of the cake. Gently peel away the bubble wrap from the chocolate and place the chocolate "basket" sides onto the cake - be very gentle!
16. Top with seasonal fruits.
17. Enjoy!
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