I needed to make a cake to take to a dinner party, and due to the various people attending it needed to be European in style, coffee flavored but not too strongly so, and without any chocolate. So this is what I came up with.
It’s (sort of) from RHC. The genoise and chiboust pastry cream are from the Gateau St Honore Trifle, with different flavorings and presentation. It was delicious, six of the eight people at dinner had seconds (including me).
The classic genoise is syruped with toasted almonds and Amaretto. I added 15g of chopped toasted almonds to the sugar and water before boiling, then allowed that to sit for a few hours. When ready to use, I strained out the almonds and added the Amaretto. Very nice. I’ve used this syrup before and it’s one of my favorites.
The frosting and filling (the cake was split into two layers) is Chiboust pastry cream, made with caramelized sugar, coffee and vanilla. I took the balance of flavors from the coffee-caramel silk meringue buttercream in the Cake Bible. This is similar, but the custard is blended with whipped cream instead of butter. For the liqueur, I used Amaretto.
The cross hatching is a half recipe of the caramel glaze from the RHC Pumpkin Cheesecake, with a little instant coffee dissolved in the hot cream.
When I make this again, I think I’ll try a different presentation, but not sure what. The Chiboust isn’t that pretty on its own- beige and with lots of little specks from the vanilla, it needs help. But the crosshatching somehow isn’t as elegant as I would like. Any suggestions?