When I followed a special cooking course in Belgium for two years at “Syntra” bakery school, I became addicted to two delicious cakes: the Javanais and the Miserable. Not only because the sponge cake based cakes were light and fluffy but also because the cream fillings were excellent. And on the top of that to make them were the easiest job ever. Here are the secret recipes from my confectioner teacher:
Ingredients: 8 egg whites-30 g glucose-75 g of marzipan-30 g flour- 370 g milling (a mixture of 180 g ground almonds and 185 g of glucose)
Filling: 1 dl water – 400 g semolina sugar- 2 egg yolks – 1 egg – 500 g butter, softened – and coffee espresso
Chocolate ganache: 2 1 / 2 dl cream, 300 g of chocolate
Preparation of the biscuit
Prepare the white, raw marzipan. Add the flour and cornstarch to it, and finish the cake base with the melted butter. At the same time, mount the other egg whites with 25g of sugar. Pour this mixture into the first mixture and finally stir everything together in order to obtain a homogeneous dollop. Pour the composition of a lightly greased baking plate. Smooth with a metal spatula. Bake at 200 ° C for 8-10 minutes. This gives you a cookie 20x30cm (for a Javanese you need only 18×12 cm).
Buttercream: 1. Mount eggs with the sugar. Boil water and sugar together at 120 ° C 2. Pour this mixture over the sugar mounted eggs constantly mixing the batter. Let it cool. When it is completely cool, add the butter 3. Then stir into cream the coffee extract or coffee “espresso”.
Ganache to cover: Bring the milk to a boil then add butter. Remove from heat and slowly add the chocolate. When the chocolate is completely melted, the ganache is ready for use.
Dressage cake: Layer vanilla cookies before covering them in butter cream to coffee. Gently press each slices to avoid air pockets. Cover with another layer of butter cream. On top, pour over the ganache (make a thin layer), and smooth evenly. Put Javanais for a few hours in the refrigerator. If the cake is very hard, use a serrated knife, trim the edges straight and cut the cake the number of pieces you want (large or small). Top with chocolate coffees.
For the meringue:
6 or 7 egg whites (use egg yolks for butter cream below)
3.2 oz white sugar
8 1/2 oz. ground blanched almonds
8 1/2 oz. white sugar
1.6 oz flour
Beat egg whites, adding sugar slowly, until they form soft peaks. Mix ground almonds, sugar and flour together. Then gently fold egg whites into the almonds until well incorporated. Prepare two loaf pans: grease and flour them and place a piece of parchment paper on the bottom. Divide almond meringue between the two. Bake at 375 degrees for about a half an hour or until set and just starting to turn brown. Immediately but gently turn out of pan and remove the parchment paper. Let cool.
6 1/2 oz white sugar
4 large egg yolks
1/3 c. very strong coffee, cooled to room temperature
1/2 lb. butter at room temperature
Put sugar and egg yolks in sauce pan. Whisk until the sugar is dissolved and the mixture looks the colour of lemon. Slowly stir in the coffee. On a medium flame, whisk the mixture until small bubbles appear (temperature 165 or 170 degrees). Quickly remove from flame and immediately pour into a glass bowl. Let cool until it reaches room temperature. With a beater, beat the egg mixture with the butter until the mixture becomes creamy. It will take a little bit of time (5 minutes or so) for it to pass from the curdled stage to the creamy stage.
Place a layer of meringue on a platter, fill with the butter cream. Place second layer on top. Lightly sprinkle with confectioner’s sugar. Keep refrigerated until needed. Take it out of the refrigerator an hour before serving.