Ingredients
| WHITE CHOCOLATE GLAZE | |
| 100ml cream | |
| 25g glucose syrup | |
| 5g gelatine sheets, bloomed in cold water for 5-10 minutes | |
| 150g white chocolate, chopped | |
| CHERRY GANACHE | |
| 220g cherries | |
| 25ml cream | |
| 200g white chocolate, chopped | |
| 30g unsalted butter | |
| PISTACHIO JOCONDE SPONGE BASE | |
| 150g ground almonds | |
| 75g pistachios, finely ground | |
| 150g icing sugar | |
| 3 large eggs (150g), plus 4 egg whites | |
| 40g plain flour, sifted | |
| 30g caster sugar | |
| 25g unsalted butter, melted | |
| SWISS BUTTERCREAM | |
| 3 large egg whites (100g) | |
| 200g caster sugar | |
| 300g soft butter, cubed | |
| 1 teaspoon vanilla extract | |
| BISCUIT TUILES (OPTIONAL) | |
| 100g unsalted butter, softened | |
| 100g icing sugar, sifted | |
| 3 large egg whites (100g) | |
| 100g plain flour, sifted | |
| a few drops of vanilla extract (optional) |
A playful nod to the classic New Zealand lolly slice, elevated into a refined slab cake. Finished in a white chocolate glaze and portioned into elegant slices, it brings nostalgic flavours into a modern patisserie format.
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Instructions
| 1. | WHITE CHOCOLATE GLAZE |
| 2. | In a saucepan, heat the cream and glucose to a simmer then add the bloomed gelatine. |
| 3. | Pour over the white chocolate in a bowl, leave to sit for 1-2 minutes then stir to emulsify. |
| 4. | Cover with plastic wrap directly touching the surface to prevent skin forming and chill for at least 4 hours (or overnight). |
| 5. | CHERRY GANACHE |
| 6. | Place the cherries in a saucepan and cook over a medium heat for 8-10 minutes until the cherries collapse. |
| 7. | Pass through a sieve. You should have 150g cherry purée. |
| 8. | In a saucepan, warm the cherry purée and cream together. Pour over the white chocolate in a bowl and stir to emulsify. |
| 9. | Using a stick blender, blend in the butter. Chill until spreadable, about 45-60 minutes (or 20-25 minutes in the freezer). |
| 10. | PISTACHIO JOCONDE SPONGE BASE |
| 11. | Heat the oven to 200°C. Line two 22cm x 22cm baking trays with baking paper. |
| 12. | Beat the ground almonds, pistachios, icing sugar and whole eggs until pale and fluffy. Fold in the flour. |
| 13. | In a separate bowl, whip the egg whites with the sugar to medium-peak stage. |
| 14. | Fold into the ground almond mixture, then fold in the melted butter. |
| 15. | Spread the batter out onto the prepared trays, it should be about 5-7mm thick. |
| 16. | Bake for 7-8 minutes until lightly golden. |
| 17. | Cut out two 20cm x 20cm sponge bases. |
| 18. | SWISS BUTTERCREAM |
| 19. | Put the egg whites and sugar together in a bain-marie and heat, whisking, to 70°C or when there are no sugar granules remaining. |
| 20. | Pour into the bowl of a stand mixer and whip until the meringue is glossy and cooled. |
| 21. | Gradually beat in the butter until smooth and silky, then beat in the vanilla. |
| 22. | BISCUIT TUILES (OPTIONAL) |
| 23. | Heat the oven to 170°C. Line two baking trays with silicone mats or baking paper. |
| 24. | In a mixing bowl, cream together the butter and icing sugar until smooth. |
| 25. | Gradually mix in the egg whites. Fold in the flour until you have a smooth paste. |
| 26. | Add the vanilla if desired. |
| 27. | Spread or stencil the batter thinly onto the prepared trays using an offset spatula or tuile stencil. |
| 28. | Bake for 6-8 minutes, or until the edges turn golden brown. |
| 29. | Immediately shape over a rolling pin or mould while hot and pliable. |
| 30. | Allow to cool and crisp. |
| 31. | Store in an airtight container with silica gel. |
| 32. | TO ASSEMBLE |
| 33. | Grease and line a 20cm square cake tin. |
| 34. | Place one layer of sponge on the bottom of the prepared tin. |
| 35. | Spread with a thin, even layer of cherry ganache. |
| 36. | Chill until set. |
| 37. | Pipe or spread over a thin, smooth layer of buttercream. |
| 38. | Chill. Put the second sponge on top and repeat the ganache layer, chilling, and buttercream layer. |
| 39. | Smooth the top, wrap loosely in plastic wrap and freeze for at least 2 hours, and ideally overnight, until firm. |
| 40. | Heat the white chocolate glaze in short (10-15 second) bursts in the microwave, stirring in between each burst, until it reaches 35°C (use a thermometer to check). |
| 41. | Unwrap the frozen cake and remove from the tin. |
| 42. | Place on a wire rack and pour over the warmed glaze in one smooth motion. |
| 43. | Using a hot knife (clean it between each cut) cut the cake into 6cm x 2cm slices. |
| 44. | Top with tuile leaves, if desired. |
Recipes & food styling Kenji Yoshitsuka / Food Photography Tony Nyberg