A show shopper!
This gâteau was an audition recipe I created for the Great British Bake Off. It embodies my love for baking – balancing flavours, showcasing my homemade marmalade, and mastering techniques. The tart marmalade pairs beautifully with dark chocolate ganache, soft jaconde sponge, rich French buttercream, crunchy chocolate croustillant, and smooth orange jelly. It’s a centrepiece for any celebration.
This is a rich and layered bake, requiring some special ingredients and equipment (detailed below). It takes about 4 hours, with overnight chilling. The recipe serves 15–20.
You will need…
Syrup
- 400g thick-cut whole fruit marmalade (preferably homemade)
- 100ml water
Jaconde Sponge
- 225g ground almonds
- 225g caster sugar (150g + 75g)
- 5 large eggs
- 5 large egg whites (keep yolks)
- 50g plain flour, sifted
- 35g unsalted butter, melted
Ganache
- 200ml double cream
- 170g dark chocolate (e.g., Callebaut 811, 54%)
- 17g unsalted butter, room temperature
French Buttercream
- 160g caster sugar
- 50ml water
- 5 large egg yolks (from above)
- 250g unsalted butter, softened and cubed
- Marmalade peel (from above)
Chocolate Croustillant
- 150g Pailleté Feuilletine*
- 150g dark chocolate
Additional Chocolate
- 50g dark chocolate (melted for layering)
Jelly
- Remaining syrup
- 50g caster sugar
- 2½ sheets platinum gelatine
- 1 drop orange blossom water (optional)
- 1 drop orange food gel (optional)
Equipment
- Adjustable cake frame – this will make a 23cm x 17cm (7” x 9”) or 20cm (8”) square cake
- Acetate sheets (150mm strips)
- Offset spatula
- Sugar thermometer
- Piping bags
To make a celebration gâteau…
Step 1: Make the Syrup
- Combine the marmalade and water in a small pan. Gently bring to a boil, stirring constantly.
- Simmer until dissolved, then strain through a sieve to separate the peel.
- Finely chop the peel and set aside. Reserve the syrup.
Step 2: Bake the Jaconde Sponge
- Preheat the oven to 190°C (fan 170°C).
- Prepare two baking trays lined with greased baking paper. To fit a 23cm x 17cm (7” x 9”) cake frame, you will need to cut three pieces from the sponge –
- Use one 25cm x 35cm tin to bake enough sponge for two pieces.
- Use a smaller 25cm x 20cm tin for the third piece.
- In a large bowl, mix well 5 eggs, ground almonds, and 150g caster sugar until smooth.
- In a mixer bowl, whisk 5 egg whites to soft peaks. Gradually add 75g sugar and whisk to stiff peaks.
- Gently fold the meringue into the almond mixture. Sift in the flour, fold gently, then add melted butter.
- Divide the mixture between the tins, spread evenly, and bake for 9–11 minutes until golden.
- Cool completely, then trim into three even layers to fit the cake frame.
Step 3: Make the Ganache
- Heat the cream in a small saucepan until just below boiling.
- Pour over the chocolate in a heatproof bowl. Let sit for 2 minutes, then stir to a smooth paste.
- Mix in the butter. Cool to room temperature.
Step 4: Prepare the French Buttercream
- Whisk egg yolks in a mixer until pale and thick.
- Heat sugar and water in a saucepan to 116°C. Slowly drizzle into the yolks while whisking.
- Continue whisking until cool, then gradually add butter until smooth.
- Stir in the chopped marmalade peel.
Step 5: Assemble the Cake
- Prepare the cake frame on a tray lined with acetate. Use acetate sheets to create a snug collar.
- For the base, mix melted chocolate and Feuilletine. Spread evenly and compress into the frame.
- Melt the additional chocolate and brush onto one sponge layer and place chocolate-side down on the croustillant. Brush the top of the sponse with syrup.
- Pipe and smooth half the buttercream over the sponge.
- Add the second sponge, brush with syrup, and pipe a and smooth a layer of ganache.
- Place the final sponge on top, brush with syrup, and finish with the remaining buttercream.
- Decorate with ganache piping. Chill.
Step 6: Make the Jelly
- Soak gelatine in cold water. Heat the reserved syrup with sugar and water to 280ml (½ pint)
- Add orange blossom water and food gel if desired. Stir in gelatine until dissolved.
- Cool until slightly thickened, then pour over the chilled cake. Refrigerate overnight.
Step 7: Serve
- Remove from the fridge 2 hours before serving. Unmould and transfer to a serving board.
- Slice with a sharp knife. Enjoy!
Tips
- Marmalade: If you don’t have access to homemade, use thick-cut, whole-fruit marmalade. I recommend Frank Cooper’s Oxford Marmalade for its rich flavour and texture.
- *Feuilletine substitute: Blitz high-quality ice cream wafers in a food processor.
- Jelly Set: Check your gelatine instructions for a slightly firmer-than-usual jelly.
