The Meer Cake
Lemon-Praline Bavaroise, Coconut Dacquoise and Coco-Praline Croustillant
250 grams Milk, full fat
250 grams Cream
75 grams Praline Paste
70 grams Egg Yolks
50 grams Sugar, caster
8 grams Gelatin Sheet, bloomed
100 grams Candied Lemon
300 grams Cream, soft-whipped
- In a saucepan, bring the milk, cream and praline paste to a boil stirring continuously until the mixture is well blended.
- In another bowl, whisk the egg yolks with the sugar until light and lemon colored.
- Pour the hot praline mixture into the beaten egg yolks. Mix well.
- Return the mixture into the pot and continue cooking on medium heat until it coats the back of a spoon or registers 85* Celsius on a thermometer.
- Remove from heat.
- Stir in the candied lemon.
- Bring the mixture's temperature down to about 37* Celsius.
- Fold in the whipped cream.
250 grams Icing Sugar
50 grams Almond Powder
200 grams Desiccated Coconut
300 grams Egg Whites
80 grams Sugar, caster
2 grams Cream of Tartar
- Sift together the icing sugar, almond powder and desiccated coconut.
- In a mixing bowl, beat the egg whites until frothy.
- Add in the cream of tartar.
- Continue beating until soft peaks form.
- Gradually add in the sugar.
- Continue beating until firm and all sugars have dissolved. It is not necessary to beat the meringue to stiff peak stage.
- Fold in the coconut-sugar mixture.
- Spread onto a large pan (30.0cm x 20.0cm).
- Bake in a preheated 180* Celsius oven (preferably fan assisted) for about 20-25 minutes or until golden brown and dry.
90 grams Coconut Praline Paste
35 grams 55% Dark Couverture Chocolate
70 grams Paillete Feuilletine
15 grams Sesame Seeds, roasted
- Separately melt the coconut praline paste and the dark chocolate.
- Combine both.
- Combine the pailette feuilletine and sesame seeds in a bowl.
- Pour in the coconut-chocolate mixture.
- With a rubber spatula carefully blend the ingredients.
- Press at the bottom of a ring mould line with acetate film on the side.
- Allow to set fully in the freezer.
- Use a 22.0cm ring mould lined with acetate film.
- Make two 20.0cm round pieces of the coconut dacquoise.
- With the croustillant set in place at the bottom of the ring mould, pour 1/3 of the bavaroise.
- Press down the coconut dacquoise in place.
- Pour the next 1/3 of the bavaroise mixture.
- Press down the last layer of the coconut dacquoise.
- Pour the last amount of the bavaroise mixture and level down.
- Sprinkle some chocolate-coated cocoa nibs on top if desired or use any other appropriate textural element as desired.
- Allow to fully freeze before demoulding and glazing.
- I used a neutral cold glaze mixed with some white fudge icing (or fondant) and blended with edible gold powder to achieve the sheen.
- For the top element, I used 100 grams of knafeh dough mixed with around 40 grams of melted butter and some poppyseed, baked until golden brown in the oven.
- For the sides, I oven-dried the leftover pieces of coconut dacquiose and broke them into small pieces.