Some requested a recipe for the Old Gateau! It’s a simple recipe, but… in my humble godly opinion, rather boring. So, I adapted an alternative recipe to keep that distinctive Old Gateau flavor with some gourmet flair! It should also be considerably tastier.
This recipe is for Champion-level bakers, but if you’re looking for a challenge (as most young trainers are) try it out! Everyone improves with practice.
Click the READ MORE for the recipe.
NEW Gateau Recipe
- 4 whole eggs
- 1 tsp vanilla extract
- slightly less than 1/2 cup sugar
- slightly less than 1/2 cup sifted flour
- 1 tbsp sifted cocoa powder
- 1/2 cup melted butter (NOTE: do not melt the butter before measuring. Avoid melting the butter entirely to avoid burning)
- 1 pint whipping cream (hand-whipped is best)
- 1/2 cup icing sugar
- 1 tsp vanilla extract
- 250g dark chocolate of your choice
- 3 tsp corn flour
- 15 oz canned blackberries (preserve the syrup)
CAUTION. Reminder that this recipe is not for beginners.
You must know how to: use a double boiler, carefully fold ingredients, whisk to ribbon stage, be quick and vigilant.
Preheat oven to 175 degrees Celcius and lightly grease the bottom of a 9 in round cake pan.
Using a hand mixer, whisk the eggs, vanilla and sugar over a double boiler with simmering water until the mixture reaches ‘ribbon stage’ about 8-10 minutes. It should be tripled in volume.
Fold 1/4 of the egg mixture into the melted butter to lighten the butter. Fold the mixture back into the rest of the egg mixture. Sift 1/3 of the combined flour and cocoa powder into the egg mixture, and then gently but quickly fold together. Repeat this steps until the flour has been incorporated.
Take precaution on the folding method as how you fold the mixture together is crucial to determine the success of a light and spongy cake. You want to evenly incorporate the flour into the egg mixture without deflating the aerated eggs. It’s important that you are quick and gentle at the same time! Cut with the spatula down toward the center, lifting the batter from the bottom of the bowl, and turning the bowl with your other hand counter to your folding hand.
Gently pour the batter into the cake pan and bake for about 25-30 minutes or until the cake is golden brown and starts to shrink from the sides of the pan.
Slice the cake into 3 horizontal layers and cut individually with a round cutter. This should yield 4 to 5 round cakes.
CHOCOLATE SHAVINGS AND ICING
Using a vegetable peeler, pare off small curls from the chocolate. In a large bowl, whisk the cream, icing sugar and vanilla until the cream forms soft peaks. Reserve one quarter of the cream for decoration.
To make the blackberry filling, mix the corn flour with a little syrup from the blackberries to form a runny paste. Put the remaining syrup in a small pan and bring to a boil.
Remove from the heat, stir in the corn flour paste, return to the heat and stir until boiling. Remove from the heat; add only 3/4 of the blackberries, reserving around 15 nice ones for decoration, and leave to cool.
To make the kirsch syrup, gently warm the sugar with 60ml of leftover blackberry syrup in a small pan, stirring to dissolve the sugar. Increase the heat, bring just to the boil and remove from the heat. Add the kirsch and allow to cool.
To assemble the cake, brush the kirsch syrup over each layer of cake. Place the top layer of sponge onto a plate or cake board, with the crust-side down and pipe some cream onto it. Cover with the middle sponge. Spread a thin layer of cream on top, leaving a thicker border of cream around edge. Spread the blackberry filling within the border and cover the last piece of cake. Spread the top and sides of the cakes thinly with cream and chill for 30 minutes. Repeat covering with the cream until an even coat is achieved.
Press the chocolate shavings around the sides. Decorate with the blackberries.
Your gourmet Gateau is now ready to be served! I won’t blame you if you don’t want to share with your Pokemon.
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