Gateau Africaine Recipes

GATEAU AFRICAINE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9 inch round cake pan, and line the bottom with parchment paper. Grease and flour the paper.
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Sift together the cocoa, flour, baking powder and cornstarch. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla and milk powder. Beat in the egg yolks one at a time. Beat in the flour mixture alternately with the melted chocolate.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 2 tablespoons sugar and 1/2 teaspoon salt, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• When cake is cool, slice horizontally into 3 layers. Brush layers with 1/2 cup rum and let stand 60 minutes. Place the bottom layer of cake on serving dish and spread with 1/2 of the custard filling. Repeat layers and top with last layer of cake.
• To make the Custard Filling: In a saucepan, combine 3/4 cup sugar and 1/2 cup cornstarch. Stir in milk. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove from heat and stir in unsalted butter and 2 tablespoons rum.

GâTEAU VICTOIRE

Steps:

• Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9-inch (23-cm) springform pan. Wrap a large sheet of aluminum foil around the outside of the pan, making sure it's absolutely watertight. Set the pan in a large roasting pan.
• In a large heatproof bowl, combine the chocolate, cream, and rum, Cognac, or port. Set the bowl over a pan of simmering water and stir occasionally until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat.
• In a stand mixer fitted with the whip attachment, whisk together the eggs, granulated sugar, and salt on medium speed until the mixture is thick and leaves a well-defined ribbon on the surface when you lift the beater, about 5 minutes.
• Fold one-third of the beaten eggs into the chocolate mixture to lighten it. Then, fold in the rest. Scrape the batter into the prepared pan and pour very warm water into the roasting pan to reach halfway up the sides of the springform pan.
• Bake until the cake feels just set in the center, about 45 minutes. Remove the cake from the water bath and let cool completely.
• Run a knife around the sides of the cake to help loosen it from the pan. Release the sides of the springform pan and dust the cake with powdered sugar.
• This cake is best the day it's made, although it can be kept overnight at room temperature.
• A colorful cranberry, prune, and kumquat sauce is a lovely winter-season addition to serve alongside this cake during the holidays. Heat 2 cups (500 ml) of ruby or tawny port and 1/2 cup (100 g) of sugar in a small saucepan. Add 12 pitted prunes, quartered, and 2/3 cup (75 g) dried cranberries to the pan and simmer for 4 minutes. Add 12 sliced and seeded kumquats and simmer for 1 minute more.
• Dental floss pulled taut between your fingers works best for getting neat slices of this delicate cake.

SMOKED COCONUT CAKE

Steps:

• Set a smoker to 350°F. Spray an 8-inch square baking pan with cooking spray. Line the pan with parchment paper.
• In a stand mixer or in a bowl with a handheld mixer, beat together the sugar, eggs, and egg whites on high speed until pale and thick enough to form a ribbon when you lift the beater and let the mixture fall back on itself. Using a rubber spatula, fold in the jasmine extract, salt, and flour, being careful not to deflate the eggs. Stir in the coconut flakes just until evenly distributed (the batter will be thick). Transfer the batter to the prepared pan and smooth the surface with a moistened rubber spatula.
• When the smoker reaches the target temperature and the smoke runs clear, put the pan directly on the grate, close the lid, and bake until a toothpick or the tip of a knife inserted into the center comes out clean, 50 to 60 minutes.
• Remove from the smoker and let cool on a wire rack to room temperature. Cut into 2-inch squares and serve. The bars can kept in an airtight container at room temperature for up to 3 days.

PANDAN CHIFFON CAKE

Steps:

• Preheat the oven to 325°F and place a rack in the center.
• Make the yolk batter. Heat the oil in a saucepan over medium heat, until it reaches about 176°F. Remove from heat. Add the cake flour and whisk until combined. Transfer the mixture to a large bowl, cover, and cool for a few minutes. Mix in the coconut milk. Add the egg yolks, baking powder, pandan extract, and sugar and whisk until combined and smooth. Set aside.
• Make the firm peaks meringue. Using a stand mixer or hand mixer, beat room-temperature egg whites and a stabilizing acid (like vinegar, cream of tartar, or lemon juice) on medium-high speed until foamy and opaque, a few minutes. Lower the speed to add the sugar in increments. Turn the speed back to medium-high. For firm (or medium) peaks, continue to beat the meringue until the peak holds its shape better. When you flip the whisk upside down this time, the peak, while more distinct, will still droop and fold back on itself.
• Make the final batter. Add one-fourth of the meringue to the yolk batter. Gently whisk until incorporated. Add another fourth of the meringue to the yolk batter and whisk until incorporated. Then pour all the batter into the bowl with the remaining meringue. Use a flexible spatula to gently fold the meringue into the batter, until homogenous, thick, and creamy. There should be no white streaks remaining in the batter. If stubborn lumps of meringue remain, use a whisk to gently mix them into the final batter.
• Pour the batter into an ungreased 9-inch tube pan. Tap the pan against the counter a few times. Smooth out the top of the batter with the whisk.
• Spray a large sheet of aluminum foil with cooking spray and place it over the top of the pan. Bake the cake for 25 minutes. Carefully remove the aluminum foil. Reduce the temperature to 310°F. Bake for an additional 20 to 25 minutes, until thoroughly cooked and golden brown. Insert a bamboo stick into the cake. If it comes out clean, the cake is ready.
• Remove the cake from the oven. From a height of about 3 inches above the counter, drop the cake pan down to shock the cake. Repeat two more times.
• Invert the pan and place the tube on a lidded jar or an inverted cup. Cool completely before removing the cake from the pan. Be patient as this can take a few hours. Run a knife gently along the edges where the cake adheres to the tube pan to remove the cake.

GATEAU AFRICAINE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9 inch round cake pan, and line the bottom with parchment paper. Grease and flour the paper.
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Sift together the cocoa, flour, baking powder and cornstarch. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla and milk powder. Beat in the egg yolks one at a time. Beat in the flour mixture alternately with the melted chocolate.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 2 tablespoons sugar and 1/2 teaspoon salt, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• When cake is cool, slice horizontally into 3 layers. Brush layers with 1/2 cup rum and let stand 60 minutes. Place the bottom layer of cake on serving dish and spread with 1/2 of the custard filling. Repeat layers and top with last layer of cake.
• To make the Custard Filling: In a saucepan, combine 3/4 cup sugar and 1/2 cup cornstarch. Stir in milk. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove from heat and stir in unsalted butter and 2 tablespoons rum.

GATEAU AFRICAINE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9 inch round cake pan, and line the bottom with parchment paper. Grease and flour the paper.
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Sift together the cocoa, flour, baking powder and cornstarch. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla and milk powder. Beat in the egg yolks one at a time. Beat in the flour mixture alternately with the melted chocolate.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 2 tablespoons sugar and 1/2 teaspoon salt, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• When cake is cool, slice horizontally into 3 layers. Brush layers with 1/2 cup rum and let stand 60 minutes. Place the bottom layer of cake on serving dish and spread with 1/2 of the custard filling. Repeat layers and top with last layer of cake.
• To make the Custard Filling: In a saucepan, combine 3/4 cup sugar and 1/2 cup cornstarch. Stir in milk. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove from heat and stir in unsalted butter and 2 tablespoons rum.

GâTEAU BASQUE

Steps:

• In a medium bowl, whisk together the flour, baking powder and salt.
• Working with a mixer (use a paddle attachment if you have one), beat together the butter and both sugars on medium speed until smooth, about 3 minutes. Add the egg, and beat for another 2 minutes, scraping the bowl as needed. Beat in the vanilla; the mixture should be smooth. Add the flour mixture all at once, then pulse the mixer to begin incorporating it. Mix on low until blended.
• Turn the dough out onto a work surface, gather into a ball, then divide in half.
• Shape each piece into a disk - the dough will be sticky - and put each between sheets of parchment paper. Using a rolling pin, roll each piece into a round just a smidge wider than 8 inches. Keeping the dough sandwiched between the parchment, refrigerate for at least 3 hours (or for up to 3 days).
• When you're ready to bake, center a rack in the oven, and heat to 350 degrees. Generously butter an 8-inch-by-2-inch round cake pan. Remove the dough from the fridge, and leave on the counter until pliable, about 10 minutes. Peel away the paper.
• Fit one round into the pan; if it breaks, just press the pieces together. Either fold the extra dough over and onto the base or trim it; don't fuss about precision here. Spread about 3/4 cup of the jam over the base, leaving a 1-inch border bare and adding more jam, if needed.
• Top with the second piece of dough, lightly pressing down around the edges and, if you can, tucking the dough under a bit. Again, it doesn't have to be perfect; the dough is soft, and as if by magic, the layers fuse in the oven.
• Brush the top with the egg wash, and use the tines of a fork to etch a crosshatch pattern.
• Bake the cake for 40 to 45 minutes, or until the top is golden brown. Transfer to a rack, and let rest for 5 minutes, then carefully run a table knife around the edge of the cake. Unmold onto the rack, and then quickly and carefully turn the cake over onto another rack, crosshatch side up, so that it can cool to room temperature. Wrapped well, the cake will keep for 2 days at room temperature.