Brasilia
A cake built on a hazelnut Joconde sponge base, layered with caramel buttercream, topped with nougatine crisp and finished with a white chocolate decoration.
Ingredients
Hazelnut Joconde Sponge Cake (see page 354)
half a sheet pan amount
Nougatine (made fresh, see page 608)
10 ounces (300 g)
Dark chocolate (melted)
about 2 ounces (50 g)
Dessert syrup (rum for flavoring)
to taste
Caramel buttercream (see page 371)
1 pound (500 g)
Tempered white chocolate (for decoration)
to taste
Instructions
1
Layer the cake
Cut the sponge cake into three equal rectangles (about 6 × 12 inches / 15 × 30 cm).
2
Prepare the nougatine
Make the nougatine, and while still hot, roll it into a rectangular sheet slightly larger than the cake pieces. Trim the edges so it is about 1/2 inch (1 cm) smaller on each side than the cake pieces. Set aside to cool.
3
Assemble the first layer
Spread a thin layer of melted dark chocolate over one piece of cake and refrigerate until set. Remove, place chocolate-side down, and brush with rum syrup.
4
Fill the layers
Spread a layer of buttercream about 1/4 inch (5 mm) thick. Place the second piece of cake on top, brush with syrup, and spread more buttercream. Repeat with the third piece of cake and spread the remaining buttercream.
5
Decorate
Trim the cake edges and cover the top with the nougatine sheet. Fit a paper piping bag with tempered white chocolate and pipe a decorative border on the surface.
