Japonaise Traybake
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
- Ingredients
- 4 large egg whites
- 1 pinch cream of tartar
- ¾ cup superfine caster sugar
- 2 cups ground almonds
- For the ganache
- ⅞ cup double cream
- 1 ⅓ cups Dark chocolate (minimum 60 % cocoa solids), chopped
- For the caramelised nuts
- ½ cup superfine caster sugar
- ⅔ cup Pistachio
- ⅔ cup blanched almonds
- ⅔ cup toasted Hazelnuts (chopped)
Preparation steps
1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a Swiss roll tin with non-stick baking paper.
2.
Whisk the egg whites with the cream of tartar until stiff then whisk in the caster sugar a tablespoon at a time. Fold in the ground almonds then spread the mixture onto the Swiss roll tray in an even layer.
3.
Bake for 15 minutes then leave to cool completely.
4.
Bring the cream to simmering point then pour it over the chocolate. Stir until smooth then leave to cool until thick enough to pipe.
5.
Put the sugar in a heavy-bottomed saucepan and heat gently, without stirring, until it starts to melt round the edges. Continue to cook, swirling the pan occasionally, until the sugar has all dissolved and the caramel is golden.
6.
Spread the nuts out on a baking tray lined with a non-stick baking mat and drizzle the caramel all over the top. Leave to cool then break it up with your fingers.
7.
Pipe the ganache on top of the meringue and sprinkle with the caramelised nuts.
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