Lately, I have become fascinated with Japanese entremets. I have learned how to spell “entremet”, pronounce [on-TRAH-may], and most importantly make an entremet. I also know how to eat an entremet, but that was a skill I honed long before I made this marvellously refreshing recipe by Japanese pastry chef Hidemi Sugino.
Sugino rightfully has a cult following in Japan (and – ahem – in Toronto). His desserts are incredibly artistic and his flavour combinations are exquisite. Sugino only uses enough sugar in his creations to accentuate his delicate flavour combinations. Even dark chocolate proves to be light in his recipes.Unfortunately for me, his cookbook is in Japanese. I cannot read Japanese (even though I often pretend I am fluent – but that is a story for another time) so I rarely get an opportunity to make any of his recipes. Sigh.
A few days ago, however, I found a wonderful blog called Foodagraphy by Michelle, who lives in Singapore. A few years ago she made this B-Caraibe cake and posted a translated recipe (read: one that I could follow without bugging my only Japanese speaking friend, A, and consulting a Japanese to English dictionary) on her blog. Great find, eh?
The B-Caraibe is actually one of Sugino’s easier entremets, so it is the perfect push (if you for some reason need it) into entremet-baking. Sugino’s recipe uses almond powder/flour in the bisquit joconde cake layers, but I ran out of almonds. I was not particularly keen on blanching, peeling, drying, and grinding the remaining 47g I required. I threw in some ground hazelnuts I had lying around instead. My substitution was “an experiment in the culinary arts”.
Next up was the chocolate chantilly cream (which is really just orange infused chocolate whipped cream). Unfortunately, my chocolate did not melt very well. I folded it into the softly whipped cream anyway, which left tiny chunks of chocolate dotted throughout the cream. At first I was really disappointed: I had failed at melting chocolate in the microwave. The chunks proved, however, to be a nice textural contrast against the otherwise smooth entremet. So feel free to not do a very good job melting your chocolate as well.
My favourite part of the B-Caraibe is definitely the banana sauce, which is not really banana sauce at all. It is more like banana jelly.
I am sure I did not accidentally add too much gelatin. Regardless, I loved how the fruity taste of perfectly ripened bananas complemented the fluffy almond-hazelnut joconde and chocolate chantilly.
The slightly sweetened vanilla chantilly was light and creamy, which was expected since it was essentially whipped cream. A thin layer was the perfect way to top off this fabulous, and extremely light, dessert.
- ½ cup (50g) almond flour
- ½ cup (50g) ground hazelnuts
- 1 cup (100g) sifted icing sugar
- ¾ cup (90g) cake flour
- 4-5 (80g) egg yolks (I used ~5 egg yolks)
- 2 (60g) + 6⅔ (200g) egg whites
- ¼ teaspoon (~1g) cream of tartar
- 3/5 cup (120g) granulated sugar
- ¼ cup, 1 tablespoon (65g) sugar
- ⅕ cup (50g) water
- ⅕ cup (60g) rum
- ¼ cup (50g) sugar
- ⅕ cup (50g) water
- zest of 1 medium orange
- 100g dark chocolate, melted
- zest of 1 medium orange
- 170g whipping cream
- 25g orange confit
- 325g + ~25g banana puree (about three mashed, ripe bananas)
- 2 tablespoons (25g) lemon juice
- 1 satchet (7g) gelatin
- 3 tablespoons (35g) sugar
- 2 tablespoons (10g) rum
- 1 cup (250ml) whipping cream
- 3 tablespoons (35g) sugar
- a drop of vanilla extract
- Preheat your oven to 230°C and line two 9 x 13 pans with parchment paper (note: you will be cutting three layers of cake from these two pans of cake later on). Combine the almond flour, ground hazelnuts, and icing sugar in a large bowl. Add the yolks and 80g of the egg whites and beat till thick and fluffy. Add the flour and beat to combine. Set aside. In another big bowl, whip the egg whites (200g) and cream of tartar until foamy. Gradually add the sugar in and continue beating until stiff peaks form. Slowly fold the beaten egg whites into the almond mixture until there are no white streaks.Pour into the pans, spread out evenly using a scraper, and bake at 230°C for 5-6 minutes. Cool.
- Mix the sugar and water in a saucepan over medium heat until the sugar dissolves. Remove from heat and leave to cool before adding the rum.
- Heat water and sugar in a saucepan over medium heat. Add the zest and cook for 2-3 minutes. Remove from heat and cool.
- Mix the chocolate and orange zest together. Whip the cream until soft peaks form and then gradually fold into the melted chocolate. Add in the orange confit and fold together.
- Combine 325g of the banana puree and the lemon juice together in a saucepan; blend together using a hand blender. Add in the sugar and place on stove. Cook over low heat until thickened (you will need to stir often to prevent the bananas from burning). Mix the remaining banana puree with the gelatin and let sit for five minutes.Remove the thickened bananas from the stove, add the gelatin mixture, and mix to combine. Add the rum and stir to mix.
- Combine all ingredients in a bowl and whip until soft peaks form.
- Cut out three 8" square pieces from the two trays of cooled joconde. Place one piece into a ring mold (note: I don't have a ring mold so I just fashioned one out of tinfoil and tape) and brush rum syrup liberally on it. Pour the chocolate orange chantilly cream into the ring and smooth flat. Place second piece of cake above the chocolate layer and press down to remove any empty spaces in between the layers. Brush with rum syrup. Pour the banana jelly into the ring and place the third piece of cake on top of it. Brush with rum syrup. Pour the vanilla chantilly cream into the ring. Using a scraper, smooth the top so that the layer is even. Refrigerate to chill overnight. Unmold and slice into individual portions with a hot, dry knife.
14 thoughts on “B-Caraibe Cake”
Interesting story Ilan. This dessert is looks elegant and delicious. The complex combination of flavors sounds simply amazing!
I would like to eat this entremet right this mom-may (really spelled moment but it sound fancier that way and I like to rhyme.) (really I am just a dork) gorgeous cake Ilan – like always!!!
This is such a lovely, pretty cake and it also looks incredibly delicious!
Your pictures are stunning as always and the B- Caraibe cake looks marvelous!
These desserts are always more time-consuming, but they are worth every minute. This looks just too beautiful to pass up! Thank you for sharing. As always, a bright and delicious spot in my day. I hope you have a wonderful and warm Spring week!
What a fancy cake! Looks like a lot of work but worth it, I’m sure!
Thats a nice looking cake, me want some!
Very impressive! The banana/jelly sauce sounds divine. This is absolutely perfect.
Wow! Thank you for your introduction of Hidemi. I actually haven’t heard of him before and I googled to find more info. I really want to try going to his shop in Tokyo this summer. I saw some reviews and it seems worth a visit! Your cake look so beautiful and I really think you are next Hidemi – you are so talented!
This is wonderful – banana jelly?! How different and really, really yummy this cake must be. It looks so pretty as well.
Wow thats a really nice cake, I love the layers, it all looked perfectly taken care of.
looks delicious…time consuming yes? Lots of layering!!!
Yeah, this one was definitely a process.
Its very nice taste , im make this cake