A Halloween inspired dessert.
Gee ghouly gosh! Time flies when you are busy or having too much fun making jellies for the Royal Selangor 30-day ‘Get your jelly on’ Challenge. There are only six more days to go before this challenge is over. It is rather bittersweet, but at the same time I can’t wait to go back to normal blogging with reviews, recipes and travel as a backlog looms! Bear with me, not for long now! As the Halloween is slowly approaching, it is only appropriate for me to make a Halloween inspired dessert, TO DIE FOR.
This gateaux is same same but different to my Halloween calendar cake I made a while back. But it is actually a sponge cake layered with dulce de leche, macadamia nuts and nougat, then coated in dark chocolate and macarons. Told you is to die for! 😛
It did take some time to construct the cake, not to mention you have to make all the mini macaron shells first. So you will need a full day to make this cake, or over the weekend if you don’t want to rush. I haven’t made macarons for ages, and thank god my macaron skill is not as rusty as I thought it would be, very happy with how they turned out.
Making dulce de leche is simple as, just dunk the whole can of condensed milk into a pot of boiling water and let it simmer away for 2 hours. Don’t worry it won’t explode, and if you really want to play safe, then punch 2 holes on the top of the can, but make sure don’t open it, else it won’t work. I also added nougat and macadamia into the layers to give it some textures.
So what do you think? And will it jiggle?
And don’t forget to comment about this dessert to enter the competition to WIN an autographed Royal Selangor Nick Munro jelly mould and an Olympus camera!
And make sure you come back each day for a new tit-illating video! Seriously, there are some really good ones that you simply can’t take your eyes off! 😀
TO DIE FOR Macaron 90g egg white 30g castor sugar 110g almond meal 200g icing sugar A smear of yellow food colouring paste 2 drops of red food colouring 1. Sift almond meal and icing sugar together, get rid of any lumps. 2. Whisk egg white until soft peak, gradually add caster sugar and keep whisking until stiff peak and glossy. 3. Add 1/3 of the egg white into the almond meal mixture and the food colouring, stir to combine. 4. Add another 1/3 of the egg white and now fold gently. Add remaining egg white and fold it in. 5. Fill a piping bag with the mixture, pipe the meringue onto a baking tray lined wit baking paper, no bigger than 10cent coin. Leave it set for an hour until a skin is formed. 6. Preheat oven to 150C, and baked the macaron for 12mins. Dulce de Leche 1 can condensed milk 1. Fill a saucepan with water and bring to boil. 2. Without opening the can of condensed milk, place it in the pot, and bring it down to simmer, for 2 hours. 3. When is ready, the dulce de leche should be dark brown color and thick. Sponge cake 4 egg, separated 90g castor sugar 1tsp vanilla paste 60g butter, melted n cooled 1/2cup plain flour 1tsp baking powder 1. Whisk egg yolks, 60g sugar, vanilla paste together until pale and thick. 2. Sift plain flour, baking powder into the mixture, add butter then mix well. 3. Whisk egg white until soft peak, rain the castor sugar into the meringue in batches, whisk the egg white until still and glossy. 4. Fold 1/3 of egg white into the cake mixture and make sure is all incorporated, then add another 1/3 of the meringue and fold gently, and repeat until all meringue are incorporated into the mixture 5. Pour the mixture onto a baking tray lined and greased with baking paper. 6. Bake the cake in oven at 170C for 10-12min. Once finish, set aside on wire rack and let cool. TO ASSEMBLE 20g macadamia nuts, chopped 2 nougat, thinly sliced 30g dark chocolate 1/4 cup water 2tbsp cocoa powder 2tbsp caster sugar 50g dark chocolate 1tbsp olive oil 1. For the nougat slices, place it between two sheets of baking paper, use a rolling pin and roll them thinly about 2mm thickness. 2. Grease and line the mould with baking paper, fill the tip with sponge cake, then a dollop of dulce de leche, a sprinkle of chopped macadamia then nougat. 3. Repeat until the mould is filled. Transfer to fridge and let it set for 2 hours. 4. Once ready, take it out of the mould and peel the paper away. 5. Add water, cocoa powder and sugar in a small saucepan on medium heat, stir to dissolve. Pour the mixture into the dark chocolate through a sift. Stir gently until all chocolate is dissolved, add olive oil and mix well, let cool. 6. Set the cake on a cake rack on top of baking paper, pour the chocolate mixture all over and coat it evenly. 7. Gently stick the macaron shells all over the cake. Let it set.
WIN Royal Selangor Nick Munro Jelly Mould autographed by Billy Law from Masterchef 2011 & a Olympus VG-110 Camera.
If you like my jelly idea/concept for the Royal Selangor 30-day ‘Get your jelly on’ challenge in aid of Breast Cancer Awareness Month, please do support and leave a comment. Any feedback, idea or even share your story is very much appreciated! Each time you leave a comment will automatically enter into the competition to win these fabulous prizes! You can also use the buttons below and share it with the social world! Thank you!
Entries close 30th October, winner will be announced on 31st Oct.