Rooibos Cape Cakes

Made with Illanka 63%

For two 11 x 57 cm frames or 44 small cakes

7 steps

Recipe Step by Step


Almond Cocoa Streusel

80g dry butter 84 % fat
80g soft brown sugar
80g ground almonds
60g cake flour
1g salt

Cut the chilled butter into cubes. Sift together the dry ingredients. Mix together the soft brown sugar, ground almonds, flour, salt and cocoa powder. Add the butter and process in a freestanding blender using the paddle attachment until sandy. Spread the streusel evenly over a silicone sheet and bake at 150–160 °C (300–320 °F).

Almond Dacquoise

80g cake flour
230g ground almonds
270g caster sugar
15g dried egg white
135g caster sugar
380g egg whites

Sift the flour with the ground almonds and the larger quantity of sugar. Mix the dried egg white with the smaller quantity of sugar. Whip the egg white and quickly add the sugar/dried egg white mixture o ensure perfectly smooth whipped egg whites. Finish by folding in the sifted dry ingredients. Pipe or spread on a baking sheet.. Bake in a fan oven at 180–190 °C (350–375 °F) or deck oven at 200 °C (392 °F) with the damper open

Illanka Whipped Ganache

340g Whipping cream 35% fat
40g Glucose DE 38/40
40g Invert sugar
310g ILLANKA 63%
680g whipping cream 35 % fat

Bring the smaller quantity of cream to a boil with the glucose and the invert sugar. Slowly pour the boiling mixture onto the partially-melted couverture, mixing in the center to make it glossy with a certain lasticity, signifying the start of the emulsion process. Take care to preserve this texture throughout, gradually adding the liquid. Blend to perfect the emulsion. Add the larger quantity of cold liquid cream and leave to set in the refrigerator for a minimum of three hours, overnight if possible.

Red Cape Tea Infusion

20g “Mélange du Cap” tea from Le Palais des Thés redbush
cocoa bean and vanilla
20g Rooibos or redbush tea
565g water

Heat the water to 90 °C (194 °F), add the tea, cover and leave to infuse for five minutes. Strain.

Redbush Raisins

120g redbush tea infusion
30g raisins

Add the raisins to the hot tea and leave to swell for around one hour. Drain before use.

Redbush Raisin Jelly

65g caster sugar
6g pectin NH
270g redbush tea infusion
45g redbush raisins
10g lemon juice
5g gelatin

Mix the caster sugar with the pectin NH. Bring the infusion to a boil with the redbush raisins and lemon juice. Add the pectin/sugar mixture and bring to a boil once again. Add the gelatin and then pour into a frame to a height of 1–1.5 cms. Leave to set in the refrigerator and then blast freeze for a few minutes to facilitate cutting.

Redbush Absolu Spray Glaze

150g redbush tea infusion

Bring the Absolu Cristal to a boil with the redbush tea infusion and blend. Spray immediately using a spray gun at around 80 °C (176 °F).

Assembly and finishing

Coat the underside of the Dacquoise with some tempered dark chocolate couverture. Place the Dacquoise in a 11 x 57 cm frame. Gently whip the Illanka Whipped Ganache and pour 150 g into the frame. Smooth over with a spatula. Cut the Redbush Raisin Jelly into 1 cm cubes and then set aside in the freezer. Insert 200 g Jelly cubes into the ganache. Whip the remaining ganache to make it a little stiffer and then using plain a 14 mm nozzle, pipe droplets on the Jelly cubes of different shapes and sizes. Decorate with a few Jelly cubes between the droplets of Whipped Ganache and then blast freeze.
Heat the Redbush Glaze to 80 °C (176 °F), and spray the desserts. Cut into 2.5 x 11 cm portions. Roll out some tempered dark chocolate couverture between two acetate sheets. Before it sets completely, cut out 11 x 3 cm wavy rectangles. Stick one to each side of each cake.