Oranges Inside :)
You just can’t compete with chocolate, the food of Gods. Imagine when it combines with custard. That’s how Gateau Africain was created by the Europeans.
But there is one thing that ultimately brings it to perfection: Oranges!
Yep. Mandarin Oranges come as a delightful touch to the custard that binds the chocolate cake layers together. It’s the “it” factor that distinguishes between the ordinary and extraordinary Gateau Africain. Between the plain look and the fun bright pretty presentation boasted by the renowned orange color. It’s Oranges inside!
Gateau Africain
(Source: Santap Magazine - Indonesia)
(Bahasa Indonesia version click here)
Sponge cake:
100 g sifted cake flour
30 g cornstarch
30 g cocoa powder
8 egg yolks
5 egg whites
175 gr powdered sugar
75 g unsalted butter, meltedRhum syrup:
100 g castor sugar
80 ml water
4 Tbs rhumCustard:
8 egg yolks
90 g cornstarch
700 ml milk
150 g castor sugar
4 tsp rhum
2 cans (@ 312 g) mandarin oranges, drainedCocoa powder for garnish
Special tools:
1 round cake pan 22 cm for baking
1 round springform pan 20 cm for assembling
Instruction:
- Butter 22-cm round cake pan. Line the bottom of the pan with parchment paper. Heat the oven at 180 degree Celcius.
- Sift flour, cornstarch and cocoa powder twice. Set aside.
- Beat eggs on high speed until it rises. Beat in sugar gradually while beating until thick and pale, and if you drop the batter with spoon, it leaves a trail that won’t dissapear for awhile. Turn off the mixer.
- Sift flour mixture into the batter, fold well.
- Fold in a little batter to the melted butter to thicken it. Fold the butter-mixture back into the egg batter gradually. Fold well.
- Pour batter into cake pan, bake for about 30 minutes. Remove from oven, cool on rack. After 5 minutes, turn cake into rack and let cool.
- When the cake is cool, tort/slice the cake horizontally into three layers. Put one layer into smaller cake pan (20 cm). Push a little so the layer fits perfectly in the pan. Wet the layer surface with rhum syrup. Set aside.
- Rhum Syrup: Mix sugar and water, boil the mixture until the sugar dissolves (doesn’t have to reach boiling point). Let cool. Stir in rhum.
- Custard: Beat eggs with fork, mix with cornstarch and a little bit of milk. Set aside. Boil milk and sugar, stir until it reaches boiling point. Remove from heat. Mix in a little bit of hot milk to the egg mixture, stir quickly to avoid lumps (we call this technique “fishing”). Pour back the egg mixture (now it’s warm) into the hot milk, stir. Put it back on heat, keep stirring until it thickens. Remove from heat, let it warm slightly (no vaporization anymore), stir in rhum and oranges.
- Assembling:
When the custard is still warm, pour 1/2 of it onto the cake layer in the pan, spread it quickly before it gets cooled. Put the second layer on custard, push a little so the cake stick well on custard. Wet the second layer surface with rhum syrup. Pour all custard onto the second layer, spread evenly. Put the third layer on custard, push a little bit to perfect its shape. Let it all cool in the pan. - Remove cake from pan, transfer to a plate. Garnish with cocoa powder.
- Eat it already!!
Note:
- This is my entry for Sugar High Friday #8, so my apology to my Indonesian friends who prefer it to be in Bahasa.
- Generally, Gateau Africain is simply a chocolate sponge cake layered with custard. So feel free to use your favorite chocolate sponge cake recipe and custard (Dapur Bunda’s Gateau is one of the best), and you get yourself a gateau (it’s better be sponge cake, though. Not butter type cake). But to its perfection, you’ve got to add oranges in the custard!
Bahasa Indonesia version
Gateau Africain
(Sumber: Majalah Santap)
Sponge Cake:
100 gr tepung terigu protein sedang, ayak
30 tepung maizena
30 g coklat bubuk
8 kuning telur
5 putih telur
175 g gula bubuk
75 g mentega tawar, lelehkanSirup Rum:
100 g gula pasir halus
80 ml air
4 sdm rumVla:
8 kuning telur
90 g tepung maizena
700 ml susu cair
150 gr gula pasir halus
4 sdt rum
2 kaleng (@ 312 g) jeruk mandarin kalengan, tiriskanCoklat bubuk untuk taburan
Peralatan khusus:
1 loyang bulat/persegi 22 cm untuk memanggang
1 loyang bongkar pasang atau ring bulat/persegi 20 cm untuk menyusun kue
Cara Membuat:
- Olesi loyang 22 cm dengan mentega. Lapisi dasar loyang dengan kertas roti. Panaskan oven pada suhu 180 derajat Celsius.
- Ayak terigu, maizena dan coklat bubuk sebanyak 2 kali. Sisihkan. Dengan mikser berkecepatan tinggi, kocok semua telur hingga mengembang.
- Bertahap, masukkan gula sambil terus dikocok hingga mengembang dan kental (jika adonan dijatuhkan dari spatula, akan membentuk pita yang membekas di atas adonan dan lama hilangnya).
- Ayak campuran terigu ke dalamnya, aduk balik dengan spatula. Terakhir masukkan sedikit adonan tepung ke dalam mentega cair untuk mengentalkan, aduk balik sampai rata. Kemudian balik masukkan adonan mentega dalam beberapa tahap ke dalam adonan tepung. Aduk balik hingga rata.
- Tuang adonan ke dalam loyang, panggang hingga matang (30 menit). Keluarkan dan taruh loyang di atas rak kawat. Setelah 5 menit, keluarkan cake, buang kertas roti. Dinginkan di atas rak kawat.
- Setelah dingin, belah cake menjadi 3. Taruh selapis cake ke dalam loyang yang lebih kecil, tekan perlahan sampai masuk (cake agak mengerut sehingga akan mudah masuk). Basahi permukaannya dengan sirup rum. Sisihkan.
- Sirup Rum:
Campur gula dan air, rebus sampai gula larut (tidak perlu mendidih). Setelah dingin, masukkan rum. - Vla:
Kocok lepas telur, maizena dan sedikit susu. Sisihkan. Rebus sisa susu dan gula, aduk hingga mendidih. Angkat, tuang sebagian susu panas ke dalam campuran telur, aduk cepat (dipancing). Tuang kembali telur ke dalam susu panas, aduk. Rebus kembali, sambil diaduk-aduk hingga mengental. Angkat dan setelah setengan dingin (vla tidak beruap), masukkan rum dan jeruk, aduk. - Penyelesaian:
Hangat-hangat tuang 1/2 bagian vla ke atas cake di dalam loyang. Ratakan dengan cepat sebelum vla mengeras. Tutup dengan lapisan cake bagian tengah, basahi dengan sirup, ratakan sisa vla. Terakhir tutup dengan lapisan cake terakhir. tekan-tekan sedikit untuk meratakan. - Lepaskan loyang bongkar pasang, pindahkan cake ke piring saji. Taburi dengan coklat bubuk.
- Siapkan teh hangat, sore yang indah dan adem, potong kue, makan sambil ngobrol sama orang yang asik atau sendirian aja sambil nikmatin produksi endorfin dalam tubuh yang disebabkan oleh coklat, yang membuat kita merasa bahagia seperti sedang jatuh cinta…
Note:
- Pada dasarnya Africain Gateau adalah sponge cake coklat yang dilapis vla. Jadi bebas aja kalo punya resep sponge cake coklat dan vla favorit, bisa dipake (sebaiknya sponge cake, jangan butter type cake). Gateau-nya Dapur Bunda adalah salah satu yang ter-yummy loh, bikinnya juga lebih gampang, jadi silakan dicoba.
- Tuang vla ke atas cake selagi vla masih panas, supaya ketika dingin menempel dengan baik.
Comment by Henny — September 5, 2005 @ 5:41 am
M’Riana,aku nanya lagi nih gak papa khan. Hari Minggu kemaren aku nyobin resep gateau africain.Vlanya mantap rasanya namun sponge cakenya keras dan pori2nya besar dan gak begitu ngembang.Aku ngikutin sesuai resep mbak & memang aku gak pake emulsier.Boleh tahu gak kira2 apa penyebabnya.TIA
Comment by Artha — October 22, 2005 @ 2:32 pm
salam kenal mbak riana,br skl masuk blognya,aku dah lgsng seneng nih…apa lg liat foto2xnya:)
Comment by Flora — November 26, 2005 @ 4:18 pm
Mbak Riana, salam kenal from Mandalay city. Aku suka sekali brownies and baking. I was like shouting ‘hip hip hooray’ when I see your blog. I like A.Gateau, remind me of my fave cake kalo ke bakery Le Gourmet. Skrg mau segera praktek. But, in this tmall tiny city, kayanya ga ada yg jual loyang bongkar pasang. What to do? Any ideas gimana ngakalinnya. Thanks. Luv your pics, too..
Comment by Kelilil — March 1, 2006 @ 11:43 am
Aduh Mbak Riana, aku langsung jatuh cinta ngeliat foto African Gateau ini, dan langsung kepingin bikin. I really like your blog.. very creative! More than that, you have certain style that makes your blog stand out from the rest, two thumbs up for you! Now the very basic question about the recipe.. jangan diketawain yaa.. namanya juga rookie..
Tepung terigu protein sedang itu apa ya Mbak? Aku di supermarket cuma tau tepung segitiga, kunci biru dan cakra kembar.. which one then? Terus untuk sponge cake-nya waktu mengocok kuning telur dan putih telurnya dipisah nggak ya? Terakhir, kalau aku nggak mau pakai rum ada alternatif pengganti apa yang bikin rasanya tetap se-yumie kalau pake rum ya? Thanks a zillion ya..
Comment by SyL — May 29, 2006 @ 12:42 pm
Riana…..
I made it ! I made it !
Setelah yang pertama agak kebesaran loyangnya, yang ke-2 berhasil dengan sukses, cakenya bisa dipotong jadi 3 layers. Thank you for sharing the recipe and your posting here so encouraging pisan he..he..he… Jadi kue fav nya Papap dan Cemara sekarang. Dimaem pakai vanilla ice cream juga mantep. Once again, thank you ya, Ri.
Salam dari Mandalay
Comment by dita — June 27, 2006 @ 4:01 am
mbak Ri, nanya yah…hehehe…nanya muluk! Itu vla-nya memang kaku yah? kalo kaku gitu, gapapa kan diinepin semalem di kulkas sebelum dipake, biar pas assembling udah tersedia gituh.
Comment by dita — June 27, 2006 @ 1:56 pm
daku penggemar wangi dan rasa rhum, mbak, makanya gak bole ketinggalan
)…oohhh ternyata kalo ditambah rhum jadi lebih encer toh.
Comment by Wita — June 28, 2006 @ 1:06 pm
Thanks ni posting resep ini, lihat gambarnya jadi kepingin nyoba. Mbak Riana emang TOB!
Comment by Lisa — January 27, 2007 @ 10:45 am
Hi Mbak Ri, mo tanya neeh, temanku bilang, cake flour itu terigu protein rendah, bukan sedang, yg mana . Trus juga nanya, Cakra kembar itu terigu jenis apa ya? Thanks much for great recipe! also for your answer…
Comment by pitut — June 6, 2007 @ 4:50 pm
lam kenal mba riana yg maniez.. aku mo tanya seputar rhum. rhum yg sering aku temui di supermarket itu kan mengandung alkohol, bisa diganti gak ya rhum-nya atau ada gak sih rhum yg tdk mengandung alkohol? sebelumnya makasih ya..
Comment by pitut — June 12, 2007 @ 10:15 am
mba riana lagi sibuk ya??? aku pengen nyoba resepnya nih.. tapi ragu-ragu sama rhumnya. tolong ya..
Comment by delia — December 21, 2007 @ 2:38 pm
Hi Riana,
I’ve made this cake for my wedding anniversary. It sure taste very nice. My only setback is that I just add in the fresh oranges pieces, small ones. Should have peel off the skin. One more thing, can we just use custard powder instead of the 8 egg yolks and cornstarch? If so, how many grams? Thanks!
Comment by sha — January 31, 2008 @ 2:09 am
Mbak, aku udah nyoba idenya ya..ngasih orange slices ke dalam vla custardnya.. enak..jadi gk eneg.. makasssii mbak
Comment by ruby — December 30, 2008 @ 7:27 pm
Mba Riana, salam kenal…aku baru nemu nih blognya mba. Love the writing, love the pictures, love the cakes. Tambah satu visitor setia niy mba. Keep on writing ya!!