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Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 33
x 23cm/13 x 9in Swiss roll tin and line the base and
sides with greaseproof paper.
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To make the sponge, put
the sugar and eggs in a bowl, place over a pan of hot
water and whisk with an electric whisk until very pale
and creamy. Remove the
mixture from the heat and whisk until cool.
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Sift the
flour, a little at a time, over the mixture and fold in
lightly using a metal spoon. Turn the mixture into the
prepared tin and level the surface.
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Bake in the oven
for 10 to 12 minutes, until well risen and golden brown.
Turn the sponge out onto greaseproof paper, remove
the lining paper and leave to cool.
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To make the crème
au beurre, put the sugar and water into a small heavy
saucepan and dissolve over a low heat. Once dissolved,
boil steadily for 2 to 3 minutes.
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Beat the egg yolks
in a bowl and pour over the hot syrup in a thin, steady
stream, whisking all the time. Continue whisking until
the mixture is thick and cool. In another bowl, cream
the butter until soft, then gradually beat in the egg
syrup, a little at a time, until thoroughly combined.
Beat in the cold coffee mixture.
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To make the praline,
put the almonds and sugar in a non-stick frying pan.
Heat very gently until the sugar melts and turns brown.
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Butter a baking tray. Pour the almond caramel on to
the tray. Leave to cool and set. Roughly crush the
praline in a blender or food processor.
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Cut the sponge horizontally into 3 equal layers. Spread
half the crème au beurre over 2 layers of sponge, then
sandwich all 3 together. Spread the remaining crème au
beurre over the top and sides of the gateau. Cover the
sides of the gateau with crushed praline.
Cold Desserts
Recipes - Coffee House Gateau Recipe