Gâteau Caraque is a traditional French recipe for a classic egg sponge gateau decorated with chocolate buttercream icing (frosting) and choclate shavings. The full recipe is presented here and I hope you enjoy this classic French version of: Gâteau Caraque.
Crack the eggs into a bowl, add the sugar then whisk together until very thick and creamy; when done, the whisk should leave a trail as it's lifted from the mixture. Sift the flour over the surface and lightly fold in with a metal spoon. Grease and line the base of two shallow, oblong, tins about 30 x 11cm then divide the batter between them. Level the surface of the cakes then place in the centre of an oven pre-heated to 210°C. Bake for about 25 minutes, or until well risen, golden brown on top and springy to the touch. Turn out onto a wire rack and set aside to cool.
Make an apricot glaze by combining apricot jam and a little honey in a pan with half the volume of water. Heat until liquid then pas through a sieve to remove any solids. Allow to cool a little then use to sandwich the two sponge cakes together. Brush the top with any remaining glaze then spread the chocolate Crème au Beurre around the sides of the cake before coating with the grated chocolate. Finally, arrange the chocolate caraque pieces side by side over the apricot glaze. Dust the top with sifted icing sugar and serve.
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