This gateau consists of a joconde sponge, caramel buttercream and nougatine. So caramel and nougatine is made almost the same, from sugar and water, cooked till brown. (which is extremely hot !). It is similar as Opera Gateau but this one is much sweeter because of caramel butter cream...I personally don't like this cake at all.
Chef Karen made the Brasilia in her own style..quite cool !
Oh..and in the morning before I went to school, I felt want some good coffee so I draged myself to King St. to Mecca, one of the best cafe in Sydney.
Busy busy cafe.