#operacake
#howtomakeoperacakerecipe
Opera Cake
Almond sponge cake
3 no- egg
150gm -Almond powder
140gm – grain sugar
30gm – Butter
50gm- Maida
5 no- Egg white
2tbsp- Castor sugar
2tsp- Vanilla
Coffee syrup
100gm- sugar
200ml – water
8gm- coffee powder
Coffee cream
5no – Yolks
150gm- sugar
150gm- biscuit margarine
80gm- Butter
5gm- Coffee
Opera
Chocolate Ganach
250gm- dark chocolate
60gm- cream
60gm- butter
Chocolate glaze
100gm- chocolate
1tbsp- Oil
Method:
Whip egg White & Castor sugar to make meringue.
Whip egg yolk, grain sugar & butter until creamy.
Add almond flour, essence.
Fold meringue, Maida to egg yolk mixture.
Pour in a flat pan and bake at 180°c for 8-10 minutes.
Make Coffee syrup & ganache separately.
Coffee cream
In a sauce pan heat yolk and sugar in low flame until sugar melts.
Cut the flame add butter, Coffee, meringue into the yolk & combine evenly.
Assemble:
Slice the cake into even layers.
Place a ring mould & Assemble the cake soaking with Coffee syrup and applying Coffee cream & Ganach alternatively.
After Assembling rest in freezer for 4 hours.
Remove the ring & apply the glaze by melting chocolate foil.
Rest in fridge for 1 hours.
Slice and write ‘OPERA’ on top of each slice.
Enjoy the famous ‘ French Dessert ‘ OPERA
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