Opera cake appeared in France, but later a dessert prepared according to a similar recipe became famous in Russia. This dessert takes time and culinary skills, but the cake is well worth the time spent on it - the original combination of almond biscuit with coffee and chocolate cream gives the cake an unusual taste.
It is necessary
- - 6 eggs;
- - 300 g of icing sugar;
- - 160 g of almonds;
- - 40 g flour;
- - 150 g of oil;
- - 1 tsp ground coffee;
- - 200 g heavy cream;
- - 200 g of dark chocolate;
- - 100 ml of water;
- - 3 tbsp. rum.
Instructions
Step 1
Bake a sponge cake base. To do this, break 4 eggs into a deep bowl, add half of the powdered sugar put according to the recipe there. Whisk the mixture until smooth and then heat in a steam bath for 10 minutes. Cool the dough base, then add flour and 50 g butter. Peel the almonds, grind in a coffee grinder and add to the rest of the products. Knead the dough. Crack 2 more eggs. separating the whites from the yolks. Beat the whites into a dense foam and gradually add them to the dough. Grease a sheet with oil, pour the dough into it and bake in a preheated oven for 40 minutes. Cool the finished biscuit.
Step 2
Get some cream. Make a strong espresso from the ground coffee - for the cream you will need about 2 tablespoons. Beat the remaining 2 yolks, add 75 g of sugar to them. Continue whisking the cream until smooth. Divide the sweet mass into two parts - in one add 2 tablespoons of strong coffee, and in the other add 40 g of melted chocolate. Cover the top of the cake separately. Whisk in the cream and stir in the remaining chocolate. having previously melted it in a water bath.
Step 3
Finish the cake preparation. To do this, boil the cakes impregnation syrup. Pour 100 ml of water into a saucepan and add 75 g of granulated sugar. When sugar dissolves, remove from heat and add rum. Cut the cake into three pieces. Saturate one of them and cover with coffee cream, put the second crust on top, pour a little syrup and spread with chocolate butter cream. Cover the cake with the third crust, brushing it with a mixture of chocolate and whipped cream. Put the cake in the refrigerator for a couple of hours, then serve with tea or coffee.
