Opera in White cake is a French cuisine dish. The original title is "Opéra en blanc". The delicacy turns out to be incredibly tasty, amazing and tender. It is impossible to tear yourself away from eating this cake.
It is necessary
- - 200 g white chocolate
- - 2 tbsp. l. lemon liqueur
- - 1 tsp. lemon zest
- - 270 g butter
- - salt to taste
- - 35 g flour
- - 230 g granulated sugar
- - 6 egg whites
- - 3 eggs
- - 125 g icing sugar
- - 125 g almonds
- - 400 g cream
Instructions
Step 1
Make Mona Lisa biscuit. First, turn the almonds into flour. Place almond petals and powdered sugar in a blender and chop. Then sift through a sieve.
Step 2
Beat 3 eggs in a mixer. Add the almond mixture and beat for another 5-7 minutes. Then add flour and mix everything well. In a bowl, beat 3 proteins with salt, add 35 g of granulated sugar. Combine with almond and egg mixture. Melt 20 g butter and add 2 tablespoons to it. dough and mix well. Then combine with a biscuit mass.
Step 3
Line a baking sheet with baking paper, brush with butter and pour out the dough. Spread evenly over the surface, 1-1.5 cm thick.
Step 4
Preheat the oven to 180 degrees, place the biscuit and bake for 10-15 minutes until golden brown. Remove the biscuit from the oven, flip it over onto clean baking paper. Bake another biscuit.
Step 5
Make a Swiss butter cream. Whisk together 190 g granulated sugar and 3 egg whites. Place in a steam bath and continue whisking until the granulated sugar is completely dissolved. Place the whites in ice water and beat until the meringue has cooled. Add 250 g butter, 1 tsp. lemon zest, 2 tbsp. l. liqueur and mix everything well.
Step 6
Cut the biscuit into 3 cakes. Put the first cake on the dish, soak it with butter cream, cover with the second and soak with the cream again, cover with the third cake, soak and put in a cold place for 1-1.5 hours.
Step 7
Make a white chocolate mousse. Heat 60 ml cream and add chocolate, stir until smooth. Whisk in 240 ml of cream and combine with chocolate.
Step 8
Remove the cake and saturate the top cake with mousse. Store in a cool place for 6-8 hours. Decorate the cake with roses, almond petals.
