The incomparable Opera cake can be ordered in almost any French restaurant. He has an unforgettable delicate nutty chocolate taste and wonderful aroma.
Before you start making this "masterpiece", you need to know that this recipe is not for lazy housewives, and you need to spend a lot of time and effort on it.
It is necessary
- - 220 g biscuit eggs
- - 80 g egg yolk for biscuit
- - 220 g almond flour for biscuit
- - 175 g icing sugar for biscuit
- - 160 g egg white (125 g biscuit, 35 g in coffee cream)
- - 565 g sugar (100 g for biscuit. 150 g for impregnation, 170 g for coffee cream, 145 g for icing)
- - 100 g biscuit flour
- - 430 g of brewed coffee (400 g for impregnation, 30 g for coffee cream)
- - 20 g of instant coffee (10 g for impregnation, 10 g for coffee cream)
- - 170 g dark chocolate (for ganache cream)
- - 120 ml milk (for ganache cream)
- - 140 ml cream (40 ml in ganache cream, 100 ml in glaze)
- - 220 g butter (20 g in ganache cream, 200 g in coffee cream)
- - 190 g water, (70 g in coffee cream, 120 g in icing)
- - 2, 5 pcs. egg yolk in coffee cream
- - 8 g of gelatin for icing
- - 50 g cocoa for icing
Instructions
Step 1
To get the syrup, first brew ground coffee and add 2 tsp to it. instant coffee and 150 g of sugar. Mix everything well.
Step 2
Next, proceed to the biscuit. Combine flour and icing sugar, then sift this mixture. Add egg yolks and eggs there, beat for 10 minutes. In another bowl, beat 125 g of protein until a thick white foam (to check if the foam is completely beaten, turn the bowl upside down, if the foam does not flow, then it is ready) and add 100 g of sugar.
Step 3
Now combine the protein with the nut and egg mixture. To do this, put some proteins in a separate bowl and add the nut dough and mix everything. Divide the prepared mixture into 3 parts and bake 3 cakes at 200 degrees, 10-12 minutes. When the sponge cake has cooled down, flatten it into a straight rectangle.
Step 4
To make ganache, chop the chocolate. Combine milk and 40 ml of cream and bring to a boil. Then pour this mixture over the chocolate and add 20 g butter. Pour 20 g of water into a saucepan, add 50 g of sugar to it, bring to a boil.
Step 5
Whisk 35 g of proteins, add 13 g of sugar, then pour this mass into the sugar syrup, beat until thick foam. In another bowl, beat 2, 5, egg yolks.
Step 6
Pour 50 g of water into a saucepan and add 120 g of sugar, bring to a boil. Next, pour over the whipped yolks and beat everything at high speed with a mixer. Then add the brewed coffee with sugar and 10 g of instant coffee there, beat and gradually add 200 g of butter. Then combine with the previously prepared mass.
Step 7
To prepare the glaze, soften the glaze plates in water. Pour 120 g water, 100 ml cream, 145 g sugar into a saucepan and bring to a boil. Pour cocoa into this mixture and stir. Remove this from heat and add gelatin.
Step 8
When everything is ready, start collecting the cake.
1 layer: biscuit. Saturate it with the syrup you made at the beginning. Brush with creamy coffee cream.
2nd layer: biscuit. Also soak in sugar syrup and brush with ganache mixture.
3rd layer: biscuit. Drizzle again with syrup and brush with the remaining buttercream. Refrigerate for an hour.
