Opera Cake
"A classic for the past twenty years, the Opera was created for those who unabashedly choose chocolate and butter cream over fruit desserts. What makes this low, flat cake more modern than any of its predecessors is its shape (usually square or rectangular), and its undecorated sides that show all the layers. L'Opera is traditionally composed of layers of Biscuit Joconde, an almond sponge, that have been thoroughly soaked with coffee syrup...Some pastry shops decorate the top with the word Opera, written in panach with all the swirls that the French love so much..."
---New French Baker, Sheila Linderman [William Morrow:New York] 1998 (p. 66)
Ingredients:
Jaconde biscuit:
125 grams of almond powder (can be replaced with cashew nuts or peanut powder )
125 grams of sugar fine
30 gr wheat flour
4 yellow
25 grams butter, melted
4 egg white
20 grams of refined sugar
Chocolate ganache:
5 gr instant coffee powder [nescafe]
200 gr dark cooking chocolate, cut into pieces
150 gr whip cream / thick cream
75 gr butter
Coffee buttercream:
2 tsp instant coffee [nescafe]
1 tbsp hot water
125 gr butter
200 gr finely powdered sugar / icing sugar
Glazing:
80 gr dark cooking chocolate, cut into pieces
80 gr thick cream / whip cream
How to create:
1. Jaconda biscuit:
Intervention almond powder, sugar fine, wheat flour and yellow, with a shake mixer about 15 minutes. Then shake egg white with sugar until stiff fine, and enter into the almond paste and stirred it up to average with the spatula. Enter the butter has melted, slowly poke until evenly mixed. For the cake batter into 3 parts to 22 cm in brass X 22 cm with a high temperature (200 C) about 10 minutes or until cooked. [cake can also be divided into 6 sections, according to taste it]
2. Chocolate ganache:
Enter a thick cream and instant coffee powder in a bowl to hold hot cooked ago with the way the team (not the bottom of the bowl until the water), and enter the discount chocolate to it, to poke evenly mixed. Enter the butter, and even poke gentle. Let the ganache cool until set.
Coffee buttercream:
The coffee is dissolved in hot water, leave to cool. Shake butter and sugar until soft, and then enter the solution coffee, poke to the average. coffee buttercream is ready for use.
3. Glazing:
Put cream in a thick heat-resistant bowl ago the team on the fire, enter the discount brown, cook until the chocolate melt and mixed evenly, leave the cold.
4. Finishing:
Take one sheet cake ago and then spread with chocolate ganache, let it rest for 15 minutes in the refrigerator. Remove cake from the refrigerator ago oles with coffee buttercream to the average surface of the cake overlooks. Take one sheet cake and the bank over the cake before. Let it cool in the refrigerator for approximately 1 hour. Justify fringe cake ago pour with glazing. Ornamental appropriate taste.(resep.dekap.com)
Ingredients:
Jaconde biscuit:
125 grams of almond powder (can be replaced with cashew nuts or peanut powder )
125 grams of sugar fine
30 gr wheat flour
4 yellow
25 grams butter, melted
4 egg white
20 grams of refined sugar
Chocolate ganache:
5 gr instant coffee powder [nescafe]
200 gr dark cooking chocolate, cut into pieces
150 gr whip cream / thick cream
75 gr butter
Coffee buttercream:
2 tsp instant coffee [nescafe]
1 tbsp hot water
125 gr butter
200 gr finely powdered sugar / icing sugar
Glazing:
80 gr dark cooking chocolate, cut into pieces
80 gr thick cream / whip cream
How to create:
1. Jaconda biscuit:
Intervention almond powder, sugar fine, wheat flour and yellow, with a shake mixer about 15 minutes. Then shake egg white with sugar until stiff fine, and enter into the almond paste and stirred it up to average with the spatula. Enter the butter has melted, slowly poke until evenly mixed. For the cake batter into 3 parts to 22 cm in brass X 22 cm with a high temperature (200 C) about 10 minutes or until cooked. [cake can also be divided into 6 sections, according to taste it]
2. Chocolate ganache:
Enter a thick cream and instant coffee powder in a bowl to hold hot cooked ago with the way the team (not the bottom of the bowl until the water), and enter the discount chocolate to it, to poke evenly mixed. Enter the butter, and even poke gentle. Let the ganache cool until set.
Coffee buttercream:
The coffee is dissolved in hot water, leave to cool. Shake butter and sugar until soft, and then enter the solution coffee, poke to the average. coffee buttercream is ready for use.
3. Glazing:
Put cream in a thick heat-resistant bowl ago the team on the fire, enter the discount brown, cook until the chocolate melt and mixed evenly, leave the cold.
4. Finishing:
Take one sheet cake ago and then spread with chocolate ganache, let it rest for 15 minutes in the refrigerator. Remove cake from the refrigerator ago oles with coffee buttercream to the average surface of the cake overlooks. Take one sheet cake and the bank over the cake before. Let it cool in the refrigerator for approximately 1 hour. Justify fringe cake ago pour with glazing. Ornamental appropriate taste.(resep.dekap.com)
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