Opera Cake

Opera Cake

How to make Opera Cake, components of the Opera Cake recipe, ingredients for Opera Cake, the best way to make Opera Cake, the mechanism for Opera Cake, the way to prepare Opera Cake.

 Opera Cake

How to make Opera Cake

 Today we present to you in this topic a recipe Opera Cake Follow us through our website MIX NEWS the ingredients of this recipe and how to prepare it.

 Opera cake is a classic French dessert that impresses not only with its strong flavor, but also with its flawless technique!

Ingredients

    Joconde Sponge Cake

    170g egg whites

    45g white sugar

    135g almond flour

    135g icing sugar

    170g whole eggs

    5g vanilla extract

    25g all-purpose flour

    2g salt

    30g butter, melted
    Coffee syrup

    120g white sugar

    150g water

    30g coffee beans

    15g Amaretto/ Cointreau/ dark rhum
    Chocolate croustillant

    80g paillete feuilletine

    80g dark chocolate

    15g vegetable oil
    Coffee buttercream

    80g egg yolks

    150g white sugar

    55g water

    2g instant coffee

    1g salt

    300g butter, softened
    Dark chocolate ganache

    150g heavy cream

    20g liquid glucose

    160g dark chocolate 50-60%
    Opera glaze

    250g dark chocolate 50-60%

    30g grapeseed oil

Instructions

    Joconde Sponge Cake
    Sift the almond flour and icing sugar in the bowl of your mixer. 

Add the whole eggs and vanilla and mix for a 5-7 minutes or until the mixture is light and fluffy.

    In the meantime, whip the egg whites until foamy. 

Add the sugar and continue mixing until stiff and glossy.

    Fold the meringue into the egg mixture, alternating it with the flour mixed with the salt.

    Drizzle in the melted butter, mixing carefully to not deflate the batter, then spread the mixture onto two sheets of baking paper of 35x25cm. 

These two sheets of sponge will then be cut so that we end up with 3 23cm sheets of sponge cake. 

You will most likely make one of the layers from two pieces of sponge stuck together. 

I usually prefer this for my middle layer so it goes unnoticeable.

    Keep the sponge aside until needed.

    Coffee syrup

 
    Combine the sugar and water in a pot and place over low heat. 

Cook for 2 minutes, then add the coffee beans and remove off heat.

    Allow to infuse for 10 minutes then drain well and allow to cool down.

    Stir in the rum/Amaretto/Cointreau and place aside until needed.

    Chocolate croustillant

 
    Melt the dark chocolate in a bowl then stir in the oil. 

Add the paillete feuilletine then mix well.

    Spread the croustillant over one Joconde sponge cake square and place in the fridge until set – 10 minutes in the freezer is enough.

    When the croustillant is set, remove from the fridge then turn the sponge cake upside down on a cake board so that the croustillant layer sits at the bottom. 

This will be the base of our Opera.

 
    Coffee buttercream

 
    Combine the egg yolks and salt in a heatproof bowl. Mix for a few minutes until pale and light.

    In the meantime, combine the sugar and water in a pot and bring it to 118C. Just as it hits the needed temperature, add the instant coffee and mix briefly.

    When the syrup has the right temperature, pour it gradually over the whipped egg yolks, mixing all the time.

 Continue mixing until the yolks turn fluffy, airy and the temperature is neutral to the touch.

    Add the butter, all at once, then mix on low speed until well incorporated, followed by 2 minutes on high speed until fluffy and pale.

    Dark chocolate ganache

 
    Heat the heavy cream and glucose in a small pot to te boiling point.

    Pour the cream over the chocolate and allow to rest for a few minutes. 

Blend well until shiny and smooth.

    Cover with plastic wrap and place in the fridge until it has a spreadable consistency.

    Opera glaze

 
    Melt the chocolate in a bowl.

    Add the oil and mix well. Use this glaze as quickly as possible after making, given that it is not too hot. 

If it begins to set, you can rewarm it slightly in the microwave.

    To finish the cake

 
    Remove the sponge cake and the paillete feuilletine layer from the fridge.

    Brush the sponge cake with coffee syrup until well soaked in syrup.

    Spread half of the coffee buttercream over the sponge cake. 

Continue with a layer of sponge cake followed by coffee syrup.

    Spread the ganache over the sponge cake.

    Finish off with the last layer of sponge cake, coffee syrup and the remaining coffee buttercream.

    Place the cake in the fridge for a few hours.

    Pour the glaze over the chilled cake.

    Allow it to set then cut off the edges of the cake to expose the layers. 

Now it’s the time to cut the cake into smaller pieces if you want to.

    To decorate, write Opera on the cake or on each slice.

This is all about the topic Opera Cake hoping that the recipe won the admiration of you.