opera cake

Cake body:	Almond flour 80g
Sugar 50g	Cake flour 20g
Whole eggs 3	Egg white 3
Unsalted butter 20g	Fine sugar 20g
Coffee cream filling:	Egg yolk 3
Fine sugar 100g	Water 30ml
Unsalted butter 160g	Instant coffee: the original recipe is coffee essence
Ganache:	Chocolate 75g
Milk 35ml	Light cream 35ml
Coffee liqueur

How to make opera cake

Step 1

After mixing and sifting the three powders in the ingredients (the almond flour can pass or not, but it is best to pass), add 3 whole eggs and mix well.

Step 2

Stir it evenly

Step 3

Heat butter over water until melted

Step 4

Take some of the batter and add it to the butter and mix well

Step 5

Then pour the evenly mixed batter back into the original batter and mix evenly.

Step 6

Add 20 grams of sugar to the egg whites and beat until stiff

Step 7

Follow the method of making chiffon, add 1/3 egg white and mix well.

Step 8

Pour back into the remaining 2/3 egg whites

Step 9

Stir evenly

Step 10

Brush baking pan with butter

Step 11

Pour all the batter into the middle rack of the oven at 200 degrees for 15-20 minutes. The specific time will depend on the power of the oven. Bake until colored.

Step 12

After baking, let cool and unmold

Step 13

Add water to fine granulated sugar and simmer over low heat until the sugar melts. Turn to high heat to raise the temperature. Turn off the heat immediately if it reaches 118 degrees, otherwise it will become dry.

Step 14

Just beat the egg yolks. Slowly pour in the sugar water, beating as you go. I stopped for a moment because I needed to take pictures.

Step 15

Well done

Step 16

Pour in coffee syrup and continue beating until smooth

Step 17

Well done

Step 18

Pour the coffee egg yolk sugar water mixture into the butter that has been whipped in advance to form the coffee cream filling.

Step 19

Heat the black chocolate over water until it melts. Haha, I finally used the black forest melted chocolate I made last time. You have to save money in life.

Step 20

The baked cake is divided into four pieces

Step 21

Brush with coffee wine to make it fully moist. If you don’t have coffee wine, you can mix it yourself with 15 grams of sugar, 15 grams of coffee powder, and 15 ml of rum (dissolve 15 grams of coffee powder and 15 grams of fine sugar with 15 ml of boiling water and pour 15 ml of rum). When the cake is taken out Divide the pieces into pieces in advance and brush them with sugar water in advance to allow them to be fully absorbed and softened. Mine was not absorbed in advance so that the surface was wet. The coffee was slippery when I bought the filling. If you like a stronger flavor, you can brush it a few times. I brushed it three times.

Step 22

Three pieces are brushed with coffee cream filling and one piece is brushed with ganache.

Step 23

From bottom to top, one layer of buttercream, two layers of buttercream, three layers of ganache, four layers of whipped cream, and the fourth layer of whipped cream. Be sure not to apply it too thickly on the cake body, otherwise the thickness of the filling will be different. I found out after making it. solved this problem

Step 24

Finally, make the chocolate mirror surface with 5 grams of gelatine slices soaked in ice water in advance. Mix the dark chocolate and light cream until soft. Mix it with water and melt the softened gelatine. Add the hot chocolate solution, stir, melt and sift (the mirror surface cannot achieve perfect homogeneity without a homogenizer. (If there are bubbles that affect the brightness of the mirror surface) Pour it on the cake body (remember to pour it on quickly at one time) Place it in the refrigerator for ten minutes, take it out and shape it on all four sides

Step 25

Take it out of the refrigerator. The mirror surface has solidified. Shape it, remove the edges, and cut it into pieces of the size you want. You can decorate the mirror surface as you like.

Step 26

This is the solidified mirror surface after sieving

Step 27

Decorate with some edible gold foil

Step 28

This is what I made recently. I can use gold foil to cut it up and arrange it into patterns.

Step 29

The surface can be decorated as desired Opera Cake Cooking Tips