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Opera cake (a la French recipe)

Opera cake (a la French recipe)

Category: Confectionery
Opera cake (a la French recipe)

Ingredients

Biscuit:
Egg 2 pcs.
Protein 4 things.
Sugar 40 g
Powdered sugar 60 g
Wheat flour 20 g
Almond flour 65 g
Butter 15 g
Chocolate ganache:
bitter chocolate 160 g
Cream 10% 160 ml
Yolk 1 PC.
Butter 15 g
Chocolate glaze:
bitter chocolate 100 g
Sunflower oil 10 g
Coffee cream:
Milk 60 ml
Brown sugar 62 g
Yolk 2 pcs.
Butter 200 g
Instant coffee 2 tsp
Coffee syrup for impregnation:
Water 100 ml
Sugar 100 g
Instant coffee 2 tsp

Cooking method

  • Biscuit:
  • Beat eggs a little with icing sugar. Then add almond flour, and beat again for 2-3 minutes on medium speed. Melt 15 g butter. Beat 4 squirrels with two tablespoons of sugar, only add sugar not all at once, but gradually. Beat on low speed until sugar dissolves. Until steady peaks. Put the eggs and almonds in the beaten egg white. Mix gently with a spatula and add flour. Stir and add melted butter at the end. Divide the mass into three parts and bake a biscuit. Put the dough on a baking sheet in a thin layer and put in the oven for 6 minutes at a temperature of 210 degrees.
  • Chocolate ganache:
  • Bring the cream to a boil. Break the chocolate into pieces and add to the hot cream. Stir until chocolate is melted. Then add the yolk and softened butter. Mix everything again. Set aside to cool.
  • Coffee syrup for impregnation:
  • Put 100 g of water and sugar on the fire, bring to a boil. Remove from heat and add coffee. Stir until the coffee is dissolved and leave to cool.
  • Coffee cream:
  • Add coffee, brown sugar to milk and put on fire. Remove from heat when it boils. Lightly beat 2 yolks. Pour the boiled syrup in a thin stream into the yolks. Stir and put in a water bath, stirring all the time, to thicken. Remove from heat. You should get a gruel. Beat with a whisk until cool. Beat butter until mass increases. Then, gradually adding the coffee gruel, continue to beat.
  • Assembly:
  • Cut the cakes to the shape in which you will lay the cake. And in the form you need to fit. because you need to put it in the refrigerator. to freeze.
  • Soak the first crust with syrup and add the coffee cream.
  • Then soak the second cake on top and add the chocolate ganache.
  • Soak the third cake as well, coat with cream on top and refrigerate for solidification.
  • After a couple of hours, remove from the refrigerator, remove from the mold and pour over with chocolate icing.
  • Chocolate glaze:
  • Break the chocolate, add pods. butter and melt in a water bath. Then decorate as desired.
  • Opera cake (a la French recipe)
  • Opera cake (a la French recipe)
  • Opera cake (a la French recipe)
  • Opera cake (a la French recipe)


Sana
I would like to clarify - in the ingredients of the biscuit there are 4 yolks, and in the description
Beat 4 egg whites with 2 tablespoons of sugar

coffee cream - in the ingredients 1 yolk, in the description
Lightly beat 2 yolks
Loren
:) Wrong. : flowers: Well noticed. Thank you!
natapit
good recipe, but not French! just do not be offended, if you want, I will send you a link in a personal!
Sana
good recipe, but not French!

Well, okay, if only it was tasty!
Loren
The cake is delicious. But what a French recipe, I read on the internet. So I won't argue. Maybe not so
Slastena
I wanted to make this cake, but I was struck by the icing recipe (After a couple of hours, remove from the refrigerator, remove from the mold and cover with chocolate icing. Break the chocolate, add pods. butter and melt in a water bath. Then decorate as desired. )
Loren you made the glaze according to this recipe, how much sunflower oil is needed, the first time I meet such a glaze recipe is it really the French do with sunflower oil
AlenaT
The French may not be doing it.
A recipe for icing with rast. oil really is.
An incomplete spoonful of rast is taken on a bar of chocolate (100 gr). oils
odorless (refined).
I didn't do it myself, but the girls praised it a lot.
Slastena
AlenaT
I will make this cake, I will have to take the risk
Vilapo
Quote: Slastena

AlenaT
I will make this cake, I will have to take the risk
Slastena, no risk, I made the glaze according to this recipe, the refined oil is not felt, but the glaze does not crack when cutting, it is gently cut
Loren
Quote: Slastena

I wanted to make this cake, but I was struck by the icing recipe (After a couple of hours, remove from the refrigerator, remove from the mold and cover with chocolate icing. Break the chocolate, add pods. butter and melt in a water bath. Then decorate as desired. )
Loren you made the glaze according to this recipe, how much sunflower oil is needed, for the first time I meet such a glaze recipe, do the French do with sunflower oil
This is how I did the frosting. I did not communicate with the French about sunflower oil, but about the recipe that I wrote that way. And it's strange that you haven't heard of butter. A lot of people make the glaze that way. :-)
Slastena
I give my word of honor I did not ask because I don’t know how much to add butter, it’s clear that a little, I just wanted to make this cake and I don’t know how much chocolate and butter I need for this number of products, I can make icing as always, but why not try and according to this recipe

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