Opera in White Cake

Category: Confectionery
Opera cake in white

Ingredients

Gioconda biscuit (one portion):
Peeled almonds 125 g
Powdered sugar 125 g
Large egg 3 pcs
Flour 35 g
Sugar 35 g
Protein 3 pcs.
A pinch of salt
Butter 20 g
Baking tray 35x35 cm
Swiss Butter Cream:
Protein 3 pcs.
Sugar 250 g
Butter 250 g
Lemon zest 1 tsp
Lemon liqueur (rum) 2 tbsp. l.
White chocolate mousse:
White chocolate 200 g
Cream 35% (240 + 60) 300 ml
Lemon zest 1/2 tsp
Gelatin 7 g
Lemon liqueur (rum) 2 tbsp. l.
Impregnation:
Lemon liqueur 2 tbsp. l.
Sugar 2 tbsp. l.
Water 70 ml
White mirror glaze:
White chocolate 130 g
Cream 35% 100 g
Milk 3.5% 100 g
Lemon zest cut with tape
Gelatin 6 g
For decor:
Sprig of mint
Almonds in white chocolate
Roses from white chocolate plastic

Cooking method

  • I baked a cake for myself on the DR, I wanted something new, unusual and not beaten! The result pleasantly surprised and pleased - the cake turned out to be light and fragrant, with a pleasant aftertaste, I would rather call it not Opera, but Operetta, if I cooked it with white chocolate and champagne mousse! We liked it, and you, try it and share your impressions later!
  • 1. Gioconda biscuit:
  • for the cake, we need to bake two such biscuits, the ingredients contain products for only one, because the dough for each is beaten separately.
  • First you need to make almond flour.
  • Place the almonds, I used the almond petals, and the powdered sugar in a blender and beat well until flour.
  • Opera cake in white
  • 2. Sift through a sieve, if any pieces remain, place in a blender and punch again.
  • Opera cake in white
  • 3. Beat eggs at room temperature with a mixer.
  • Opera cake in white
  • 4. Without stopping whisking, add the almond mixture and beat for 5 minutes.
  • Opera cake in white
  • 5. Add flour and stir with a spatula.
  • Opera cake in white
  • 6. In a separate container, beat the whites with salt until soft peaks, without ceasing to beat, add sugar and beat until stable peaks, combine in 2 steps with the almond-yolk mixture by folding from the bottom up and in a circle.
  • Opera cake in white
  • 7. In the melted and cooled butter, add a couple of tbsp. l. Mix the dough and combine with the biscuit mass.
  • Opera cake in white
  • 8. The finished dough flows off the spatula with a ribbon.
  • Opera cake in white
  • 9. Place the dough on a baking sheet and spread evenly over it 1 cm thick.
  • Opera cake in white
  • 10. Bake in preheated to 180 "C oven until light golden. Focus on your oven !!!!
  • Opera cake in white
  • 11. Turn the finished biscuit onto a clean sheet of baking paper and remove the one on which it was baked.
  • In the same way, bake the second cake of which we need only half, the remaining biscuit can be frozen or any dessert can be made from it.
  • Opera cake in white
  • 12. Swiss Butter Cream:
  • Beat egg whites with sugar until firm foam in a stainless saucepan. Place it on a steam bath and continue beating with a mixer until the proteins are heated to a temperature of 70 "C, if there is no thermometer, then you can check it with your finger, as the completely dissolved sugar serves as a signal of readiness.
  • Opera cake in white
  • 13. Transfer the egg whites to a cold bowl and continue whisking until the meringue is completely cool.
  • Without stopping whipping, add butter at room temperature in three doses.
  • Opera cake in white
  • 14. Add liqueur and zest, mix well.
  • Cut out three cakes of 16x28 cm from the finished biscuits.
  • Prepare impregnation from water and sugar and liqueur.
  • Place the first crust on a platter and put on a cooking frame, soak and apply half of the buttercream to it.
  • Opera cake in white
  • 15. Cover with a second crust, soak and apply the remaining butter cream.
  • Cover with the third cake, soak and refrigerate for 1 hour.
  • Opera cake in white
  • 16. Mousse:
  • Heat 60 ml of cream to 90 "C and put chopped chocolate in them, let stand for 2 minutes.and stir until smooth.
  • If you are preparing a cake in the warm season, then of course it is better to add a little gelatin to the mousse. I didn’t add, and although it’s not hot now, nevertheless the mousse in the warmth very quickly began to melt. So, if you add gelatin then:
  • Soak gelatin in cold water. Squeeze out the swollen gelatin and dissolve in hot chocolate.
  • Opera cake in white
  • 17. Beat the cream until soft peaks and combine with chocolate cooled to 40 "C.
  • Opera cake in white
  • 18. Take the cake out of the fridge and put the mousse on the 3rd cake layer. Place in the refrigerator for 7-8 hours and let dry completely
  • Opera cake in white
  • 19. Mirror glaze:
  • Soak gelatin in cold water.
  • In a saucepan, heat the cream and milk and lemon zest, cut with a ribbon to a boil, remove the ribbon and place the chocolate pieces, stir well to dissolve the chocolate completely.
  • Squeeze out the swollen gelatin and dissolve it in the chocolate-cream mixture, gently stirring with a spoon and not raising it high so that bubbles do not form, if this happens, hit the pan on the table a couple of times.
  • Cool the glaze to 40 "C (warm on the lips) and strain through a sieve.
  • Opera cake in white
  • 20. Pour the icing onto the frozen cake without straightening it, you can slightly tilt the dish with the cake, the icing will lay in a beautiful layer by itself.
  • Place in refrigerator and allow to solidify completely.
  • Opera cake in white
  • 21. Decorate the cake with a sprig of sugar-coated mint, plastic roses, I will give a link to the recipe below and almonds in chocolate.
  • Opera cake in white
  • 22. How to cover mint leaves with sugar, I spied on my mother Phoenix in LJ. It's simple - cover the mint leaves with egg white with a brush and then roll them in fine sugar. Allow to dry well.
  • Opera cake in white
  • 23. Ready cake.
  • Opera cake in white
  • 24. Piece.
  • Opera cake in white
  • Chocolate plastic or chocolate for modeling.

The dish is designed for

12

Time for preparing:

120 minutes

Cooking program:

oven

National cuisine

my recipes based on French cuisine

Note

Opera cake in white

Opera cake in white

Natalyushka
Masterpiece !!! I'm taking it away, thanks
Vilapo
Natasha, the cake looks gorgeous white, delicate, airy And I have no doubt that it is delicious
natapit
Thank you girls! Cook to your health!
Melanyushka
My God, what a beauty!
AlenaT
Natasha, well, finally, a new beauty !!!
Already tired of waiting!)))
celfh
Natasha, that this is a masterpiece - no doubt! But I don't even try to bookmark it, I can't reproduce this, I can only admire
My son recently got married, so such a cake on the table of young people is a dream
Merri
Natasha, thank you very much !!!
Galina Byko
Wonderful cake !!!!
Sonadora
Natasha, gorgeous cake! Very gentle and beautiful! I admire your skill, taste and skill!
natapit
Thank you all very much, my dears !!!
Quote: celfh

Natasha, that this is a masterpiece - no doubt! But I don't even try to bookmark it, I can't reproduce this, I can only admire
My son recently got married, so such a cake on the table of young people is a dream

Tatyana! I sincerely congratulate you on such a wonderful event !!!!! If you invite to a christening, I will bake the very cake for your first child !!!
Vitalinka
Great cake!
natapit
Thank you, Vitalinochka !!!!
Arka
Ooooooooooooo! It is something!
Nata. no words!
Unbearably wanted your cake
Why are you so far away ?!
natapit
Thank you, Arochka! and you will cook it yourself, I know !!!
Prus - 2
Natasha!
You're just a Sorceress! 🔗
natapit
thanks, Lyuba!
Karry79
I walked around for a long time around this cake. I decided to bake it. Pleased with the cakes: they were baked without problems. And how fragrant! I just watched so that the household did not take away. For the first time in my life I made a Swiss butter cream. Everything went smoothly, no problem. Only it seems to me that this amount of oil completely drowned out the taste and aroma of proteins. The cream is still oil. Delicious mousse! Although I don't like creamy cream, the taste was positively dominated by chocolate. I made mousse on agar-agar (I put 7 grams of gelatin according to the recipe). The only thing I didn't have was lemon liqueur, I replaced it with apricot. So (good or bad), my cake has apricot notes. :-) Cool!
Caritsa
Can you pack it under mastic? Probably already without mousse?
natapit
Quote: Caritsa

Can you pack it under mastic? Probably already without mousse?

no, this cake is not for mastic!

Karry79 glad it worked out !!! thanks for the report!
shenka
but tell me, if this cake is made in the second tier (in a two-tiered cake) and cover both cakes with MB on top, will the top frosting be kept in this cake ??
natapit
Quote: shenka

but tell me, if this cake is made in the second tier (in a two-tiered cake) and cover both cakes with MB on top, will the top frosting be kept in this cake ??

no, the cake is very tender and the top floor will push through the bottom!
shenka
Thank you
Olga06
Natasha, thanks for the delicious cake. I really did it for the New Year, but now I finally decided to show you my "creation"

Opera cake in white Opera cake in white
natapit
Well done!
nedra
I looked at this cake for a long time, but still there was no reason to bake it, and I doubted my abilities, all the stages of preparation were new, but thanks to the step-by-step description, everything worked out, and it didn't just work out, it's not a cake, but a work of art !!! Thanks to the master !!!)))
Opera cake in white
Opera cake in white
Yasinsk
And tell me, is porous chocolate suitable for icing?
Ilona
aerated chocolate does not melt all well, often gathers in lumps. Better to look for another.
Ekaterina2
natapit, masterpiece!
Leronika
Natalia, all your recipes are just wonderful! As a rule, everything always works out the first time and everything is very tasty! Thank you !!!
I have a question: is it possible to prepare a biscuit for this cake in advance? And how and how much can you store without a freezer? And how long does it take to "stand" the cake? Is 6 hours enough?
Ilona
Leronika, the biscuit can be made in advance and stored safely for a week, packed from drying out in a bag in the refrigerator.
natapit
Victoria, I am very happy. that everything worked out and I liked the cake!

Leronika, I would not keep this biscuit for several days ... it is better to bake it the day before ...

Quote: Leronika
And how long does it take to "stand" the cake? Is 6 hours enough?
I had it in the refrigerator overnight. Good luck !!!
Ilona
Quote: natapit
would not keep this biscuit for several days ... it is better to bake it the day before ...
Natus, because of the presence of almond flour?
natapit
Quote: Ilona

Natus, because of the presence of almond flour?
Yes, Ilona. Moreover, the biscuit can behave inappropriately - either dry out or become sticky ... I ran into this.
Ilona
Well, thank you! Live and learn! Natus, and I put a paste in the pies) So fragrant and tasty !!! But I literally added a drop so that the taste would not be hammered. Thank you for such a wonderful scent !!!

natapit
What beautiful and I am sure - delicious !!! Bravo!!!!
Leronika
Natalia, good afternoon!
I never cease to admire your masterpieces and bring you words of gratitude !!! I decided to repeat this miracle ... I bring it to your judgment, and of course, I can't resist a couple of questions.))) A question about a biscuit: can it be baked in a mold? Having the dough in stock (according to the recipe), I baked part of it just on a sheet of paper, and part in a mold, lining the bottom with paper. So in the form, he baked better and rose better. I even managed to cut it into two cakes, and I did not use the cakes baked simply on paper ... Hence the question about baking in the form was born ...)

Opera cake in white

I don't know how to turn it over ... I'll have to send it lying down)))
Leronika
Natalia, I wanted to tell you ... The cake is very tasty !!! Just wonderful !!! But inadvertently you caused confusion .... with your words about champagne mousse .... Probably with champagne mousse, he will surpass everything in the world! Maybe you will have leisure and you will share such a recipe? With champagne?)
Thank you again for your recipes! Everything is delicious and everything always works out !!!
natapit
Leronika, the cake is just handsome !!!! thanks for the photo report. As for baking cakes, your cake is proof that of course you can !!!
kitsunya Masyanya
I take it to bookmarks. THANK YOU! Almonds are so expensive, but for yourself, your beloved will also need to bake for amanin
rjhpeybyf
Opera cake in white
I also carry my THANKS! The cake is delicious and satisfying.I will not say that it was easy, but the taste was remembered for a long time.
Albinka (Alya)
Natalia, thank you very much for the biscuit recipe. I tried it for the first time and everything worked out, baked in a split ring, then cut into 3 cakes. The only thing that I didn’t peel the almonds, I ground them just like that and they came out dark, but the taste was still great!
And here's the report (only I didn't have time to take a picture of the cut, everyone ate it)
Opera cake in white

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