Opera cake

Category: Bakery products

Ingredients
Biscuit:
Flour	70 g
Sugar	30 g
Unsalted ghee	60 g
Room proteins t	6 pcs.
Chopped almonds	225 g
Powdered sugar	225 g
Egg	6 pcs.
Coffee syrup:
Water	125 g
Sugar	65 g
Instant coffee	7 g (1.5 tbsp. L.)
Oil cream:
Instant coffee	10 g (2 tablespoons)
Boiling water	15 g
Egg	1 PC.
Yolk	1 PC.
Water	60 g
Sugar	100 g
Vanilla
Room oil t	200 g
Chocolate ganache:
Chocolate (70% cocoa)	240 g
Milk	125 g
Fat cream	60 g
Butter	60 g
Glaze:
Butter	115 g
Bitter chocolate (70% cocoa)	150 g

Cooking method

Biscuit:
Heat the oven to 220. Prepare 2 baking sheets measuring 31 * 39 cm, cover them with oiled paper.
Beat the whites at first on a slow speed until soft tops, add sugar and beat until stiff and shiny.
In a separate container, break the almonds into flour, mix with the powdered sugar, add the eggs and beat at medium speed for 3 minutes, until the volume increases. Add flour on low speed. Toss gently with whipped egg whites and ghee. Divide into 2 shapes. Bakes for 5-7 minutes. to light golden color. Remove from the mold and cool to room t.
Coffee syrup:
Mix all ingredients and heat until sugar is completely dissolved
Oil cream:
In a small container, mix coffee and boiling water until dissolved.
In a mixer, whisk the egg and yolk until white.
In a small container, mix sugar, water and vanilla, boil until sugar dissolves, then cook until t reaches 124 (until a ball).
Pour the syrup into the egg mixer at low speed, being careful not to get the syrup directly onto the eggs. Increase speed, beat for 5 minutes, until mixture is satin. Reduce speed to medium. Beat the butter slightly with a fork and add 2 tablespoons each. Increase speed and beat until bulky. Add coffee and mix well. Transfer to container, refrigerate and stir occasionally until mixture thickens.
Chocolate ganache:
Boil the milk and cream and pour the chocolate into pieces that have been broken into pieces, let the chocolate melt for 30 seconds, then gently mix everything.
Beat butter at room t and mix with chocolate in 2-3 doses. Rub through a sieve, put in the refrigerator and stir occasionally until thickened.
Assembling the cake:
Cut off 1/3 part of each biscuit sheet along the side length. Take the first resulting rectangle, put it on parchment and moisten with 3 teaspoons of syrup. Apply 1/2 butter cream evenly and refrigerate for 10 minutes.
Put two small rectangular biscuits close to each other on the butter cream and pour with 3 teaspoons of syrup. Spread the whole ganache evenly on top. Place the last rectangle of biscuit on the ganache, pour over the remaining syrup and refrigerate for 10 minutes.
Using a spatula, spread the remaining butter cream on the surface, and cool the cake for at least 1 hour, preferably 6 hours, at the end put it in the freezer for 20 minutes.
Glaze:
Melt butter in a small container and pass through cheesecloth to remove foam and hard parts. In a double boiler or over a bowl of hot water, melt the chocolate and stir in the butter. Spread the icing over the cake very quickly with a spatula. After 1 min. it is better not to touch the glaze, since it will mix with the butter cream. Cool for 30 minutes.
Before serving, trim the sides of the cake so that all layers are visible from the side. The finished cake can be frozen.

Note

I wanted to bake something unusual for the New Year ...
Honestly, I hadn’t heard anything about this French invention before, and the pictures turned out to be very tempting
In general, there were a lot of recipes, for some reason I liked this one: 🔗