Cake
Description
The baking is simple and quick. Before you start studying the recipe for the "Opera" cake, I want to warn you right away that making this cake is not a task for the lazy. It so happens that this cake is as complex as it is delicious, and you will have to spend quite a lot of time and effort preparing it. But if you dare and see it through to the end, the result will more than reward all your efforts, because this dessert truly has a royal taste. In France, for example, every pastry chef has their own recipe for the "Opera" cake, and the quality of the cake reflects their overall culinary skills. And since we don't plan to visit this wonderful country anytime soon, we might as well organize an excellent French-style dinner at home. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
For the syrup, we brew ground coffee, add 10 grams of instant coffee and 150 grams of sugar, then mix.
- 2
Step 2
Now let's move on to the biscuit. Mix almond flour and powdered sugar, then sift the mixture.
- 3
Step 3
Add the eggs and egg yolks, and beat this mixture for 10 minutes.
- 4
Step 4
Now we beat 125 grams of egg white until thick white foam forms, then add 100 grams of sugar.
- 5
Step 5
Now we need to carefully combine the egg whites with the nut-egg mixture. So, we place a portion of the whipped egg whites into a separate bowl, add the nut mixture, and gently fold together with upward motions. Then we add more egg whites and more nut mixture, and so on.
- 6
Step 6
Divide the prepared mixture into three parts and bake three layers on parchment paper in a preheated oven at 200 degrees for 10-12 minutes.
- 7
Step 7
When the sponge cake has cooled, trim the excess to make a neat rectangle (20x30 cm).
- 8
Step 8
For the ganache, we chop the chocolate. Mix the milk and 40 ml of cream, then bring to a boil. Pour this mixture over the chocolate, wait half a minute, then stir. Add 20 grams of butter and stir again.
- 9
Step 9
Pour 20 grams of water into a saucepan and add 50 grams of sugar. Heat over low heat until the temperature reaches 118 degrees.
- 10
Step 10
Beat 35 grams of egg whites until they thicken, then add 12.5 grams of sugar. When the sugar syrup reaches 118 degrees, pour it into the egg white mixture and beat thoroughly until a thick foam forms.
- 11
Step 11
In a separate bowl, beat 2.5 egg yolks until the mixture lightens in color.
- 12
Step 12
Pour 50 grams of water into a saucepan and add 120 grams of sugar. Cook over low heat until the temperature reaches 118 degrees. Then, pour this syrup into beaten egg yolks and whisk at high speed until the mixture turns pale. Now add 30 ml of freshly brewed sweetened coffee and 10 grams of instant coffee, continue whisking, and gradually add 200 grams of softened butter. Whisk the mixture for a few more minutes.
- 13
Step 13
Next, we combine this mixture with the one prepared earlier. Mix using a mixer at low speed or with a spatula.
- 14
Step 14
Now we proceed to prepare the glaze. Soak the gelatin sheets in water. Pour 120 grams of water and 100 ml of cream into a saucepan, add 145 grams of sugar, place over heat and bring to a boil.
- 15
Step 15
Add cocoa to this mixture and stir. Remove the saucepan from the heat and add the soaked gelatin, stirring gently to avoid forming bubbles.
- 16
Step 16
When all the components are ready, we can proceed to assemble the cake. Place the cake ring and put the first biscuit layer inside it.
- 17
Step 17
Soak it with the syrup prepared at the very beginning and spread half of the coffee-cream filling over it. Then place the second biscuit layer, also soak it with syrup and spread the ganache on top. Put the last cake layer on top, pour syrup over it again and cover with the remaining coffee-cream filling. Now let the cake chill in the refrigerator for one hour.
- 18
Step 18
Then we take the cake out of the refrigerator and remove the frame. Place the cake on a rack and pour the glaze over it, tilting the cake so that the glaze spreads evenly across the surface. Put the finished cake in the refrigerator overnight.