Original cake
Description
The recipe won't take much time. I'm eager to offer you a detailed description. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
1. Brew the coffee.
- 2
Step 2
2. Add sugar, mix well. The coffee syrup is ready.
- 3
Step 3
3. Dry the nuts in the oven at 175 degrees for about 10-12 minutes.
- 4
Step 4
4. For the praline paste, combine sugar with water.
- 5
Step 5
5. Place over heat and bring to a boil.
- 6
Step 6
6. Cook the caramel until golden, then remove from heat.
- 7
Step 7
7. Place the nuts on a silicone mat, pour hot caramel over them. Let cool.
- 8
Step 8
8. Once the caramel has hardened, break it into pieces and transfer to the blender bowl. Grind until fine.
- 9
Step 9
9. Add a pinch of salt during the process, resulting in a praline paste like this.
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Step 10
10. Place the egg whites into a deep bowl.
- 11
Step 11
11. Beat until fluffy.
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Step 12
12. Add a little powdered sugar, continuing to whisk.
- 13
Step 13
13. Grind the almonds into crumbs, then sift together with powdered sugar.
- 14
Step 14
14. Add the eggs to the almond-sugar powder.
- 15
Step 15
15. Beat for at least 3 minutes at medium speed. Add the sifted flour.
- 16
Step 16
16. Add the egg whites.
- 17
Step 17
17. Line a baking sheet with parchment paper and grease it with melted butter. Carefully pour the batter.
- 18
Step 18
18. Place the baking sheet in a preheated oven at 200 degrees for about 7 minutes.
- 19
Step 19
19. Remove the browned cake from the oven and let it cool.
- 20
Step 20
20. Now you can prepare the cream. Dissolve the coffee and cocoa in water. Mix thoroughly.
- 21
Step 21
21. Beat 3 egg yolks in a deep bowl.
- 22
Step 22
22. Combine the sugar and water, place over heat and bring to a boil. Immediately remove from heat.
- 23
Step 23
23. Pour the hot syrup into the egg yolks.
- 24
Step 24
24. And beat until smooth at medium speed.
- 25
Step 25
25. While continuing to whisk, add the butter. For flavor, add a pinch of vanilla.
- 26
Step 26
26. The cream should be smooth and airy.
- 27
Step 27
27. Add coffee with cocoa.
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Step 28
28. And mix.
- 29
Step 29
29. Combine the praline paste and 60 grams of melted chocolate. Mix well.
- 30
Step 30
30. Cut the cake layer into 3 parts. Place the praline and chocolate paste on one part, spreading it into an even layer. Refrigerate for 15 minutes.
- 31
Step 31
31. Remove the cake layer from the refrigerator and turn it over with the paste side down. Soak it well with coffee syrup.
- 32
Step 32
32. Spread 1/3 of the cream on top, smoothing it into an even layer. Continue assembling the cake, soaking each cake layer with coffee syrup and spreading cream on it.
- 33
Step 33
33. To prepare the glaze, combine butter and chocolate, melt.
- 34
Step 34
34. Spread the glaze over the cake. Look at this beauty! I highly recommend making the "Opera" cake at home.
- 35
Step 35
35.