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  • jgordi23

Opera cake

Updated: Oct 1, 2020

INGREDIENTS:

For the almond sponge:

· 85 g caster sugar

· 3 eggs

· 3 eggwhites

· 100g almond meal

· 30 g plain flour sifted

· 1/4 teaspoon baking powder

· 150 g dark chocolate melted, cooled

For the buttercream: · 125 g butter, softened

· 1 1/2 cups icing sugar

· 1 tablespoon milk

· 3 teaspoons of coffee

For the ganache:

· 70 g dark chocolate, broken up

· 85 ml milk

· 170ml thick cream, whipped For the syrup:

· 1 tsp instant coffee powder

· 100 g caster sugar

RECIPE:

For the almond sponge:

Step 1: Preheat oven to 200°C. Grease and line base of a 20cm square cake pan.


Step 2:

Beat the sugar and 3 eggs in an electric mixer for 5 minutes or until pale. In a separate bowl, whisk eggwhites until stiff peaks form, then fold into the egg mixture. Combine almond meal, flour and baking powder and carefully fold into egg mixture. Spread into pan and bake for 20 minutes or until cooked. When cool, remove from pan and carefully cut into 3 thin layers.


To make the buttercream:

Step 1: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined. Add a tablespoonful of water to the coffee and fold the coffee mixture into the buttercream.

To make the ganache:

Step 1: To make ganache, place chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water), until the chocolate melts. Bring milk to the boil in a separate saucepan then combine with chocolate. Remove from heat and cool, stirring occasionally. Fold cream into the chocolate mixture.

To make the syrup:

Step 1: To make syrup, place coffee, sugar and 100ml of water in a saucepan over low heat until the sugar dissolves. Increase heat and boil for 2 minutes, then cool.

To assemble:

Step 1: Place the base layer of cake on a serving plate. Brush with 1/3 of the syrup, spread with all the butter cream, then carefully place another layer of cake on top. Brush with another 1/3 of the syrup and spread with ganache. Place final layer of cake on top and brush with remaining syrup. Refrigerate for 30 minutes to firm. Spread the melted chocolate over cake, reserving a little to be placed in a piping bag. Pipe the word 'opera' on the cake.



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