Arts
Opera CakeThis is our 400th Recipe for the Day!!!Sorry it took a week to get it out - we have been really ill!This cake was said to resemble the Opera in Paris. It is a lot of worth, but really is worth the effort.You are basically making a sponge, a coffee syrup, a creme de beurre and a ganache, then layering.So here goes…Jaconde Sponge3 Egg whites. (You’ll use the yolks later)15 g Caster Sugar100 g Ground almonds100 g Icing sugar (sieved)3 whole eggs30 g Sifted plain flour30 g melted butterMethodWhisk the egg whites until stiffAdd sugar a teaspoon at a time until glossyCover and set asideMix almonds and icing sugar in another bowl and whisk in the whole eggs until very frothy Whisk in flour and the melted butterFold into the merangue in batchesPour into a prepared tin and level the topBake for 5 - 7 minutes in a preheated oven , 200ºC, 400ºF, Gas 6 until golden and springyCoffee Syrup30 ml Hot water2 teaspoons coffee30 g SugarHeat the water in a pan and then add the other ingredients, leave to cool.Chocolate Ganache 120 g 56% Chocolate120 ml double creamHeat the cream until it is very hot, but not boilingAdd chocolate pieces and stir carefully, adding until everything is mixedLeave to coolCreme de beurre3 egg yolks220 g Melted butter75 g Caster sugar3 tablespoons water (ONLY 3)Put the yolks in a bown and whisk gentlyPut the sugar and water in a pan and carefully bring to a boil to create a syrup, which you then allow to cool for a few minutes.Pour the syrup into the egg yolks while whisking and then add the butter, little by little.To create the cakeTake your sponge and cut carefully four pieces of identical sizeLay one slice on a platter or serving plate and brush some of the coffee into it.Then a layer of Creme de beurre (Half the total)Then another spongeBrush with more coffeeThen a layer of Ganache (About half of itAnother layer of spongeBrush with coffeeThe second layer of Creme be beurre on thisA final sponge layer Ganache to cover the top