| Opera Cake Recipe |
Ingredients |
A: Egg Whites Mixture
- 615g egg whites
- 432g superfine sugar
- 115g egg yolks
B: Flour Mixture
- 185g low protein flour
- 305g almond powder
- 4g cocoa powder
C: Ganache
- 200g cooking chocolate
- 100g dairy cream
- 60g butter
- 15g rum
D: Coffee Cream Filling
- 30g superfine sugar
- 100g butter
- 10g coffee powder
- 20g warm water
E: Chocolate Topping
- 200g dark chocolate
- 140g dairy cream
- 60g syrup
- 10g rum
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Direction
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Cake Preparation
- Grease a rectangular cake tin with the size of 60cm x 40 cm.
- Beat ingredients A together until fluffy and soft peaks are formed.
- Sift ingredients B together. Fold in ingredients B into egg mixture from Step 2.
- Pour the batter into the cake tin and bake at preheated oven of 160°C for about 15 to 18 minutes.
- After baking, remove the cake from oven to cool down. Then divide the cake horizontally into 4 separate layers.
Ganache Preparation
- Melt the cooking chocolate from ingredients C over low heat before adding in the dairy cream, butter and rum.
- Leave the chocolate topping mixture aside to cool.
Coffee Filling Preparation
- Cream the butter and superfine together.
- Prepare the coffee mixture by mixing the coffee powder and warm water together.
- Add in the coffee mixture into the butter and mix evenly to form butter cream.
Chocolate Topping Preparation
- Melt the dark chocolate over low heat before mixing in the dairy cream, syrup and rum.
- Leave the dark chocolate aside for cool down.
Assembling the Cake
- With the cake now divided into 4 layers horizontally, now we can start layering the cake with coffee filling and ganache.
- The first bottom layer, layer the cake with chocolate ganache.
- For the second layer, proceed to use the coffee cream filling to spread over the cake.
- Use back the remaining chocolate ganache to spread over the third layer.
- Place in the the fourth layer and proceed to pour the chocolate mixture on top of the cake.
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