The famous French cake “Opera”, which got its name in honor of the Paris Opera, has already become a classic of French confectionery, although he is only a little over 60 years old. Cake “Opera” is a harmonious combination of almond cakes, coffee butter cream and chocolate ganache that together create unique flavor ensemble and give true pleasure with every a bitten bite. The business card of the cake is its rectangular shape and sleek design. Chocolate covered on top of the cake with glaze, and its decoration are the sides that expose the magnificent slice with a wide palette of colors from light milk to dark chocolate. This cake deserves to be tasted. каждый. 
AT ремя: Сложность:hard Servings: 6 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
Vienna sponge cake
- 2 large eggs at room temperature, separate the proteins from yolks
- 1 large whole egg, room temperature
- 1/4 Art. + 2 tbsp. l Sahara
- 2/3 Art. ground almonds
- 6 tbsp. l flour for muffin and sifted cakes
Ganache for filling and glaze
- 1 tbsp. whipping cream
- 240 gr. dark chocolate chopped
- 60 gr chocolate icing or chocolate granules
- 2 tbsp. l vegetable oil
Coffee butter cream
- Protein 2 eggs, room temperature
- 2 tbsp. l + 0.5 tbsp. Sahara
- 1 tbsp. (230 gr.) Butter, room temperature
- 1 tbsp. l coffee extract (or 1 tbsp. l. very strong espresso chilled)
- 1 tsp vanilla extract
Coffee syrup and cake making
- 0.5 tbsp. hot coffee
- 3 tbsp. l Sahara
- 45 gr. melted chocolate glaze
- 6 chocolate-coated coffee beans
Recipes with similar ingredients: eggs, sugar, almonds, flour confectionery, cream, dark chocolate, chocolate chips (granules), butter, coffee, vanilla extract
Recipe preparation:
- Preheat the oven to 200 ° C and cover the form with a size of 27×42 see parchment paper.
- Beat 2 egg yolks and a whole egg with 1/4 tbsp. sugar to thick and a pale mass that will drain off the corolla with tape. ВIn a separate bowl, mix ground almonds and flour.
- In another bowl, beat 2 egg whites until foam, then slowly add the remaining 2 tbsp. l sugar, whipping until soft peaks on whisk. Stir the whipped whites into the yolks in 2 sets, then stir almond mixture. Pour the dough evenly into the prepared dish, making sure that the dough lies very evenly (the dough will turn out very thin cake). Bake a biscuit for about 8 minutes until golden cool the colors. When the cake has cooled, it may become a little dry – it should be so.
- Ganache: Heat the cream, just a little boiling, and fill them with 240 g. crushed chocolate. Leave for a minute then gently stir with a spatula from the center in a circular motion to the edges until the chocolate melts completely and the ganache becomes homogeneous. Set to cool to room temperature.
- Oil cream: Put egg whites in a bowl and whisk with 2 tbsp. l sugar so that they froth. Pour the remaining 0.5 tbsp. sugar in a small saucepan, add 2 tbsp. l water and bring to full boil over high heat. Cook until sugar temperature rises to 115 ° C on a thermometer for syrup. Whipping with a mixer on medium speed, carefully add hot syrup to whipped squirrels, pouring it on the wall of the bowl (so that the syrup does not spatter). Then increase the speed of the mixer and beat until the whites Do not cool to room temperature, about 4 minutes. Intervene butter a few slices at a time. When adding oil it may seem that the cream has curled up. Don’t worry just continue to add oil and beat until smooth. You do not you risk over-cream. Add coffee extract (or espresso) and vanilla. Use cream at room temperature.
- Coffee Syrup: Stir the sugar into the coffee while it is completely dissolve.
- Assembly: Remove the cake and cut it into three rectangle (approximately 15×27 cm.). Lubricate one side of the cake melted chocolate and let it freeze (you can for 3 minutes put in the refrigerator). Then lay this cake down with chocolate cake stand or dish. Lubricate the cake top with coffee syrup and cover with half the whole butter cream. Put the second one on top cake, grease it with syrup and apply 2/3 of the whole ganache (cooled, but pasty consistency). Put the last cake ganache, grease it with syrup and remaining oil cream (or you You can leave about 1/4 Art. cream for decoration).
- Ganache icing: Preheat the remaining third of the ganache, adding chocolate icing and vegetable oil. Shuffle up homogeneous consistency. Put the icing on the cake and spread over the entire surface (except the sides). Put the cake in the fridge for about 2 hours.
- Before serving, trim the sides of the cake so that you can see the neat layers, and cut it into 6 rectangles (it will be easier to cut hot dry knife). Decorate the cake by squeezing pastry bag a little cream and putting coffee bean on it in the glaze.
