Opera Cake
In the 1960s, it was invented by a famous French baker. The surface will be written “OPERA” with chocolate cream, and some chefs will draw music symbols on the cake surface covered with chocolate glaze. No matter which design it is, it is full of opera house colors.
The recipes are:
Almond cake batter:
Protein 55gSugar 7g
Almond flour 50g
Sugar 80g
80g whole eggs
Low powder 20g
10 grams melted butter
Almond cake bottom method:
Place baking paper on a baking tray and preheat the oven to 200 degrees
Beat 55 grams of egg whites and 7 grams of sugar
Beat the whole egg, almond flour and 80% sugar, sift into 20 grams of low flour and stir evenly
Add 2 to 3 and mix gently, then add butter solution and mix well
Put it in the baking tray, gently bake for about 8 minutes until cooked 6. Let cool and set aside
Coffee cream filling:
Instant coffee 8g
Hot water 12 grams
Sugar 30g
Water 24 grams
Half vanilla bean pod
1 whole egg
150g butter
Coffee cream filling method:
Put coffee powder in hot water
Beat 150 grams of butter until smooth
Beat the whole egg and egg yolk until white
Heat the sugar, water and vanilla seeds until the sugar is completely dissolved, and boil the sugar water to 120 degrees
Stir the egg batter at a slow speed with a whisk, while slowly pour the syrup into the egg batter, and stir until the egg batter is slightly solidified like a silk and it drops to room temperature
Add the whipped butter to the egg batter in 3 times, and use a whisk to stir it into a silky state
Add the coffee solution and stir until fully integrated
Chocolate filling:
Bittersweet chocolate crumble 90g
45g milk
Light cream 15g
25 grams of butter
Practice:
Cut the cake into 3 pieces of rectangular cake
Brush a piece of cake with coffee syrup, then coffee cream, and then chocolate filling
Stack a piece of cake on 2 and repeat the process of 2
Put another layer of cake on top of 3 and repeat the process of 2
Put 4 in the refrigerator for a while to chill, and finally top with chocolate sauce
Cut the cake flat around and cut into small pieces
The editor thinks this cake is very delicious, everyone is worth tasting~~
