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Podcast: Recipe for the day
Episode:

Opera Cake 400
Category: Arts
Duration: 00:23:45
Publish Date: 2018-09-20 11:58:56
Description: Opera Cake This 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 Sponge 3 Egg whites. (You’ll use the yolks later) 15 g Caster Sugar 100 g Ground almonds 100 g Icing sugar (sieved) 3 whole eggs 30 g Sifted plain flour 30 g melted butter Method Whisk the egg whites until stiff Add sugar a teaspoon at a time until glossy Cover and set aside Mix almonds and icing sugar in another bowl and whisk in the whole eggs until very frothy Whisk in flour and the melted butter Fold into the merangue in batches Pour into a prepared tin and level the top Bake for 5 - 7 minutes in a preheated oven , 200ºC, 400ºF, Gas 6 until golden and springy Coffee Syrup 30 ml Hot water 2 teaspoons coffee 30 g Sugar Heat the water in a pan and then add the other ingredients, leave to cool. Chocolate Ganache 120 g 56% Chocolate 120 ml double cream Heat the cream until it is very hot, but not boiling Add chocolate pieces and stir carefully, adding until everything is mixed Leave to cool Creme de beurre 3 egg yolks 220 g Melted butter 75 g Caster sugar 3 tablespoons water (ONLY 3) Put the yolks in a bown and whisk gently Put 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 cake Take your sponge and cut carefully four pieces of identical size Lay 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 sponge Brush with more coffee Then a layer of Ganache (About half of it Another layer of sponge Brush with coffee The second layer of Creme be beurre on this A final sponge layer Ganache to cover the top
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