Cakes for the cake are made from almond and wheat flour, commonly used recipe biscuit "Gioconda", which is shown below. Always bake 3 cake. One cake to bake and cut will not work, the crust must be present on both sides. Before greasing the biscuit is always soaked, syrups, juices, coffee are used for this.
For lubrication using different types of cream. Sometimes it is added berry puree, nuts, chocolate, liqueurs, depending on the selected recipe. Cake is always covered with icing, which can be white, chocolate, mirror.
Opera cake with coffee cream
Despite the large number of ingredients and the apparent complexity, this version of the cake "Opera" is quite simple. The main thing is to prepare everything in advance so that the products are at hand.
• 100 g almond flour,
• 45 g wheat flour.
• 0.18 kg of cream. oils
• 50 ml of heavy cream,
• 25 g cocoa powder,
• 80 grams of sugar.
For syrup need fresh sweet coffee.
1. Combine powdered sugar with two types of flour and sift together. Mix with whole eggs until a homogeneous slurry. Squirrels whip in a cool foam and lay out in cooked dough. Gently stir and ship the dough in three identical shapes. Or pour on a large baking sheet, then to cut into three equal parts. We bake cakes at 220 degrees.
2. Brew coffee. All you need is 170 ml of syrup and coffee for the cream.
3. For ganache we combine all the ingredients, send to the water bath, warm up until uniform.
4. To make coffee cream, mix sugar and water, put it on the stove and prepare a syrup. While it is boiling, beat the egg and yolk until a homogeneous foam, pour it in a thin stream into the syrup, stir it and heat it. Remove thickening cream from heat, cool. Introduce coffee and whisk with softened butter.
5. Putting a cake. Soak the cakes with coffee syrup, lubricate with half the coffee cream. Put the second cake, soak, lubricate ganache. Now comes the third cake, which also needs to be soaked and fluffed with the remnants of coffee cream. Apply a layer on the sides of the cake. Sent for a couple of hours in the freezer.
6. Mix the gelatin with half the water, insist. Cream combine with sugar and the remaining water, add cocoa, boil on the stove to a boil. Add loose gelatin, stir and remove from heat.
7. Take out the cake from the freezer, level the cream layer with a knife, pour over the icing. We leave for impregnation, but we do not put in the freezer anymore, there is enough refrigerator.
A bit of history
Opera Cake is a popular and almost legendary French dessert. The history of its occurrence is not reliably established, and even the French do not know exactly who owns the authorship. But the most popular is the version according to which in 1955 the dessert was created by the famous confectioner of the culinary house “Dalloyau” Ciriac Gavallon.
But the name came up with his wife, as the rectangular shape was very similar to the scene of the opera. It will take several years, and the cake will become the hallmark of the culinary house and almost a symbol of French pastry. By the way, initially the glaze was white.
Further, when the culinary home “Dalloyau” experienced some transformations and practically lost its founder, in 1960, the cook Gastor Lenotr produced his cake, calling it “Opera Theater” and presenting it as its own project. He used dark glaze, and it was this option that became the most popular.
There is another version. According to her, the creation of the legendary French dessert is the work of confectioner Louis Clichy, who, back in 1903 at the culinary exhibition, presented the cake. And later, the dessert appeared in one of the Patisserie Dalloyau pastry shops. He practically did not differ from the Cliche cake, but the name was different.
Typically, the dessert is prepared from a gentle and airy biscuit "Gioconda", as well as coffee cream. Special attention is given to the presentation of dessert. Traditionally, the surface is decorated with the inscription "L’opera", made with chocolate icing. And the cake is decorated with food gold, which gives it a special charm.
How to cook?
How to cook a cake "Opera" at home? It consists of three layers of “Gioconda” sponge cake, chocolate ganache (light butter cream), butter coffee cream, and chocolate glaze.
For cooking you will need:
- 200 grams of almond flour,
- 90 grams of wheat flour,
- 250 grams of powdered sugar
- 6 eggs
- 6 egg whites,
- 40-50 grams of butter.
For coffee impregnation:
- a teaspoon (with a slide) of instant coffee,
- half a glass of water
- 65 grams of sugar.
For coffee oil cream:
- 200 grams of butter,
- one egg,
- 2 teaspoons of instant coffee,
- 120 grams of sugar
- two eggs,
- one tablespoon of brandy (you can use rum),
- 100 ml of water.
- 200 ml of cream
- 240 grams of dark chocolate
- 50 grams of butter.
For chocolate coating:
- 45 grams of cocoa powder
- 150 grams of sugar
- 60 grams of dark chocolate
- 270 ml of cream
- 40 ml of water
- 8 grams of gelatin.
- First you need to do a biscuit. To do this, mix the proteins with about 50 grams of sugar. Beat the mass until strong peaks appear. Now mix the eggs, all the remaining sugar, almond flour and wheat flour. All this should be well whipped with a mixer or blender to get a homogeneous mass. The whole process can take about 10 minutes.
- Now in the dough gently enter the whipped whites. You need to mix everything very carefully, preferably with a spoon, in order to preserve the air bubbles, on which the texture of the finished biscuit will depend.
- Melt butter and trickle it into the dough, stirring it with a spoon.
- Pour the dough into a baking pan or baking sheet, bake a biscuit for about 20 minutes. It is best to do it in parts, spreading on a third, but you can immediately prepare the entire volume and then just cut the layer into three cake layers.
- You can proceed to the formation of ganache. Boil the cream, put the chocolate broken into pieces, wait until it melts. Now add the butter, mix everything well. Put the bowl in the fridge to thicken the ganache.
- Then you can cook the cream. Coffee, pour about 30 ml of hot water (from the total), let it completely dissolve and cool to room temperature. Soften butter and mash with a fork.
- Now start cooking the syrup. To do this, pour the remaining water into the pan, dissolve the sugar in it, bring the composition to a boil and boil until it thickens.
- Beat the eggs to make foam.
- Now pour the hot syrup into the egg mixture in a thin stream, continuing to mix everything up. Foam will begin to lighten and noticeably increase in volume.
- Next, add cool coffee and brandy. Beating continue.
- Add oil. In the process of whipping (it does not stop), the cream will first exfoliate, as it were, then release water, and then become uniform and airy.
- Next syrup. To make it, you need to dissolve sugar and coffee in water, boil everything until thick.
- Now you can shape the cake. Put the first layer of biscuit, soak it with syrup and spread with butter cream (use only half).
- Then put the second layer of biscuit, also soak it with syrup and spread it with ganache.
- Lay the last cake, soak it with syrup and brush with the remaining butter cream. Put the dessert in the fridge for an hour or two so that the cream thickens and stiffens.
- Cook the icing. Mix cocoa with 50 ml of cream and two tablespoons of sugar. Boil the rest of the cream with the remaining sugar, then combine with the first mixture. Next, add the broken chocolate. Gelatin pour a small amount of water and warm in a water bath until dissolved. Pour it into the icing. Now mix everything and let the mass cool to room temperature. Grease cake and refrigerate overnight.
- Before you cut the cake on the cake and form a cake, let it cool, otherwise it will break, or the cake will be uneven.
- For the assembly of the cake is convenient to use a pastry frame.
- Protein before chilling well cool.
Now you can cook a delicious cake "Opera".
This cake is a permanent hit of culinary art, for a year no less than one million Oper is sold all over the world!
The Opera cake appeared (the photo is in the article) in 1955 at the Patisserie Dalloyau establishment, however, it was originally coated with white icing. Such a performance did not find a response from the public. The dessert time came when he changed his appearance to black. The combination of elastic almond sponge cake, chocolate ganache, coffee oil cream, impregnation and glossy glaze created a sensation among the spoiled public. At the same time, not everyone could afford these cakes - prices were formed at a discount not only for a high-class product, but also for demand.
Over time, the popularity of "Opera" has increased so much that it began to copy. Confectionery Dalloya almost lost copyright.
After 5 years, the world famous confectioner Gaston Lenotr released his own “opera” dessert in his establishment, positioning it as an author’s recipe.
For 28 years, dessert has been tugged from side to side, and only in 1988 the battle was over. Lenotr gave up and no longer claimed that the cake was made according to his recipe, even if he considered it the most successful.
Today, every self-respecting pastry chef prepares a dessert, bringing something of his own. In this article we will look at the Opera cake (the original recipe) and variations from modern confectioners.
Wonderful to the masses!
At first glance, the recipes of homemade cakes are similar in level to the molding of sand cakes, if we compare them with the principle of creating “Opera”, however, exactly following the recipe, you can achieve excellent results.
The composition of the dessert was indicated earlier, here is a more detailed layout:
- Almond biscuit "Gioconda". Due to the presence of butter and nuts, it turns out juicy, flexible and at the same time airy.
- Chocolate ganache on the basis of bitter chocolate. Milk in the classic recipe is excluded! It is the high% of cocoa beans that gives the desired flavor, deep and rich.
- Oil coffee cream. Forget the heavy margarine roses that come to mind with the word "buttery." He is gentle, melting and unobtrusive.
- Saturated impregnation mixed with aromatic alcohol.
So, cake step by step.
- almond flour - 226 grams,
- powdered sugar - 226 grams,
- eggs - 6 pcs.,
- squirrels - 6 pcs.,
- sugar - 26 grams,
- butter - 34 grams,
- bitter chocolate - 80 grams.
Coffee oil cream:
- 7 yolks,
- sugar - 220 grams,
- vanilla pod seeds,
- water - 70 grams,
- butter - 350 grams,
- coffee extract (in extreme cases, very strong brewed coffee) - 30 grams.
- dark chocolate, not less than 70% cocoa - 400 grams,
- cream fat content of at least 33% - 100 grams,
- milk - 100 grams,
- sugar - 50 grams,
- butter - 50 grams.
- water - 600 grams,
- vanilla - 1 pod,
- sugar - 600 grams,
- aromatic alcohol (rum, brandy) - 40 grams,
- coffee extract (in extreme cases, very strong brewed coffee) - 30 grams.
- neutral glaze - 400 grams,
- cream fat content of at least 33% - 150 grams,
- dark chocolate - 200 grams.
- sugar - 400 grams,
- water - 300 grams,
- gelatin - 16 grams.
Despite the abundance of components, the process of creating a cake is quite simple, the most important thing is to determine the sequence of actions:
- impregnation syrup
- neutral frosting
For impregnation, cut the vanilla pod in half, throw it into the water with the sugar. Boil over low heat until sugar dissolves completely.
Remove from heat, add coffee extract (or coffee) and alcohol.
Cover the container with the syrup lid and set aside. And do not be afraid of the amount of liquid - "Opera", cake and pastry legend in combination, take everything.
In order to prepare a neutral glaze, soak the gelatin in cold water before swelling.
Boil water with sugar, remove from heat and add pressed gelatin, stir until the latter is completely dissolved. If you use powdered gelatin instead of sheet, for soaking, take some of the water from the recipe so as not to exceed the total amount of liquid.
To make ganache, mix milk, cream and sugar. Heat the mixture over low heat until it becomes homogeneous, without sugar crystals.
Melt chocolate in a water bath, then pour it with hot creamy syrup. Stir until completely homogeneous.
Cool the chocolate mass to 60 ° C, add soft butter and stir again. For a "silk" texture, you can walk through the mass of a blender. Tighten the bowl with ganache cling film, pressing it directly to the surface, and set aside until needed. Not in the fridge! It is important to assemble the Opera cake correctly and beautifully (original recipe), so the ganache must be plastic.
For the “Gioconda” almond sponge cake, first of all, make a baking paper form.
Preheat oven to 180 o C.
Mix wheat flour, almond flour and powdered sugar, sift twice. Alternately adding eggs to the nut-sugar mass, beat for 10 minutes.
Melt the butter. “Opera” (cake) should consist of a delicate sponge cake, and due to fat mass can fall off. To avoid this, first mix a third of the nut dough into the hot oil until smooth, and then add everything to the main mixture.
Beat whites with sugar, mix in egg-almond mass.
Spread the dough over the baking sheet. Important! The layer should be thin - 8-10 mm - and uniform.
Bake for 10 minutes (the period is indicative and depends on the oven). The finished sponge cake is pale golden, soft and flexible.
Cool completely on the grid and cut three rectangles of the same size. If the size of the pan does not allow it, then bake the cake in three rounds.
Melt chocolate (80 grams) in a water bath.
Invert one of the rectangles with the porous side down and grease the surface of the biscuit with chocolate. Put it in the fridge so that the coating is frozen. Thanks to this measure, the impregnation will not spill, and the Opera cake, the recipe of which we give you, will not disappoint.
Now came the turn of the cream.
Beat the egg yolks to a lush white mass. Cook syrup from water and sugar, and as soon as it starts to boil thoroughly, pour into the yolks, without stopping to beat. The output should be a thick, airy cream colored mass.
Continuing to beat, add in parts of soft butter. It should get a smooth, thick, silky cream. Now add coffee extract (or coffee), vanilla and whisk again until smooth.
Finally, the assembly of the dessert "Opera". Cake is recommended to assemble in the form or frame - so it will turn out more even.
The first layer is the bottom cake, put it with the chocolate layer down, then soak it with the prepared syrup. Wait a couple of minutes and soak again.
Put on top of half the coffee and oil cream, carefully align.
Place the next cake on the cream, soak it again twice.
Smooth the whole ganache on a sponge cake.
Put the last cake on top, soak it.
Lay out the remaining cream, smooth. The surface should be as smooth as possible.
Place the resulting cake in the freezer for half an hour.
To make the glaze, melt the chocolate in a water bath or microwave.
Bring the cream to a boil and add them to the liquid chocolate, mix well.
Slightly warm the neutral glaze and add to the chocolate-creamy mass. Get complete homogeneity. Do not whip!
Strain the resulting frosting through a fine sieve.
Cool the mass to 35 ° C and fill it with cake. Classic cake “Opera”, the recipe of which we are considering, is distinguished by ideally smooth icing, so do not touch it and allow yourself to spread on the creamy surface - it will lie as smoothly as possible. Place in a cool place for a few hours.
Walk with a sharp thin object on the sides of the frame from the inside, “freeing” the cake.
After that, with a dry heated knife, remove smoothly from the edges of the cake by 5-7mm - thanks to this measure all the inner layers of the dessert will be visible.
For decoration, you can write the word "Opera" on the smooth surface of the cake with melted chocolate and decorate it with pieces of edible gold.
It is also recommended to cut into portions with a dry hot knife.
In order for the cake to create a sensation, you should adhere to the following points:
- “Opera” is a cake that should be low. The maximum height is 4 cm. This is due to the fact that its taste is thick, rich, and thin layers will allow the entire composition of shades to be perceived most fully. Of course, this goes against the "rich" high cakes inherent in the American school of confectionery, but the effect is worth it.
- Each layer should be well cooled before applying the next. This is necessary for uniformity, which affects the taste, and to preserve the visual layering.
- Serve the cake in small pieces, as it is very satisfying. Если гости будут есть «через силу», то общий эффект окажется смазанным, несмотря на качество продукта.
«Опера» Александра Селезнева
Российский кондитер Александр Селезнев любим публикой, так как под его руководством можно воспроизвести самые изысканные десерты, не покидая домашней кухни, причем это касается как привычных всем лакомств по ГОСТу, так и сложносочиненных французских сладостей. Чтобы приготовить торт «Опера» от Селезнева, вам понадобятся следующие продукты:
- яйца - 4 шт.,
- белки - 8 шт.,
- мука пшеничная - 80 грамм,
- сливочное масло - 30 грамм,
- молотый фундук - 130 грамм,
- sugar - 200 grams,
- salt - 1 large pinch.
- cream fat content of at least 33% - 320 ml,
- Yolks - 2 pcs.,
- butter - 30 grams,
- black chocolate - 32 grams.
- instant coffee - 4 tsp,
- water - 200 ml
- sugar - 200 grams.
Coffee oil cream:
- Yolks - 4 pcs.,
- instant coffee - 4 tsp,
- butter - 400 grams,
- milk - 120 ml
- brown sugar - 110 grams.
- black chocolate - 150 grams,
- Odorless vegetable oil - 20 ml.
And again the process
The technology of making this copyright treat is simpler than the original, but it still leaves behind the usual recipes for homemade cakes, and therefore the beginner should strictly follow the instructions.
For a sponge cake, heat the oven to 210 o C and cover the cake mold with baking paper.
Beat 4 eggs and 120 grams of sugar to a lush, airy mass. Add nut flour, mix until smooth.
Separately, whip the whites with salt to a strong foam. Continue to beat, add the remaining sugar. The foam should be glossy and not fall off the corolla.
Add squirrels to the nut mass, sift the flour from the top and knead everything upwards, keeping the lightness of the dough.
Melt the butter and gently stir in the dough.
Put a third of the egg-nut mass in the form, carefully level and bake for 6-7 minutes.
In the same way, cook two more Korzh.
For syrup, boil water with sugar, add instant coffee and mix until smooth.
To make ganache, heat the cream over a low heat and melt the chocolate in them. Remove the mass from the heat and, stirring intensely, add butter and yolks.
For the cream, boil the milk with coffee and sugar. Separately, whisk the yolks and pour the hot milky coffee mass into them.
Place the mixture in a water bath and cook until thick, stirring constantly.
Remove the resulting coffee cream from the water bath, continuing to beat until the mass cools.
Yes, when it comes to how to make a cake from classic French cuisine, be prepared for difficulties.
Separately whisk the butter until fluffy. Continuing to beat, partly add it to the brewed coffee cream.
For the glaze, melt the chocolate in a water bath and add the vegetable oil.
Assembling the cake is the same as in the first version.
Cake "Opera" by Liza Glinsky. Add ease?
No less successful will this version of the world dessert performed by Elizabeth. “Opera” comes out very juicy, but at the same time airy. For it is necessary to take:
- eggs - 5 pcs.,
- sugar - 160 grams,
- flour - 90 grams,
- roasted hazelnut flour - 70 grams,
- bitter chocolate - 50 grams.
- eggs - 2 pieces,
- medium-fat milk - 350 ml,
- sugar - 5 tbsp. spoons
- starch (better corn) - 4 tbsp. spoons
- strong coffee - 60 ml,
- dark chocolate - 75 grams,
- medium-fat milk - 60 ml,
- gelatin granules - 15 grams,
- cream fat content of at least 33% - 500 ml.
- strong coffee - 200 ml,
- dark sugar - 100 grams,
- fragrant alcohol to taste - 30 ml.
- dark chocolate - 75 grams,
- cream fat content of at least 33% - 60 grams.
- dark chocolate - 200 grams,
- cream fat content of at least 33% - 80 grams,
- water - 60 grams,
- glucose liquid - 2 tbsp. spoons.
Preheat the oven to 170 o C and cover the baking tray of at least 35 * 50 cm in size with baking paper.
Separate the whites and yolks.
Separately, beat the whites and yolks with sugar until fluffy, dividing the latter in half.
In the yolks add sifted flour with ground nuts and a third of whipped whites. Knead gently until folded. Add the remaining proteins, mix again.
Do not be afraid of the details. Prepare the cake once, adhering to the instructions step by step, in order to fill your hand.
Put the dough on a baking sheet, smooth over the entire surface.
Bake for 15-18 minutes until the sample is on a “dry toothpick”.
Cool the resulting sponge cake and cut it into 4 identical rectangles.
For cream, mix sugar, starch and eggs until smooth.
Separately, in a skillet, bring milk (350 ml) to the boil and pour over the egg-starch mass, stirring it intensively. Pour everything back into the saucepan, boil on the smallest fire, stirring constantly. Bring to a boil and cool completely.
Pour 2 teaspoons of gelatin with cold coffee, let it swell and heat over low heat until the latter dissolves. Do not boil! By the way, this advice is universal - regardless of what recipe you are studying, trying to figure out how to make a cake.
Add half the custard to the coffee mixture.
Beat cream until strong peak. Add half to the coffee custard and mix gently, keeping it light.
Soak the remaining gelatin in cold milk (60 ml), let it swell and warm slightly, ensuring complete dissolution of the gelling element.
Mix until smooth the second half of the custard with chocolate and milk mixture. Stir in the cream.
For ganache, finely break the chocolate, cover it with boiling milk and stir until a smooth paste. Let cool.
To make the icing, mix all the liquid ingredients and bring to a boil. Chop the chocolate and add to the mixture, beat with a mixer until smooth glaze. Chill.
To soak, boil coffee with sugar, add alcohol. Chill.
Melt the chocolate for sponge cake, spread it on the side of one of the sponge cakes. Let it cool completely - this will be the base of the cake.
Put the chocolate cake down and soak it.
Place half of coffee cream on top, smooth it.
Place the next cake over the top, soak it in plenty again.
Spread the ganache on top, put half the chocolate cream on top of it.
Put the third cake on top, soak it again.
Place the remaining coffee cream on top, press it with the last cake. Saturate.
Smear the rest of the chocolate cream on the surface of the biscuit, ensuring maximum smoothness. Place in the freezer for at least 2-3 hours.
Heat a little icing and pour a cake over it. That's all! The “Opera” cake from Liza Glinskaya is ready.
Classic in modern French style
Speaking about the cult dessert of France, it would be strange not to mention variations from modern confectioners, what they do in the territory of this country. Popular work, for example, the work of Christophe Felder. There is no need to paint his recipe in detail, as it is extremely similar to the classic one, but there are also differences - the addition of Italian meringue to the butter cream and fine icing with a subtle aftertaste of nuts:
For meringue (for the same amount of cream):
- water - 40 grams,
- sugar - 100 grams,
- protein - 70 grams,
- sugar - 25 grams.
- dark chocolate - 400 grams,
- coconut oil - 50 grams,
- Peanut butter - 50 grams.
Mix water and 100 grams of sugar. Bring the mixture to a boil. Make sure that the sugar is completely dissolved.
In parallel, whip the whites with the remaining sugar until soft peak. Pour in boiling syrup without stopping whipping. Weight will increase in size. Cool the mass and stir in the cream. Thanks to this measure, the "Opera" cake from Christophe Felder will become less fat and more airy.
To make the icing, chop chocolate, melt it with coconut and peanut butter. Cool to warm and pour over the cake.
Chicken Salad with Grapes and Celery
I suggest, at your leisure, to make this classic cake with a light aroma of coffee!
Cake "Opera" - timeless European classics!
This recipe, Frederick Cassel, will not leave anyone indifferent: between the three thinnest layers of almond biscuit "Gioconda" - a delicate whipped ganache of white chocolate and coffee. This ganache is a very successful modern replacement for butter cream, which has traditionally been used in the preparation of this cake by many pastry chefs.
Delicate and bright taste of the cake "Opera" will long be remembered by you!
And I have no doubt that your loved ones will repeatedly ask you to cook this cake. to feel its unforgettable delicate taste again!)))
Do not be embarrassed, friends, a lot of text and a lot of photos - I, as usual, tried to describe the whole process in detail, therefore the text and photos will only help you,)
I also recommend to break the process into 2-3 days. In advance, leisurely, you can cook all the ingredients, and to collect the cake will not require much time from you,)
Enjoy your tea!
Number of servings
To cook chocolate mirror glaze(see detailed recipe with step by step photos).
Leaf gelatin (12 g) soak a large amount of cold water for 5-7 minutes.
Council If using powdered gelatin, soak it in a small amount of liquid (about 100 ml per 12 g of gelatin) and leave for 45-60 minutes to swell. Heat swelled gelatin on low heat until dissolved, not allowing to boil. After that, enter the gelatin solution into the hot chocolate glaze and mix.
Combine sugar (170 g) and cocoa (75 g) in a saucepan, and mix with a whisk.
Add cream (90 g), water (100 g) to the dry mixture and mix well.
Put the mixture on low heat and bring to a boil while stirring.
Let it boil over low heat for 1 minute and remove the pan from the heat.
Add sheet gelatin (or a hot solution of gelatin powder) pressed into excess icing.
Mix the glaze well.
And pour into a tall glass with a spout (or a bowl).
Tighten the container with the glaze with cling film, "to the body", cool and put in the refrigerator until the next day.
To cook Biscuit "Gioconda" with cocoa (see detailed recipe with step by step photos).
In a tall plastic cup or bowl, break whole eggs (225 g) and mix them with a fork or a whisk (just to mix the whites with the yolks, do not beat).
Pour almond flour (165 g), icing sugar (135 g) into the mixer bowl, add trimolin or honey (15 g) and pour half of the eggs.
Turn on the mixer at medium speed (whisk) and beat the mass for 5 minutes (by timer), if necessary, at the beginning of beating, scrape the beating mixture from the sides of the bowl.
Then pour another half of the eggs and continue to beat for 5 minutes.
Pour the remaining eggs into the beating mixture and beat for another 5-8 minutes.
The almond mass should turn white, become flowing and homogeneous.
While the almond mixture is whipped, in a separate bowl, beat the egg whites until soft peaks.
Measure out sugar (23 g).
Proteins (143 g) pour into a clean, dry bowl (without traces of fat).
Start whipping proteins at medium speed mixer.
As soon as they begin to foam (literally a few seconds after the start of beating), begin to pour sugar in a thin stream while beating.
Thus, gradually adding sugar, beat the proteins to soft peaks - to a fluffy foam with soft, unstable ridges.
In the almond dough add some whipped proteins (about 2 tablespoons).
And gently mix the dough from the bottom up.
Thus, in several stages, introduce all proteins, each time gently mixing the dough.
Council Biscuit dough rises due to the whipped proteins introduced into it (in this case, the whipped proteins play the role of a baking powder in the dough). Therefore, it is necessary to mix proteins with dough very carefully, trying to introduce as much air as possible into the dough.
Flour (25 g) and cocoa (20 g) and sift twice through a sieve.
In 3-4 steps, add cocoa flour in the dough, each time, gently stirring, bottom-up.
Melt the butter (30 g).
In 2 steps, add hot oil to the dough, each time gently stirring the dough from the bottom up.
The dough is conventionally divided into 2 parts and poured, in a thin layer, in two baking sheets of 30x40 cm, covered with parchment (we should have 2 cakes).
Smooth out the dough using a spatula or a handy spatula, spreading it evenly throughout the pan.
Bake cakes in an oven preheated to 180-200 ° C, about 8-12 minutes.
Ready-made cakes, when pressed, should spring up a little.
You can bake cakes in turns, or simultaneously (with convection).
Remove the finished cakes from the oven and cool.
For the cake, we need 3 cakes, each 19 × 28 cm in size.
Carefully cut the biscuits, of the required size, from the baked cakes (the remainder should be half a cupcake + trimming).
Council Biscuit can be baked in advance, wrap parchment (or cling film) and freeze. Biscuit can be stored in the freezer for about 1-3 months. The only problem may be that the longer the biscuit is stored in the freezer next to other products - the more it can absorb foreign odors. Therefore, given that at home, not many have the opportunity to keep the freezer for desserts separately, reduce the shelf life to about 1 month.
If you are going to prepare a cake in the near future, you can wrap the sponge cake in cling film and leave it at room temperature until the next day, or put it in the fridge.
To cook whipped white chocolate ganache with coffee.
Prepare the ingredients.
Make coffee (150 ml of boiling water 1 teaspoon of ground coffee) and let it brew for 5 minutes.
Strain through a fine sieve - we need 100 ml of filtered coffee.
Put chopped white chocolate in a clean, dry bowl (in the photo there are chocolate drops, they are of small diameter, so they do not need to be chopped).
Melt the chocolate, stirring occasionally, in a voyadnaya bath or in a microwave oven (in defrosting mode or at power up to 500W).
In the microwave, heat the chocolate at intervals of 7-10 seconds, then mix and return to the micro again until the chocolate is melted.
In the melted chocolate pour the third part of hot coffee.
Stir with plastic spatula, starting from the center, to a smooth, homogeneous mass.
Pour another third of the coffee and mix in the same way.
Add the remaining coffee and stir the chocolate mixture again until smooth.
Pour chilled cream (220 ml) into the chocolate mixture and mix.
Ganache will turn out to be quite liquid in consistency, no need to worry - in the future it will be whipped and thickened.
It is advisable to pour ganache into a tray or form, a layer of about 1 cm and put into the fridge for at least 3 hours, and preferably at night, tightening the food film "to the body."
To cook bitter chocolate cream.
Prepare the ingredients.
Put chopped bitter chocolate in a clean, dry bowl (in the photo there are chocolate drops, they are of small diameter, so they do not need to be chopped).
Melt the chocolate, stirring occasionally, in a water bath or in a microwave oven (in the "defrost" mode, or at power up to 500W).
In the microwave, heat the chocolate at intervals of 10 seconds, then stir and return to the micro again until the chocolate is melted.
Put yolks (45 g) and sugar (20 g) in a bowl or a high bowl of a blender.
Beat yolks with sugar until fluffy, uniform, light-colored, using an immersion blender or mixer.
Pour milk (110 ml) and cream (110 ml) into a small saucepan.
Pour whipped with sugar yolks.
Put the pan on a low fire and, stirring constantly, bring the mixture to 82-84 ° C.
In addition to measuring the temperature, the readiness of the cream can be checked in the following way: if you dip a spoon or spatula into the cream and draw a track with your finger, a non-floating trail will remain.
Remove the cream from the heat. If necessary, if there are grains in it, strain through a sieve.
In the melted chocolate pour the third part of the hot egg cream.
Stir plastic spatula, starting from the center, to a smooth homogeneous mass.
Pour another third of the cream and mix in the same way.
Add the remaining cream and mix the chocolate mixture again until a smooth, uniform, shiny emulsion.
To cook sponge coffee syrup.
In fact - it is just fresh strong coffee with sugar.
Brew fresh coffee (300 ml of water 2 tsp. Ground coffee), let it brew for 5 minutes and strain through a fine sieve.
Measure out 265 ml of filtered coffee, add 35 g of sugar and mix.
Cover the frame or cake mold with cling film.
Council If you are assembling a cake in a frame, place the frame on a large cutting board so that it is convenient to carry the cake.
Wrap the bottom of the frame with cling film, pull the film up and fix it (the film will stick to the sides of the frame - the main thing is to stretch it and smooth it to remove unnecessary folds). If possible, lay the inner walls of the frame with an acetate film.
If you collect the cake in the form, cover the bottom and sides of the form with cling film in 2-3 layers.
Cover the bottom cake of the sponge cake with melted chocolate so that the cake does not soak away from the impregnation and keep the shape when sliced.
30-40 g of chocolate put in a clean, dry bowl and melt in a water bath or in a microwave (in the "defrost" mode, or at power up to 500W).
In the microwave, heat the chocolate at intervals of 5-7 seconds, then stir and return to the micro again until the chocolate is melted.
Melted chocolate to smear the underside of one of the three biscuit cakes.
And remove the cake for 10-15 minutes in the refrigerator.
Put the cake in a frame for the cake, chocolate side down.
It is good to soak the cake with syrup (do not regret the syrup - the cake should be wet and melt in the mouth due to generous soaking).
Cooled whipped white chocolate ganache with coffee, beat on medium speed mixer until soft ridges.
Council Whipping ganache is similar to the process of whipping cream. The colder ganache - the easier it is to whip. Try not to kill the ganache, so as not to get the oil. Ganache should have a mousse texture, do not need to beat it up to a strong foam.
Put half of the whipped white chocolate ganache with coffee on a cake soaked in syrup.
Evenly distribute ganash spatula.
Убрать форму в морозилку на 10 минут, чтобы ганаш немного схватился.
Сверху уложить второй корж и обильно пропитать его кофейным сиропом.
Выложить оставшийся ганаш на корж и равномерно распределить по поверхности.
Убрать в морозилку еще на 10 минут.
Накрыть третьим коржом, который также обильно пропитать кофейным сиропом.
Top with a bitter chocolate cream and spread evenly over the surface of the cake (the better the surface is leveled, the better the frosting will lie).
Gently transfer the cake to the freezer and leave it overnight.
Heat chocolate mirror glaze to 37 ° C.
Put the frozen cake on the work surface.
Without removing the cake from the frame, quickly cover its surface with icing - i.e. just pour the icing on top and, if necessary, slightly raise the corners of the shape so that the icing is evenly distributed over the entire surface.
Give the glaze a good grasp (10-15 minutes), hold a sharp knife along the edge of the frame (if you used acetate film - the frame will be removed even easier) and carefully remove the frame.
If you want to get a cake with beautifully cut flat sides - use a sharp (!) Knife.
Hold the knife under a stream of hot water, wipe dry with a towel and trim the edges of the cake (this should be done while the cake is still frozen).
Council If the cake is not cooked in a frame, but in shape, before you glaze it, make sure that it is easily removed from the mold.
Or, it will be more convenient for you to remove the cake from the mold, put it on the grill and glaze both the surface and the sides of the cake.
Put the glazed cake in the refrigerator for 5 hours and allow it to completely defrost (readiness can be checked with a toothpick).
Decorate the cake to your liking (traditionally, the inscription "Opera" is melted with bitter chocolate on the cake).
The height of the finished cake should be about 3-4 cm.
Ingredients and Cooking
Coffee syrup: Mix espresso with sugar until completely dissolved, cool, add liqueur.
Soak gelatin in cold water.
Mix water, sugar, cocoa and cream. Bring to a boil, boil for 1 minute. Cool to 50 degrees.
Add pressed gelatin. Punch through immersion blender. Cool to 37 degrees.
Form put on baking paper, from the inside lay curb tape.
Take the cooled ganache from the fridge.
Beat, starting from a low speed, moving to the highest, up to sharp peaks, about 7-8 minutes.
Chocolate cream just beat. He whipped much faster.
The consistency is similar to a slightly thick sour cream. It is not necessary to whip very hard, it will be hard to align.
At the bottom of the form put 1 cake, soak well with syrup. On top of half (better to weigh) white ganache.
Cover with a second cake, lightly press down along the perimeter, also soak, cover with the second part of ganache.
Again the cake, again soaking and chocolate cream. Good leveling.
Refrigerate for 3-4 hours.
Chilled cake pour icing and again put in the refrigerator for 3-4 hours.
Before serving, remove the form and tape.
P.S. The cake is very delicate, so you need a very sharp and thin knife and the cake before cutting should be very well chilled.
I think if you serve the guests, you can put them in the freezer for 30 minutes before serving.
The taste during this time will not change, but the pieces will be smooth and neat.
And do not forget to wipe the knife dry before each new cut, or better yet lower it into a glass with hot water, wipe and chop.
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