Hello!! Is anyone still here? After a long time, I thought I’d give a voice. Our topic is a classic Opera cake…. I made it for my birthday. I had several Opera recipes with minor variations. Among them, I chose the Opera recipe given by Herme in her Pastries book. However, when I couldn’t find Nescafe at home, I made the mistake of using Turkish coffee. As you know, Turkish coffee is ground. To get rid of this, when I filtered the coffee, I got a syrup that didn’t have enough coffee flavor and thus a low coffee Opera cake. Other than that, there were no mishaps. This is a delicious cake that is simple to make and takes less than 4 hours to prepare. Very thin slices are also very fruitful because they are satisfying…
This book by Herme is a little different from what she wrote in collaboration with D. Greenspan. Written for more experienced cooks, not too much detail. You need to fill between the lines based on your own experience. For example, when I was making coffee buttercreami, my cream separated when I didn’t use room temperature eggs. Based on my old experience, I kept whisking, and as the mixture was whipped and warmed, it got the smoothness it should have been cream. The recipe does not provide guidance on what to do when faced with such problems. That’s probably why it’s short and easy to write. Well, it fits a blogger like me who hasn’t been able to reach the keyboard for months.
The Building Blocks of Our Recipe Are.
- Almond Daquoise Cake
- Coffee Syrup
- Coffee Buttercream
- Chocolate Ganas
- Chocolate Glazur
As soon as the flattened daquois comes out of the oven, cut it into three equal pieces transversely and let it cool. When the other building blocks are ready and you are ready to build the cake, take one of these pieces from your serving plate. Generously wet with coffee syrup and spread half of the brown buttercream on top. Place the second layer of daquoise on it by pressing lightly. Wet it again with the coffee syrup and this time cover the chocolate with ganache. Place the last layer of dakuaz on top of the ganache. After wetting it again with the coffee syrup, spread over the remaining brown buttercream. Cover with chocolate glaze. Rest in the refrigerator for two hours. If necessary, trim the edges by cutting with a heated knife. Let stand at room temperature for 20 to 30 minutes, then serve.
Almond Daquoise Cake
- 2 tablespoons (25 g) unsalted butter
- 4 egg whites (120 g)
- 3/4 cup (145 g) sugar
- li>1 1/4 cups (125 g) almond flour
- 4 eggs (200 g)
Preheat your oven to 210°C. Melt the butter. Beat egg whites with 2 tablespoons (25 g) of sugar until soft peaks form. Mix almond flour, remaining sugar and eggs in a large bowl. First add the melted butter, then the beaten egg whites. Stir until the mixture comes together smoothly, taking care not to quench the egg whites. Tap the cake mix over and carefully spread. Bake for 10 minutes. As soon as it comes out of the oven, cut it into three equal pieces 33 cm long and leave it to cool.
Coffee Syrup
- 1/2 cup (110 g) gas escaped mineral water
- 1/2 cup (100 g) sugar
- 2 teaspoons (10 g) instant coffee powder
Boil 3 tablespoons (40 g) of mineral water and sugar in a frying pan. Dissolve the ground coffee powder in the remaining 1 tablespoon of mineral water and bring to the boiling point. Reserve 2 teaspoons (10 g) of this to sweeten the buttercream; Add the rest to the sugar syrup and leave it aside.
Buttercream with Coffee
- 1/2 vanilla bean
- 1/2 tablespoon (25 g) gaseous mineral water
- 1/2 glass (90 g) sugar
- 2 eggs (100 g)
- 170 g softened, unsalted butter
- 2 teaspoons (10 g) separated coffee-mineral water mix
Cut the vanilla pod lengthwise and scrape off the seeds on a plate. Add the stick, mineral water and sugar to it and bring the chives to the boiling point. In the kitchenaid bowl, whisk the eggs until set. Then tap the boiling syrup over the eggs being whisked in a thin strip. Continue whisking until the mixture has cooled to room temperature. At this stage, add the soft butter in small pieces; at the same time, continue to whip. Finally, sweeten it with a coffee-mineral water mixture.
Chocolate Ganas
- 80 g dark chocolate
- 3 tablespoons (40 g) milk
- 2 dessertspoons (10 g) milk cream
- 4 desserts tablespoon (20 g) unsalted butter
Cut the dark chocolate into small pieces and put them in a bowl. Bring the milk and cream to the boiling point. Tap one-third of it onto the chocolate and mix. Repeat the same process two more times. Stir the chocolate each time to let it melt. When it is completely melted, add the butter and whisk the ganache so that it becomes smooth.
Cikolatali Glazur
- 100 g dark chocolate
- 50 g cocoa butter (I couldn’t find it, so I used butter)
Cut the chocolate into small pieces. Take the chocolate chips in the bain-marie arrangement with cocoa butter. Melt it by stirring. Take care that the temperature of the chocolate does not exceed 60C.