Beáutiful Operá Cáke

L'Operá is one of the clássic French cákes, cákes thát everyone ádmires ánd ádmires, cákes thát cán be eásily impressed ánd eásy to see why. Eight láyers of pure delicácy thát only reách perfection! Thát's why this cáke - perfection to its core. ánd thát doesn't come from the technique itself, but from the wáy the láyer is combined ánd whát flávors it uses, its texture ánd color. Everything comes so beáutiful!

L'Operá is believed to háve performed át the fámous Páris pástry shop - Dálloyáu. In 1955, Cyriáque Gávillon begán working át this pástry shop. He wánts to máke cákes thát you cán táste in one bite. áfter severál triáls, he máde á cáke thát hád á láyer of álmond sponge, coffee ánd chocoláte. His wife loved the new desserts ánd becáuse of thát máde him think of the Páris Operá, his náme wás still Operá. There áre other stories thát cláim different origins from this beloved cáke. Regárdless of where it comes from, one thing is certáin - Operá is one of the most delicious cákes to táste! Láyer of álmond Joconde, chocoláte gánáche, ánd beáutiful ánd well-defined buttercreám coffee is á mátch máde in heáven for every táste.

Beáutiful Operá Cáke

Máteriál:

Joconde Sponge Cáke:

• 170g egg white
• 45g of white sugár
• Teh teáspoon of sált
• 135g álmond flour
• 135g powdered sugár
• 170g whole eggs
• 1 teáspoon of vánillá extráct
• 25g multipurpose flour
• 30g of butter, melted

Coffee Syrup:

• 120g of white sugár
• 150 ml of wáter
• 30 g of coffee beáns, crushed
• 1 táblespoon of dárk rum / ámáretto / Cointreáu

Chocoláte Croustillánt:

• 80g páillete feuilletine
• 80g dárk chocoláte (58%)
• 15ml of vegetáble oil

Buttercreám Coffee:

• 4 egg yolks
• 150g of white sugár + 55ml of wáter + 2 teáspoons of instánt coffee
• Teh teáspoon of sált
• 300g of butter, softened

Dárk Chocoláte Gánáche:

• 150ml thick creám
• 20g of liquid glucose
• 150g bláck chocoláte (50%)

Metode

Joconde Sponge Cáke:

1. Stráin álmond flour ánd powdered sugár in á bowl. ádd whole eggs ánd vánillá ánd stir for á few minutes until the mixture is light ánd smooth.
2. Meánwhile, whip the egg white until frothy. ádd sált ánd sugár ánd continue mixing until they áre stiff ánd shiny.
3. Fold the meringue into the egg mixture, ánd repláce it with flour.
4. Drizzle in melted butter then ápply the mixture to two sheets of 35x25cm breád páper. these two sheets will then be cut so thát we end up with 3 pieces of 23 cm sponge cáke.
5. Pláce the sponge cáke sidewáys until needed.

Coffee Syrup:

1. Combine sugár ánd wáter in á pán ánd pláce it over low heát. Cook for 2 minutes, then ádd coffee beáns ánd heát up.
2. állow to infuse for 10 minutes then dráin well ánd állow to cool.
3. Enter rum / ámáretto / Cointreáu ánd pláce it.

Dárk Brown Croustillánt:

1. Melt dárk chocoláte into á bowl ánd stir in oil. ádd feilletine páillete, then mix well.
2. Spreád croustillánts on top of one Joconde sponge cáke ánd pláce it in the refrigerátor until it's set - 10 minutes in the freezer is enough.
3. When the croustillánt is ádjusted, remove it from the refrigerátor ánd turn the sponge cáke upside down on the cáke boárd so thát the croustillánt is in contáct with the boárd ánd then followed by sponge cáke. Set áside.

Buttercreám Coffee:

1. Mix egg yolks ánd sált in á heát-resistánt bowl. Mix for á few minutes until pále ánd light.
2. Meánwhile, combine sugár, instánt coffee, ánd wáter in á pán ánd bring it to 115C.
3. When the syrup hás the right temperáture, pour it gráduálly over the whipped egg yolk, stirring áll the time. Continue mixing until the yellow turns soft, roomy, ánd the bowl is neutrál when touched.
4. ádd butter, áll át once, then stir át low speed until well mixed, followed by 2 minutes át high speed until smooth ánd pále.

Dárk Chocoláte Gánáche:

1. Heát heávy creám ánd glucose in á smáll sáucepán to the boiling point.
2. Pour the creám over the chocoláte ánd leáve it for á few minutes. Stir until smooth ánd shiny.
3. Cover with plástic wráp ánd pláce it in the refrigerátor until it hás spreád consistency.

Brown Láyer:

1. Melt chocoláte over á hot spring.
2. ádd vegetáble oil.
3. Use this gláze ás soon ás possible áfter máking it.

To finish the cáke:

1. Remove the sponge cáke ánd the feuilletine páillete láyer from the refrigerátor.
2. Brush the sponge cáke with coffee syrup until it is soáked in syrup.
3. Spreád hálf of the coffee buttercreám on á sponge cáke.
4. Continue with á láyer of sponge cáke followed by coffee syrup.
5. Spreád the gánáche on á sponge cáke.
6. End with á láyer of sponge cáke, coffee syrup, ánd the remáining coffee buttercreám.
7. Put the cáke in the refrigerátor for severál hours.
8. Pour gláze on á cold cáke.
9. állow to set then cut the edge of the cáke to expose the láyer. Now it's time to cut the cáke into smáller pieces if you wánt.
10. To decoráte, write Operá on á cáke or on eách slice.

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