>> Saturday, May 22, 2010
Wanted to make an opera cake for a long time, but always ended up making other stuff.
3 layers of almond sponge cake sandwiched with coffee buttercream and chocolate ganache.
The sponge turned out to be pretty good. However, I think if I ever make this again, I can drip more coffee onto it for a stronger flavour.
6 large egg whites, at room temperature
30g granulated sugar
225g ground blanched almonds
225g confectioners' sugar, sifted
6 large eggs
70g all-purpose flour
45g unsalted butter, melted and cooled
1. Beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy.
2. In another bowl, beat the almonds, confectioners' sugar and whole eggs until light and voluminous.
3. Add the flour and beat on low speed only until it disappears.
4. Gently fold the meringue into the almond mixture, then fold in the melted butter.
5. Pour into 3 10-inch pans and bake at 220 degrees C for 7 minutes.
10g instant coffee
15g hot water
1/2 tsp vanilla essence
1 egg yolk
200g unsalted butter
1. Make the coffee extract by dissolving the instant espresso in the boiling water; set aside.
2. Boil the sugar, water and vanilla essence in a small pot.
3. Beat the egg and the yolk in a bowl until the eggs are pale and foamy.
4. Reduce the mixer speed to low and slowly pour in the boiling syrup. Beat until the eggs are thick, satiny and room temperature.
5. In another bowl, beat the butter until it is soft and creamy.
6. With the mixer on medium speed, steadily add the butter in 2-tablespoon chunks. When all the butter has been added, raise the speed and beat until thickened and satiny.
7. Beat in the coffee extract.
8. Chill the buttercream until it is firm enough to be spread.
240 grams bittersweet chocolate
125g whole milk
30g heavy cream
60g unsalted butter at room temperature
1. Bring the milk and cream to a full boil, pour it over the chocolate, wait 1 minute, then stir gently until the ganache is smooth and glossy.
2. Beat the butter until it is smooth and creamy, then stir it into the ganache in 2 to 3 additions.
3. Refrigerate the ganache until thickened and spreadable.
150g bittersweet chocolate
115g unsalted butter
1. Melt the chocolate in the microwave on high for 2 minutes.
3. Melt the butter and mix well into the chocolate.
1. On one layer of sponger, spread 3/4 of buttercream.
2. Place second layer of sponge on top and spread all the chocolate ganache.
3. Place the last layer of cake on top and spread the remaining buttercream.
4. Freeze the cake for 20 minutes.
5. Pour the glaze over the cake and refrigerate for at least 1 hour. Slice the edges to clean up any uneven edges.