We offer a recipe for the preparation of this masterpiece of the French confectionery classics, in which we will tell in detail how to prepare the cake "Opera". You will need a lot of time and patience, but the result of a hundred times will cover all the temporary and other costs with its stunning taste and originality of the finished dessert.
French cake "Opera" - the original recipe
Ingredients:
For biscuit:
- almond flour - 210 g;
- wheat flour - 100 g;
- butter - 45 g;
- granulated sugar - 240 g;
- large eggs - 6 pcs .;
- egg whites - 6 pcs .;
For cream:
- butter - 210 g;
- a large egg - 1 piece;
- egg yolk - 1 piece;
- instant coffee - 10 g;
- granulated sugar - 125 g;
- vanilla sugar - 15 g;
- cognac - 15 ml;
- water filtered - 90 ml;
For impregnation:
- granulated sugar - 70 g;
- water filtered - 135 ml;
- instant coffee - 10 g;
For ganache:
- bitter chocolate - 250 g;
- butter - 50 g;
- cream 33% - 185 ml;
For glaze:
- cream 33% - 280 g;
- cocoa powder 55 g;
- bitter chocolate - 65 g;
- granulated sugar - 145 g;
- gelatin in powder - 10 g;
- filtered water - 50 ml.
Preparation
Proteins of six eggs are placed in an absolutely clean and dry deep container and split using a mixer to dense, stable peaks. Without interrupting the whipping procedure, pour thirty-five grams of granulated sugar, continue whisking for about two minutes, and then place the container with proteins in the refrigerator.
In another deep bowl, drive six eggs, pour the remaining sugar, sift the wheat and almond flour, mix and then beat the mixer for ten minutes. The mass should brighten, increase in volume, become airy and lush.
At the next stage, whisked and chilled proteins during this time, gently and gently intervene in small portions, stirring lightly from bottom to top. In conclusion, melt and cool to room temperature butter, pour a thin trickle into the dough and gently stir.
We divide the received dough into three equal parts and bake three rectangular cakes. For the classic recipe for cake "Opera" rectangular shape of the cake is principled. The oven for baking should be heated to 220 degrees and the time will take about ten to twenty minutes, depending on the size of the shape and the possibilities of the oven itself.
While biscuits are baking and cooling down, we are preparing ganash. We warm up the cream to a boil, but do not boil it, and remove it from the fire. Add the finely chopped chocolate and mix until it dissolves. Next we introduce and dissolve, stirring, the oil and determine the capacity of the mixture in a cool place for cooling and congealing.
Now we will prepare the cream. Dissolve coffee in thirty milliliters of boiled water and leave it to cool. Next, proceed to the simultaneous formation of two bases of the cream. In a small saucepan with a thick bottom, mix the remaining water and granulated sugar, determine it on the fire and let it stand, stirring, until it thickens and reaches a temperature of 124 degrees. In the absence of a thermometer, we check the caramel's readiness to roll a plastic ball from a drop of caramel, immersed in cold water, if possible.
Simultaneously, in an ideally clean and dry container, beat the egg and one egg yolk until fluffiness, airiness and lightening, and continuing the whipping procedure, pour in the finished caramel with a very thin trickle. Do not stop whipping until the cream becomes room temperature. Then add the cooled coffee, vanilla sugar and softened butter, and continue to beat until smooth and lush mass, at the end, adding cognac, if desired.
We put one cake in a confectionery frame and soak it with a coffee mixture, which we prepare in advance by mixing boiling water, instant coffee and sugar and cool it. Next, apply a uniform layer of half of the prepared cream and cover with a second crust, again soak it a bit and distribute it on the surface
We send the whole design for eight hours to the refrigerator, and then we remove the frame, decorate the surface of the cake at our discretion, we serve to the table and enjoy.