Opera Cake

Contains partially pasteurized eggs in the buttercream. Use fresh eggs and keep refrigerated.

Makes four biscuit layers - use three quarters for a three layer version.

 Other languages: de · en Servings: 1
Ingredients
250 ml Water 410 g Sugar 8 packets Instant Espresso 12 Eggs 380 g Butter 60 g Flour 60 g Powdered Sugar 200 g Ground Almonds 150 g Chocolate 60 ml Milk 90 ml Cream 50 g Cocoa Powder 2 tsp Agar Agar Amaretto
Assembly
150 ml Water 150 g Sugar 3 packets Instant Espresso Amaretto
Bring water, sugar and espresso powder to a boil and stir to dissolve. Let cool and add a generous dash of Amaretto. Set aside.
6 Eggs
Split eggs. Whip all egg whites. Reserve 1/6th egg yolk
30 g Butter
Melt butter.
5 Eggs 30 g Sugar 60 g Flour 60 g Powdered Sugar 200 g Ground Almonds Egg Whites Melted Butter Coffee Syrup

Preheat Oven to 220°C (upper/lower heat).

Beat eggs and sugar until very foamy. Sift and fold in dry ingredients. Fold in egg whites. Fold in molten butter.

Line two baking sheets with parchment paper and divide the batter between them. Spread flat (about 3mm thick) and bake for 8-10 minutes.

Layer sponges. Cut in half. Layer again, then cut out the largest rectangular area possible. Lather with syrup and set aside, covered with parchment paper.
130 g Sugar 50 ml Water 1 Eggs 300 g Butter 5 packets Instant Espresso Egg yolks

Bring sugar and water to a boil. In the meantime, beat eggs together until foamy. Add boiling syrup to the eggs and continue mixing.

Add in the butter in small cubes while the egg mixture is still hot. Keep mixing until incorporated. The butter cream should be thick and creamy. If it is too runny, add more butter. The whole process may take half an hour -- a stand mixer helps.

Mix espresso powder with a minimal amount of water, then mix into the butter cream.

150 g Chocolate 60 ml Milk 30 ml Cream 50 g Butter
Chop chocolate and melt in a bain-marie at low heat. Add milk, cream and butter - half first, mix to incorporate, then the remainder.
Joconde Sponge Butter Cream Ganache
Assemble cake with alternating layers of sponge, ganache, sponge again and butter cream.
100 g Sugar 50 g Cocoa Powder 50 ml Water 60 ml Cream 2 tsp Agar Agar
Mix and bring to a boil. Keep at a boil for 1-2 minutes. Strain through a sieve and let cool to 34°C. Strain again and pour over cake.