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Opera cake is a mouthwatering French dessert that combines layers of sponge cake, rich buttercream, and a luscious ganache. Known for its indulgent and luxurious taste, this exquisite pastry is a true treat for the senses. One of the secrets behind a perfect opera cake lies in achieving just the right balance of greasiness, softness, and irresistibility. In this guide, we will unravel the art of creating a greasy yet delectable opera cake, ensuring that each bite leaves you craving for more. So, if you are ready to embark on a culinary journey filled with layers of pleasure, follow along as we delve into the world of opera cake perfection.
Opera is a type of pastry that originated in France. In the past, opera often appeared in gala dinners because of its luxurious design and scent. Have you heard of this cake? Today, let’s go to the kitchen with Cfis.edu.vn to make this delicious dish!
10 Minutes Processing
60 Minutes For
2 – 3 people
Ingredients for making opera cake
- 110g almond powder
- 505g granulated sugar
- 30g flour
- 9 chicken eggs
- 595g unsalted butter
- 60g instant coffee powder
- 150g whipping cream
- 250g chocolate
- 100ml condensed milk
- 5g gelatine
The ingredients for making opera cakes are very popular, so you can easily find them at grocery stores, supermarkets or e-commerce sites like Shopee, Tiki, Lazada, etc. However, you should choose. Reputable places to buy quality products!
How to make opera cake
Step 1Making Joconde Marzipan
Mix 110g granulated sugar, 3 eggs and 25g unsalted butter in a large bowl. Then sift 30g flour and 110g almond flour into a bowl, mix into a homogeneous mixture.
Next, beat the whites of 4 eggs with 5g of sugar and mix with the above mixture. Spread out on a tray and bake at 200 degrees Celsius for 15 minutes.
Step 2Make ganache
Cook 150g whipping cream at 80 degrees Celsius, then add 150g chocolate and 45g unsalted butter to beat, let cool.
Hot Tip: Ganache is a type of chocolate sauce used to coat the surface of cakes, so you should not make the ganache too thin and should let it cool down and then apply it on the cake to make it easier to stick to the cake!
Step 3Make coffee butter cream
Boil a mixture of 250g of granulated sugar with 80g of water. You put 2 eggs in a bowl and then use an egg beater to beat it, lift the stick up and don’t see it flowing down.
Then put the mixture into the egg bowl and then slowly add 525g unsalted butter, 40g instant coffee and 10ml water and continue to beat until blended. Cool the mixture in a bowl.
– When boiling sugar with water, avoid letting the sugar turn caramel color or the cream will have an unsightly color.
– It is recommended to use a narrow-bottomed bowl to beat the butter cream because the results will be faster and more stable.
Step 4Making syrup
Dissolve 40g of granulated sugar, 20g of powdered coffee with 40g of water. Put the mixture in a pot on the stove and cook at normal temperature to a boil, we get a syrup mixture.
Step 5Making glaze
Heat 100g of water, 100g of granulated sugar, 100g of condensed milk, then add 100g of chocolate and 5g of gelatine and stir, we get a glossy glaze layer.
Hot Tip: If you find that the mixture does not mix well and appears separate, you can use a hand blender or blender to blend until smooth!
Step 6Arrange cake
Arrange the cake in order of 4 layers:
The first layer is a layer of macaroons covered with a layer of syrup mixture and a layer of coffee butter cream. The second layer is 1 layer of marzipan and 1 layer of syrup. Next to the third tier is ganache. The last layer is 1 layer of macaroons, 1 layer of syrup and 1 layer of coffee butter cream.
Once done, put the cake in the freezer. After about 2-3 hours, take out the cake, put the glaze layer on top and smooth it with a knife.
Hot Tip: To keep the cake still firm, you should let the glaze cool completely before pouring it over the cake.
Step 7Finished product
Take the cake out of the fridge and cut it into bite-sized pieces.
The finished opera cake has a very attractive aroma, when eaten, it stimulates the taste buds by the taste of coffee butter cream mixed with bitter chocolate ganache and soft and fluffy almond joconde.
Opera cake can be used as a breakfast dish, dessert, or as an accompaniment to enjoying tea. This delicacy is the perfect choice for a romantic European afternoon tea. If you are a sweets addict, don’t miss this cake!
So with just a few simple steps, we have a delicious opera cake right away. Hopefully with this recipe, you will have a delicious cake! Good luck!
Choose to buy fresh milk without sugar at Cfis.edu.vn to make this cake:
In conclusion, making a greasy, soft, and delicious opera cake requires attention to detail, precise measurements, and patience. By following the steps outlined in this guide, individuals can create a decadent dessert that rivals those found in high-end bakeries. The key to achieving the desired texture lies in properly folding the multiple layers of almond sponge, chocolate ganache, and coffee buttercream. Furthermore, incorporating quality ingredients plays a crucial role in enhancing the overall taste and richness of the cake. Although the process may be time-consuming, the end result is well worth the effort. Whether it is enjoyed during a special occasion or as an indulgent treat, mastering the art of opera cake is a rewarding endeavor that will leave taste buds singing with delight.
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