Name: Opera Cake recipe by Jutika Das at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10
Ingredients: For the Sponge cake:; Egg Whites 6; Granulated sugar 2 tbsp; Ground almond 2 cups; Confectionery sugar 2 cups; Eggs 6; Flour 1/2 cup; Espresso syrup; Water 1/2 cup; Sugar 1/3 cup; Instant espresso 1 1/2 tbsp; Coffee Butter Cream :; Instant espresso 2 tbsp; sugar 1 cup; Water 3 tbsp; Egg 1; egg yolk 1; Butter more than 1/4 tbsp; Dark chocolate ganache :; Bitter sweet chocolate 1 cup; Whole milk 1/2 cup; Heavy cream 1/4 cup; Chocolate Glaze :; Bitter sweet chocolate 3/4 cup; Butter 1/2 cup

Ingredients Serving: 10

For the Sponge cake:
Egg Whites 6
Granulated sugar 2 tbsp
Ground almond 2 cups
Confectionery sugar 2 cups
Eggs 6
Flour 1/2 cup
Espresso syrup
Water 1/2 cup
Sugar 1/3 cup
Instant espresso 1 1/2 tbsp
Coffee Butter Cream :
Instant espresso 2 tbsp
sugar 1 cup
Water 3 tbsp
Egg 1
egg yolk 1
Butter more than 1/4 tbsp
Dark chocolate ganache :
Bitter sweet chocolate 1 cup
Whole milk 1/2 cup
Heavy cream 1/4 cup
Chocolate Glaze :
Bitter sweet chocolate 3/4 cup
Butter 1/2 cup

Instructions

Preheat oven to 200 degree centigrade.
Line 2 flat baking dish with butter paper.
Beat egg whites with lemon juice until foamy. Add sugar little by little and beat until stiff peak forms.
Beat egg and sugar until fluffy.
Mix almond flour and flour. Add this to the egg mixture. Beat at low speed. Fold the egg whites into the batter.
Divide the batter into the two prepared pan and bake for 7 min.
Better cream preparation :
In a saucepan set over medium heat bring to boil water and sugar. In a bowl beat egg coffee powder and egg yolk until fluffy. Add the hot syrup into the bowl in a smooth, steady slow stream until incorporated. Continue to beat. Add butter one teaspoon at a time until fully incorporated.
To make the syrup :
In a saucepan set over medium heat bring to boil water, sugar and coffee powder. Let it cool.
To make ganache :
In a saucepan set over medium heat bring the milk and cream to boil. Remove from heat.
Stir in the chocolate for 2 min to ensure a complete smooth texture.
To make the glaze.
Clarify the butter by boiling it and skimming off and discarding the solids.
Stir in the butter and beat for 90 second.
How to assemble the cake:
Line a large baking sheet with parchment paper. Cut the cake into four equal part. Brush one piece with the coffee syrup. Spread 1/2 of the butter cream over the surface of the cake. Put the second layer on top of it. Brush with coffee syrup. Spread the chocolate ganache. Cover with another layer. Brush with the syrup. Spread the rest of the butter cream. Cover with the 3rd layer.
Spread the glaze on the top evenly. Keep in the fridge for 1 hour.
Cut the edges and cut the cake into rectangle size and decorate it with chocolate.

Similar Recipes