polewrm.blogg.se - How to make an opera cake

Not for the faint-hearted baker, this recipe is nothing short of a challenge but the results will definitely reflect the effort. Karthika finished each portion of cake with gold dust and leaf and also personalised them with a chocolate disc monogramed with her initials. A real challenge, this dessert is an exquisite combination of chocolate and coffee-infused layers of almond sponge, ganache, chocolate croustillant, hazelnut praline and Swiss meringue buttercream. Add vegetable oil, mix, and smooth over the top of the cake.Prep 2hr (+ cooling time) Bake 8-10min Makes 18 serves Created by Make Me a Baker student, Karthika Biju for her graduation, this stunning cake brings together numerous techniques learnt throughout the 6-month course.

Add chocolate to the remaining ganache and microwave for about 20 seconds to melt.

Put the last sheet on top, sprinkle coffee syrup, apply buttercream, and let it harden in the refrigerator for 2 hours.

Sprinkle coffee syrup on the sheet, apply buttercream and ganache.

Pour little by little into the egg yolk mixture, mix, cool it down and leave it at room temperature, add the softened unsalted butter, and whip enough to make coffee buttercream.

Put water, sugar, and instant coffee powder in a pot and boil it to 115 degrees. Melt the chocolate and whipped cream in the microwave for about 1 minute, add starch syrup and mix, then add gelatin soaked in cold water for at least 10 minutes, mix and cool.

Divide the meringue into 3 batches, mix, add melted unsalted butter, mix, divide the dough into 3 parts, pour it into the pan, flatten it, and bake in an oven preheated to 190☌ for 12 minutes to make a total of 3 pieces.

Sift almond powder and sugar powder into eggs, add vanilla extract and mix, then add wheat flour and mix.