Opera cake: you'll fall in love with these amazing layers

published on 30 December, 2021 at 13:23

Ingredients:

COFFEE SYRUP:

130g espresso coffee

20g sugar

GANACHE CHOCOLATE:

125g dark chocolate

125g cream

SPONGE CAKE:

3 eggs

70g sugar

100g almond flour

30g "00" flour

100g egg whites

40g sugar

20g melted butter

COFFEE BUTTER CREAM:

5g instant coffee

12g milk

75g sugar

30g water

3 egg yolks

180g butter

CHOCOLATE FROSTING:

100g dark chocolate

15g seed oil

Directions:

1. Coffee syrup: prepare the coffee, mix it with the sugar and let it cool completely.

2. Ganache: chop the chocolate and melt it in the hot cream. Cover with cling film and let cool.

3. Mix the eggs with the sugar in a bowl of hot water.

Then add the flour, egg whites beaten until stiff with sugar and melted butter. Pour the mixture onto a rectangular pan and bake at 356°F (180°) for 12 minutes.

4. Prepare the coffee cream with butter and assemble the opera cake.

5. Cover with the icing and cut into rectangles.

Credit: cakeshare https://www.youtube.com/watch?v=OW4RWy7zMOo&t=1s&ab_channel=cakeshare

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