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  • 06 Opera Cake

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    idaniachaves
    392 views4 pages
    This document provides recipes for components of an opera cake including a chocolate glaze, joconde sponge, coffee syrup, dark chocolate ganache, coffee buttercream, and assembly instructions. The recipes include lists of ingredients by weight and instructions for preparation methods such as boiling, whipping, melting, blending, and soaking. The assembled cake has three stacked sponge cake layers separated by coffee syrup, ganache, and buttercream layers and is coated in a chocolate glaze.

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    This document provides recipes for components of an opera cake including a chocolate glaze, joconde sponge, coffee syrup, dark chocolate ganache, coffee buttercream, and assembly instructions. The recipes include lists of ingredients by weight and instructions for preparation methods such as boiling, whipping, melting, blending, and soaking. The assembled cake has three stacked sponge cake layers separated by coffee syrup, ganache, and buttercream layers and is coated in a chocolate glaze.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    392 views4 pages

    06 Opera Cake

    Uploaded by

    idaniachaves
    This document provides recipes for components of an opera cake including a chocolate glaze, joconde sponge, coffee syrup, dark chocolate ganache, coffee buttercream, and assembly instructions. The recipes include lists of ingredients by weight and instructions for preparation methods such as boiling, whipping, melting, blending, and soaking. The assembled cake has three stacked sponge cake layers separated by coffee syrup, ganache, and buttercream layers and is coated in a chocolate glaze.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 4

    Opera

    cake
    20
    21
    re cip e a nd ingredie nts

    CHOCOLATE GLAZE

    Total weight: 241 g 100%


    Boil the water with cream and sugar. Add the sifted cocoa powder
    60 g of water 24,9% and mix well. Then bring the mixture to a boil again. Add the gelatin
    50 g of 35% cream 20,7% and strain. Cover with a plastic wrap and put in the fridge for 12
    hours. Before using melt to 30C and blend with a hand blender.
    70 g of sugar 29%
    26 g of dark cocoa powder 10,8%
    35 g of gelatin mixture 14,5%

    JOCONDE SPONGE (for 1 tray 40x60 cm or 2 trays 30x40cm)

    Total weight: 528,5 g 100%


    Preheat the oven to 185С. Prepare a baking tray with a silicone mat
    170 g of eggs 29,3% or a parchment paper.
    70 g of icing sugar 12% Whip the eggs, icing sugar, inverted sugar and the almond powder for
    125 g of almond powder 21,5% 10 minutes until airy and pale in colour. Separately whip the egg
    17 g of inverted sugar 2,9% whites with sugar until soft peaks. Gradually fold the meringue into
    33 g of flour 5,7% the whipped egg mixture. Then add the sifted flour and fold it in
    carefully. Mix a part of the batter with the butter melted to 45-50C
    100 g of egg whites 17,2%
    and fold it into the rest of the batter. Spread the batter on the silicone
    41 g of sugar 7,1% mat. If using two 30x40 trays, divide the batter into two equal portions
    25 g of 82% butter 4,3% and spread on two trays evenly.Then bake for 5-8 minutes. The baked
    sponge will spring back when touched. Cover it with a parchment
    paper an leave to cool at room temperature. Then cut 3 squares
    20x20 cm.

    COFFEE SYRUP

    Total weight: 205 g 100%


    Mix the espresso with sugar until dissolved. When it cools below 40C
    150 g of brewed espresso coffee 73,2% add the rum.
    30 g of sugar 14,6%
    25 g of dark rum 12,2%

    22
    re cip e a nd ingredie nts

    DARK CHOCOLATE GANACHE

    Total weight: 121,5 g 100%


    Warm the cream with the salt and inverted sugar to 80C and pour it
    52 g of 70% dark chocolate 42,7% over the dark chocolate. Blend it with a hand blender until smooth.
    63 g of 35% cream 52,1% Use when still liquid.

    6 g of inverted sugar 4,7%


    0,5 g of salt 0,5%

    COFFEE BUTTERCREAM

    Total weight: 242 g 100%


    Whip the eggs until they turn into a light and airy foam. Bring the
    40 g of eggs 16,5% water and sugar to 118C. Carefully pour it over the whipping eggs.
    20 g of water 8,3% Continue whipping until the mixture cools below 25C. The gradually
    add the soft butter (16-20C). Whip until a smooth, light and stable
    60 g of sugar 24,8%
    texture is achieved. Add the coffee extract and whip the cream again.
    120 g of 82% butter 49,6% (If the cream turned out too runny – put it in the fridge for a few
    2 g of coffee extract 0,8% minutes and then whip it again). Use the cream immediately.

    ASSEMBLING (for 1 cake 20x20 cm 3 cm high)

    100 g of 70% chocolate

    Melt the chocolate to 45-50C and apply a thin layer on one side of one sponge. Put it in the fridge for a few minutes.
    Then place the first sponge inside the cake frame (with the chocolate side facing down) and soak it with the coffee
    syrup. Apply the first layer of the buttercream (120 g) and level it. Put the second sponge on the top and press gently
    to level it perfectly. Soak the second sponge with the syrup and pour the ganache on it. Level the ganache and place
    the third sponge on top of it. Press it gently to make the layers even. Soak the third sponge with the syrup as well.
    Apply a layer of the buttercream (120 g) on top and smooth it out. Put the cake in the fridge at least for 3 hours. Then
    remove the cake frame.

    Warm the glaze to 30C and blend it with a hand blender to remove air bubbles. Glaze the cake, remove the excess
    glaze with a spatula. Trim the edges and slice the cake into individual portions as desired.

    23

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