One of the Top Ten French Desserts Representative - Opera House Cake

Eternal classic in French sweetness!

Almond sponge cake

200g eggs

120g almond powder

25g salt free butter

120g protein

140g sugar

Coffee Syrup

100g of water

100g sugar

10g instant black coffee powder

Chocolate Ganache

80g 70% dark chocolate

20g salt free butter

10g light cream

40g whole milk

French coffee cream cream

90g sugar

1/2 vanilla pods

170g room temperature softened saltless butter

25g of water

10g of prepared coffee liquid

100g eggs

Chocolate mirror finish

100g 70% dark chocolate

50g cocoa butter

Production steps

1. Preheat the oven to 210 ℃.

2. Add 20g of white sugar to the protein and beat, set aside for later use. Mix the whole egg, 125g white sugar, and almond powder in a separate bowl, then add the melted butter.

3. Mix 1/3 protein cream into the egg mixture, quickly stir well, then add all the protein and stir well again.

4. Pour the batter into the baking tray with baking paper, smooth the surface (the standard sponge part of an opera cake must be 0.5cm, be careful not to lay the cake batter too thick).

5. Bake in the oven for 10 minutes, then cool down and cut into three equal parts, with a size of 24 * 18cm.

6. Mix 70g of water and coffee powder, heat until boiling. Take out 10g and set it aside (for making coffee cream cream).

7. Heat 40g of water and sugar until they boil, add the coffee liquid made in the previous step, and let it cool.

8. Heat sugar, water, and vanilla pods over low heat, then beat the whole egg. Slowly add boiling vanilla syrup to the beaten whole egg, continue stirring until evenly cooled, add softened butter at room temperature, stir well, and then add 10g of coffee mixture left before continuing to mix well.

9. Heat the milk and cream to a boil, add chopped chocolate and stir until melted, then add room temperature softened butter and stir until smooth and delicate.

10. After heating and melting the cocoa butter, add chopped chocolate and stir until completely melted.

11. Take a piece of cake and brush it thinly with a layer of chocolate ganache. After cooling, flip the cake over, tear off the baking paper on top, and brush 1/3 of the coffee syrup with a brush.

12. Spread 1/2 coffee cream cream on the cake and spread evenly.

13. Cover with another slice of cake and brush with 1/3 of coffee syrup again.

14. Evenly apply all the ganache onto the cake slices.

15. Cover the last slice of cake, apply the remaining coffee syrup onto the slice, and then apply the remaining coffee cream cream. After cooling in the refrigerator, evenly sprinkle with chocolate mirror.

16. Put it in the refrigerator and refrigerate it before adding decorations.

(Images from the internet)