OPERA CAKE

Category 

* Cake and pastries

Cuisines

*Delicious cuisines

                         Ingredients

Biscuit " lo Gioconda"

.                    Preparation

Step 1: 

Prepare the almond flour. Pour boiling water other almonds for 5 minutes ,then peel of the skins.

Step 2:

Dry almonds in an oven at 80-100 degrees about 30-60 minutes. Or leave almonds to dry naturally at room temperature 2 days . This step is optional ,as the wet almonds are impossible to grind.

Step 3:

Grind almonds in very fine grits using a Shredder or grinder . Must be grinder in small batches shaking occasionally.

Step 4:

Sift through a fine colander, large particles put back to the chopper, and so on.

Step 5:

We need to get 150 g  of finished finely ground almond flour.

Step 6:

Prepare the biscuit whip the whites and a half of sugar to stable peaks.

Step 7:

In another container put almond flour, regular flour eggs and remaining sugar.

Step 8:

Beat carefully until smooth.

Step 9:

Add portion of the beaten egg whites, gently stir them with spatula from the bottom up, taking care not to besiege mass.

Step 10:

Add the melted and cooled butter. Also, gently stir it from the bottom up.

Step 11:

Pour the mass on a baking sheet laid with baking paper . Put in a preheated 200 degrees oven ,bake for about 15-20 minutes or until golden.

Step 12: 

Ready biscuit cool completely.

Step 13:

Prepare frosting . In coffee , add sugar and mix. Totally cool.

Step 14:

Prepare the coffee cream. To 1 tbsp coffee and  1 tbsp hot water stir to completely dissolve the coffee , cool. In a pan with a thick bottom put 70 g of sugar , add 50 ml of water. Put on fire, bring to a boil , boil the Syrup to 110 degrees temperature,or about  5 minutes on medium heat.

Step 15:

While syrup is cooked, beat egg yolks with a mixer until foamy state. Then pour the boiling syrup in a thin stream into the egg yolks while continuing to whisk with mixer. Thoroughly whisk the mass until it is smooth cool down.

Step 16:

Add in parts, soft butter and coffee liquor, whip until smooth. The cream is ready , put it in the refrigerator until needed.

Step 17:

Prepare the ganache . Break chocolate into small pcs and put in a container . Heat the whipped cream to Very hot conditions pour the chocolate.

Step 18:

Start stirring, at first the mass will seem patchy. Continue to actively stir further , until the mixture is completely homogeneous , glossy and shiny . Add pcs of butter , stir until smooth. Totally cool, and also put in the refrigerator until needed.

Step 19:

Put together the cake. Cut the biscuit in half.

Step 20:

The porous side of the first shortcake evenly soak with half brewed coffee.

Step 21:

Over put half the coffee cream. Carefully smooth out with a spatula.

Step 22:

To the second shortcake put all ganache, carefully smooth cut with spatula ( apply to non- porous side).

Step 23:

Carefully turn the second shortcake on the first shortcake ( coffee cream and ganache will be together). Evenly soak the second shortcake with remaining brewed coffee.

Step 24:

On top lay out the remaining coffee cream. Put in the fridge for the preparation of the glaze.

Step 25:

Prepare the glaze. Soak gelatin in water , leave for 10 minutes ( or follow the instructions on the package). Put the cream , sugar and cocoa in a saucepan with a thick bottom while stirring , bring the mixture to the boil, cook for a minute at low boil until thickened. Cool slightly , then add swollen gelatin , stir well to dissolve it. Completely cool the finished glaze. This is warm or hot , it can melt the coffee cream.

Step 26:

Pour the icing evenly on the cake surface do not smear and do not level . Glaze will drain and will get a perfect gloss finish . Put in the fridge to completely froze.

Step 27:

Melt white or dark chocolate ( I melted in the microwave ). Put in a little tight bag ,cut a small corner to make an inscription on the cake.cake can be served.

Step 28:

But traditional the cake is served with open slices, so it looks much more impressive. For this take a hot , thin sharp knife and cut carefully approximately a centimeter on each side wiping the knife other each cut.

Step 29:

Here is a delicious morsel. French cake. "Opera" sure to please you and your loved ones with its elegant appearance and taste.