The opera cake is a French pastry classic. It consists of a very elaborate cake with several steps, as is customary in the French high pastry. The history of the opera cake, like almost all popular cakes, is something uncertain. Two are the theories of creation: the first is in charge of a famous pastry chef of the time, Louis Clichy, who created this cake for the culinary exhibition of Paris, at the beginning of the twentieth century. The second theory is that it was created in the mid -twentieth century in the Dalloyou pastry and put this name as a tribute to the Garnier opera in Paris, since the colors of the cake remind the marbles and ebans of the famous Parisian opera. Be its creation, the truth is that it has become a classic cake that has reached our days as one of the richest cakes of pastry. It has a characteristic coffee flavor, with fine layers of gioconda sponge cake, chocolate ganache and coffee butter cream. If you like pastry, and want to recreate this famous cake, you have come to the right place. From recipes we show you how to make opera cake easily. Lets cook!
 6 Diners |  4h |  Post |  Diverse |
| Ingredients to make opera cake: |
| For homemade coffee extract: 100 grams of sugar (½ cup) 75 milliliters of water 2 tablespoons of soluble coffee | GIOCONDA CAKE: 100 grams of ground almond 100 grams of sugar 3 eggs m 25 grams of butter without molten salt 25 grams of common flour 3 egg whites m 50 grams of granulated white sugar 50 grams of Black dessert chocolate to brush Sirope de Café: 150 milliliters of water 75 grams of sugar 2 tablespoons of homemade chocolate coffee extract: 100 grams of black chocolate 125 milliliters of cream to mount 15 grams of butter crema of coffee butter: 150 grams of sugar (¾ cup) 50 milliliters of water 2 eggs m 200 grams of butter without salt at room temperature 2 tablespoons of homemade coffee extract glasado de Chocolate: 200 grams of black chocolate 25 milliliters of seed oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make opera cake:
1. To start with the opera cake recipe, you must first make homemade coffee extract. To do this, it brings the water to boil and dissolves in it the spoonfuls of soluble coffee and removes. Then, prepare a blond candy with sugar. Thus, put the sugar in a wide pan and put on the fire. You should not remove it with a spoon, although you can remove the pan a little to homogenize the sugar. Once you have the caramel made, remove from the heat and add the coffee extract dissolved in hot water along with the caramel. Remove constantly and put the fire again until the lumps dissolve. Then, remove from heat, pour into a small boat and reserve.
2. Then prepare the gioconda sponge cake. To do this, put in a bowl the ground almond, the glasses and eggs. Followed, beat with electric rods, first to soft power and then stronger. We point out that it must be very well mounted, between 5-7 minutes. Following, the butter melts and add to the mass of the gioconda sponge cake, but this time mixes with a spatula so as not to lower the creamy dough you have obtained with the rods.
3. Shake the flour on top and mix again gently with the spatula. Booking.
4. Press the oven at 180 ºC. Beat the whites with electric rods and when they are almost mounted, add the granulated white sugar and continue beating until they are firm. See little by little the clearing of the gioconda sponge cake stirring with enveloping movements.
5. Fodo a tray of about 40×30 cm with baking paper and extends the mass of the cake in it softly with a spatula reaching the edges of the tray. Then bake at 180 ºC with heat up and down for 8-7 minutes or until golden brown.
6. Once the cake is baked, let cool in a rack completely. When cold, cut three sponge cakes. With a pastry rectangle of about 18×18 cm cut two plates of equal biscuits. The third, removes with the cuts that are left over from the iron.
Trick: If you don have a mold of that measure, you can make one with a lined cardboard and aluminum foil.
7. chocolate and melts in the microwave to small heat stroke. Once melted, extend a fine layer only in one of the cut plates. Followed, let it harden. Reserve the three plates so far of the assembly of the traditional opera cake.
8. To prepare chocolate ganache, first itch the black chocolate. Followed, bring the cream to boil, remove from the heat and add the chopped chocolate, remove until it falls apart. Chop the butter and add too. Mix everything well and let cool, lead to the fridge until it starts to solidify. If you do it much in advance, before using you must beat it so that it is with an untable texture.
Trick: If you want to accelerate your cooling, you can put the ganache in the freezer about 30 minutes to take body and you can use it at that time.
9. To perform the coffee butter cream, put the sugar and water in a saucepan and lead to boiling, cook over medium heat for 14 minutes or until reaching 110 ºC. At the time of having the syrup and sugar at that temperature, beat the eggs with electric rods, remove from the heat and see the eggs adding in a fine thread while batting at a gentle speed. Once you have added all the homemade syrup, the speed increases a bit.
Trick: Beat constantly until you observe that the walls of the bowl get cooled.
10. It is time to add butter. To do this, it must be at room temperature and very creamy, this step is important, because if the butter is cold, the cream could be cut.
11. Add the homemade coffee extract and beat again, but just to integrate it. Ideally, use the coffee butter cream immediately for the assembly of the easy opera cake, but if you are not going to do it, reserve in the fridge, you will only have to beat it again a little again to use it, because when it cool hardens.
12. Prepare a coffee syrup. To do this, put a saucepan to the fire with water, sugar and homemade coffee extract, let it cook two minutes and remove from heat. Take the gioconda sponge cake that you had brushed chocolate and fodder the square mold that you had 18×18 cm with baking paper so that it does not stick and you can unmold it well. Place the sponge cake inside with the chocolate layer down. Followed, soak the top with the coffee syrup.
13. Separate the coffee butter cream into two equal parts, condemn it if necessary, it will be a very finite layer. Place the first half on the grill of the cake extending well, also by the edges.
14. For the intermediate layer, use the clarcha of biscuits with the cuts. This time, brush well with the coffee syrup the two faces. Then, place the coffee butter layer and press slightly.
15. Next, extend the chocolate ganache. What is this original opera cake?
Trick: If it has cooled a lot and has been very hard, you have to beat a few seconds until it becomes more manageable.
16. Place the last plate of the cake of the opera cake. Remember before soak well with the coffee syrup on both sides.
Trick: press slightly when you put it in the opera cake.
17. Cover the last part with half of coffee butter cream and alisa well. Reserve in the fridge for two hours for the compacte cake.
18. When the cake is compact, prepare the chocolate glaze. To do this, chocolate chocolate and melts in the microwave to small blows, remove and add the seed oil in a thread while mixing until a uniform glaze is achieved. Pour the glaze on the classic opera cake gradually and distribute throughout the upper layer of the cake. Let cool, you can do it in the fridge. Once the glaze curdled, remove the mold and the baking paper around the cake carefully.
19. If you want to decorate it, you can do as we have done, printing a small sunscreen on a paper, calculate and cover molten white chocolate. Save the cake in the fridge and consume in a maximum of three days. List to eat the opera cake! I hope you liked the recipe and I invite you to visit my blog target = _blank rel = nofollow class = outboundcakes for you.
