Opera cake

By VicentaLakin

Opera cake
The beauty of the opera cake, which requires multiple layers of corrosive corsets, also includes the technique of syrup preparation, which ends with a thin chocolate on the face, like the stage in the opera. It's also very rich

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Steps for Opera cake

  • 1
    The sugar is added to the egg, and it's sent to melt with a hand-plug
  • 2
    Butter insulated water melts and mixs evenly
  • 3
    I've been with sifted almond flour and low-banded flour, and it's evenly mixed
  • 4
    Slattered yolk paste, 10 minutes still, so that the particles are fully dissolved, so that they are smooth and smooth
  • 5
    White sugar with egg Qing, cold storage
  • 6
    Put the cold and good egg clean, use the electric poacher to get a wet hair bubble, and put a little hook on the egg head
  • 7
    A third of the protein cream mixed with the yolk paste, evenly mixed
  • 8
    And then they'll all fall into the remaining protein cream, evenly
  • 9
    Put the flat paste in the oven, scrape it on the plate, shake the air a few times
  • 10
    The oven is preheated, 180 degrees up and down, 10 minutes baked
  • 11
    When you're out of the oven, it's cold
  • 12
    Join the coffee fluid and mix it evenly
  • 13
    Sugar with water to 120 degrees
  • 14
    Cooked syrup down into three yolks
  • 15
    Add the pre-soft butter and mix it evenly
  • 16
    Then join the coffee fluid, and it's all even
  • 17
    Cream cream mixed with chocolate, melted the chocolate insulation into liquids
  • 18
    Cut the edge of the cake and cut it in four pieces on average
  • 19
    And then put coffee cream on the cake
  • 20
    Then put the second piece of cake on it and brush a thin layer of syrup. And so, from the bottom up, a layer of cream and a piece of cake, combined to the pattern
  • 21
    Let the melted Gannash cool down to the cold and pour it on the cake
  • 22
    And finally, it's evenly leveled with a machete。
  • 23
    After cooling, cut into small pieces
  • 24
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