Obera

By VicentaLakin

Obera

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Steps for Obera

  • 1
    almond sponge cake: 1, mixed sugar powder and almond powder, filtered. low-banded past screen. 2. add two full eggs, 60 g egg yolk and sifted almond powder to the tub, which is sufficiently thick and light. 3. when the eggs are frozen, they are filled with tata powder, salt and sugar, 50 g of which are hit by wet hair bubbles, mixed with the yolk paste in marble stripes, with sifted low powder and evenly mixed. 4. the oven is 200 degrees preheated. silicon oil paper is placed in a square oven, the cake is poured to half of the oven, the table is stomped several times and the bubble is thrown out. five, 200 degrees, top-down fire, 25 minutes of mid-level roasting, to the scent, to the surface color. 6. cover a sheet of paper after removal, which in turn is colded on the grill and divided into three pieces。
  • 2
    coffee cream: 1: half of vanilla beans, cut open from the middle, scrape seeds into the pot and put them in bean shells. inflow of 100 g milk and 40 g fine sugar and boiled to extract bean shells. 2. milk cooled and four yolk added, evenly mixed. the small fire heats up to 85 degrees, is mixed with heat, and is thick with yellow milk but not lumps. quick out of the fire in cold water. 3. quick coffee with a small amount of hot water dissolved and cooled. 4. the cream room is softened, the yolk paste pouring into the heat is mixed into velvet, with coffee wine and coffee fluid, and the mix is smooth and smooth. 5. creamed cream is loaded into a bouquet and the temperature is maintained。
  • 3
    sugar and wine water: 1 and the other half of the vanilla accelerants cut out the seeds and shells and put them in the pot with 50 g water and 20 g sugar to boil and cool. 2. frozen sugar water filters the soybeans with orange cortex, evenly mixed。
  • 4
    chocolate sauce: 1,140g black chocolate shredded in a large, clean bowl. 2 and 85 g light cream, which boiled, poured into the chocolate and mixed it with full melting. 3. be added to the cherries with a smooth mix and maintain temperature。
  • 5
    Combination: one piece of cake with full sugar. When sugar water is absorbed a layer of chocolate sauce. 3 The chocolate sauce is slightly condensed and squeezed with a layer of coffee cream. Four or two slices of cake have been painted with sugar, covered with cream and light pressure. Five. Another cream. Six and a third piece of cake brushed sugar water on both sides, covered in cream and light pressure. 7 and finally put a chocolate sauce on the face of the cake. 8. The chocolate sauce will be cooled and the four sides will be cut。

    • Obera Make Tips

    It's not particularly authentic, but it tastes delicious. After sifting the almond flour and powdered sugar mixture, you need to rub any lumps of sugar or large almond particles through the sieve by hand. This is just like making macarons; doing this ensures a fine powder texture and prevents lumps from forming in the egg mixture. The sponge cake batter in this recipe yields enough for two 18x18 cm square pans. Note that when cooking the custard, after adding the egg yolks, you must stir frequently along the bottom of the pot with a rubber spatula to scrape up the custard as it begins to thicken and set. The cream whips very easily once the custard is added, and a hand whisk is sufficient. The finished coffee buttercream cannot be left to cool, or else the cream will harden and become difficult to pipe. When melting the chocolate, be sure to keep it away from water and maintain a low temperature. Let the cake sit for a while until the chocolate cools and sets; it will cut cleanly then.

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