I wanted to make this Oppera cake a long time ago. Every time you see the numerous steps, you stop. Making this cake requires not only patience, because there are many steps. It takes a long time to do. Last month, I started wanting to make what kind of cake for LG's birthday.
Looking through the recipes, I saw this Oppera cake again. I am itching to challenge this cake.
Moreover, the cake has a special name, which gives a deep impression.
November 9th is LG's birthday. Coincidentally, this year's LG Gregorian birthday and lunar birthday are located on the same day. Not everyone is so happy. Some people say that in this life, people don't know if there will be a chance! So I want to leave a good memory on LG's birthday... Think about it!!
Dare to challenge this cake @@~~ Opera House Cake·Opela
Opela is a French cake with a considerable history. Its recipes appeared in the 20th century, but it can be found in the ancient times before that. This multi-layered cake with nuts, alcohol flavor, and sugar liquid originally originated in the Middle East. The Romans learned it and brought it to Europe during their expedition to Europe because of its very square shape. Because the thin layer of chocolate sprinkled on its surface looks like a stage in an opera house, and the gold foil decorated on the cake surface looks like the opera house Garnier (the original name of the famous opera house in Paris), it got the name of this image
Opela
Recipe Recommendations
- almond powder appropriate amount
- low powder appropriate amount
- powdered sugar appropriate amount
- whole egg appropriate amount
- protein appropriate amount
- butter appropriate amount
- fine sugar appropriate amount
- egg yolk appropriate amount
- vanilla extract appropriate amount
- sugar appropriate amount
- water appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for Opela
1
Almond sponge cake almond powder, sugar powder, low flour, mix and sieve.
2
Beat the whole egg; add the egg mixture little by little to the powder.
3
Stir well every time before adding again.
4
Add melted butter.
5
Stir well and set aside.
6
Beat the egg white and add the white sugar in portions.
7
Beat until hard foaming.
8
Add 1/3 of the meringue to the batter and stir well.
9
Pour batter into remaining egg whites and stir well.
10
Pour batter into a baking sheet covered with oilpaper and place in a preheated oven at 200°C for 20 minutes.
11
After passing the exam, cool and remove the mold. Wait until 4 cake slices are separated.
12
Chocolate Gan Naxu Cut the chocolate into small pieces and place them in a bowl. Fresh milk is also prepared. Chocolate melts in water,
13
Bring milk + light cream to a boil.
14
Boil the whipped cream and pour it into a bowl and mix well with the chocolate.
15
Stir until there are no particles, and cool slightly. Standby.
16
Beat the eggs with coffee cream filling and set aside. Boil the water and sugar to 116 degrees Celsius (I don't know how to measure it, I just boil the water and sugar until dissolved)
17
Slowly add the cooked syrup to the egg yolks.
18
Stir constantly until the batter turns white.
19
Add the softened butter to the egg yolk paste in portions and stir until no particles are found. Add the espresso extract and stir, then add a few drops of vanilla extract.
20
Play until cream.
21
Wine syrup, sugar and water boil
22
Add coffee essence and mix well. After cooling, add coffee wine.
23
Take 1 cake piece, apply a layer of ganache on the baking side of the first cake piece, place it in the refrigerator and freeze it to set, and then turn it over.
24
With the chocolate facing down, brush the cake slices with large wine syrup.
25
Apply a thick layer of coffee cream filling. Place it in the refrigerator and freeze.
26
Put the second cake slice, brush the second cake slice with wine syrup, and apply a layer of ganache. Then repeat this, brush the third sheet with wine syrup and apply a layer of coffee cream filling. Place the 4th cake slice, brush with wine syrup, and apply coffee cream filling.
27
Finally, pour the chocolate liquid on the cake and place it in the refrigerator until set.
28
Remove the refrigerated cake, cut off the four sides around it and trim the cake.
29
Finished product picture ~~Operacake, here I come