Beberapa hari yang lalu coba-coba bikin opera cake buat keponakan yang lagi ulang tahun. Resepnya diambil dari sini yang kemudian disesuaikan dengan bahan-bahan yang ada di dapur. Ternyata emang beneran enak.... nga kalah ama opera cake yang dijual di bakery/cafe :D Yang agak ribet emang pas bikin gioconda biscuitnya aja
Opera Cake
Gioconda biscuit
* 125 gr non bleached powdered almonds [almond bubuk - bisa beli di tbk]
* 125 gr sugar
* 30 gr flour
* 4 egg yolks
* 25 gr butter
* 4 egg whites
* 20 gr sugar

Chocolate ganache
* 5 gr instant coffee [pakai nescafe]
* 200 g bittersweet couverture chocolate [diganti pakai dark cooking chocolate]
* 150 g 35% cream [pakai krim kental]

Coffee buttercream
* 15 g instant coffee [pakai nescafe]
* 200 g sugar
* 70 g water
* 2 eggs
* 200 g unsalted butter


* 80 g bittersweet couverture [diganti pakai dark cooking chocolate]
* 80 g 35% cream [pakai krim kental]

Gioconda biscuit: Whip together the almonds, sugar, flour and egg yolks for approximately 15 minutes. Beat the egg whites and sugar until stiff. Gently blend in the egg whites to the rest of the preparation using a spatula. Melt the butter, let cool and add to the mixture. Spread the preparation on parchment paper. Cook at 250ºC 5–7 minutes. Remove the biscuit from the plaque as soon as it comes out of the oven.

Coffee buttercream: Cook the sugar in 70 g of water until it reaches the small ball degree. Add 1 whipped whole egg and one yolk to the sugar mixture. Whip the mixture until it cools down. Gradually add previously softened butter and continue whipping. The mixture should double in volume and whiten. Add 15 g of coffee dissolved in a small amount of water.

Chocolate ganache: Bring the cream to a boil with the remaining coffee. Blend in the chopped chocolate. Allow to cool.

Combination: Divide the rolled out Gioconda biscuit dough into 3 equal parts. Spread the ganache on a first layer of dough. Cover with the next layer, garnishing with the coffee buttercream. Cover with the last layer. Cool. Chop up the topping chocolate and mix with the cream. Bring to a boil. Glaze the cake.

Written on 2007-06-26
Categories: [cake & cookies]  [chocolate]   - Comments [0]
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