Tuesday 10 May 2011

Opera Cake


Last week i decided to choose this cake for Mother's day. Means..for me hahah. I've been looking for this recipe quite long time, since i saw it in Rima blog & it look so beautiful..& i bet its delicious. Then i look at the recipe..oh oh...complicated heheh, ok..hold on..i look around & found it again at Pook blog, she made Pistachio Opera Cake & sooo gorgeous. U will love her blog coz its look like a cookbook..but it takes a lot of steps...i don't think i can wait that long (if u read her blog u will understand what i mean)..& even my kids can't wait that long too hahah. So i search again until i found this recipe from Kak Wan & its much more easier. She used ganache instead of buttercream...& for me preparing ganache is much more easier. I cut her recipe into half coz i only have one 10" x 10" sheet pan (she used 2 sheet pan). If u want the original recipe u can click here. Here is my version :)...


Opera Cake

Almond Sponge Cake
  • 4 egg yolks
  • 50ml corn oil
  • 50ml fresh milk
  • 50gm superfine flour
  • 100gm almond meal
  • 4 egg whites
  • 85gm caster sugar
  • 1/4 tsp cream of tartar
Grease 10" x 10" sheet pan with butter & line with parchment paper.
Mix egg yolks, corn oil & fresh milk until well blended.
Add flour & almond meal & mix until well blended, set aside.
In separate bowl, whisk egg whites & cream of tartar until soft peak, add sugar & whisk until stiff peak.
Fold the egg white mixture into flour mixture until fully combine.
Pour the mixture into prepared baking pan & bake for 10 minutes, 200C.
When cool, cut into 4 pcs, 5" x 5" each.

Chocolate Ganache
  • 250gm cooking chocolate
  • 200ml whipping cream  
Put the whipping cream into the pan & boil over low heat.
Pour the hot cream over the chopped chocolate & stir until the chocolate melt.
Put in the fridge for 2 hours or until thicken.

Coffee Ganache
  • 200gm white cooking chocolate
  • 150ml whipping cream
  • 1 tsp coffee emulco
Put the whipping cream into the pan & boil over low heat.
Pour the hot cream over the chopped white chocolate & stir until the chocolate melt.
Stir in coffee emulco until well blended.
Put in the fridge for 2 hours or until thicken.
Take out from fridge, whisk the mixture until stiff peak & fluffy.

Coffee Syrup
  • 1 tsp instant coffee mix
  • 3 tbsp hot water
  • 1 tbsp caster sugar
Mix all ingredient until the sugar dissolve.

To Assemble

Place 1st layer of almond sponge (upside down), sprinkle with the coffee syrup & spread coffee ganache.
Put the 2nd layer of alond sponge on top, sprinkle with coffee syrup & spread chocolate ganache.
Repeat until 4th layer & spread on top of the cake with chocolate ganache & put it in the fridge until the ganache thicken.
Take out from the fridge, trim the side of the cake & done :).



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