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 :).