Name: Opera Cake
Prep time: 60 min
Yield: 6
Ingredients: 300 grams egg white; 250 grams sugar; 200 grams egg yolk; 300 grams wheat flour; 30 milliliters vanilla essence; 15 grams instant coffee; 50 grams bittersweet chocolate; 150 grams almonds, powder; 500 grams butter; 150 milliliters evaporated milk; 150 grams sugar; 100 grams egg yolk; 1 vanilla bean; 400 milliliters water; 270 grams sugar; 80 milliliters rum; 250 milliliters cow's milk; 500 grams bittersweet chocolate; 30 milliliters rum; 50 grams white chocolate; 100 grams butter; 100 milliliters whipping cream

Preparation

Medium

We divide the sponge mixture into 3 equal parts. In one, we will gently fold in the coffee, in another, the 50g of melted dark chocolate, and in the last, the almond powder. We grease and flour 3 molds and pour the different mixtures into each, baking at degrees. Now we will make the filling cream: In a mixer, we put 500g of butter to cream, then add the condensed milk without turning off the mixer; once both are integrated, we turn off the mixer and set aside. In a saucepan, we will make pastry cream: first, we will bring 250ml of whole milk to a boil with the vanilla pod, then in a bowl, we mix 100g of egg yolks with 150g of sugar until the mixture looks somewhat creamy; at that moment, we add a little of the boiling milk and stir (this is to prevent the yolks from cooking when added to the milk). We then add all the yolks to the milk and stir constantly with a wooden spatula until the cream pulls away from the saucepan. Once the pastry cream has cooled slightly, we will combine it with the butter we had already creamed, and when everything is well mixed, we will refrigerate it. Each sponge must be "soaked," for which we need a syrup, made as follows: In a pot, combine 400ml of water, 270g of sugar, and 80ml of rum, stir everything, and let it reduce a bit; in the end, we should have a light syrup. We will use the ganache to coat the cake: Place the chocolate in a double boiler until completely melted, then add 100g of butter and 100ml of whole milk or heavy cream, stir everything well and set aside. The heavy cream will add more creaminess and consistency than whole milk. Now that we have all our elements ready, let's assemble the cake: first, we must dip each sponge in the rum syrup a bit, place the chocolate sponge at the base, add a layer of cream, then the almond sponge, another layer of cream, and finally the coffee sponge; now we coat with the ganache and place it in the refrigerator to let the ganache solidify. We melt the white chocolate in a double boiler and use acetate to make shapes or musical notes, then place it in the refrigerator to harden so we can place it on the cake when serving.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

367.7

kcal

18.38%

Carbohydrate, by difference

10.67%

Protein

5.5

11%

Total lipid (fat)

23.9

36.77%

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100

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Opera Cake

Ingredients

Preparation

Nutritional information

Presentation

Tips

Opera Cake

Ingredients

Preparation

Nutritional information

Presentation

Tips

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