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.