OPERA CAKE

Opera Cake is one of most Popular Cakes of all time, this Coffee flavored Cake is very Popular especially for Coffee Lover. Every Layer of this Cake have a delicious taste, like every scene of Opera mealted your heart. Process of making this Cake is complicated with a little bit drama ,be patient is the key, I know you can do it. But it's worth it.....Worth it to the pleasure in every single bites you got. The first layer is very Shimmering like Magnificent Opera Stage,another layer is Jaconde with Coffee Syrup covering with Butter and Chocolate Ganache , like symphony they completed the whole show with different taste.....Stop talking....Come on  let's try this recipe......

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Ingredients

Jaconde /Almond Sponge Cake :

• 225 gr Almond Powder
• 200 gr Castor Sugar
• 70 gr Flour medium protein
• 6 whole Eegs
• 1/2 tsp Vanilla
• 50 gr Unsalted Butter (melted)
• 6 Eegs  White
• 1/4 tsp Salt
• 50 gr Icing Sugar

Coffee Syrup :

• 100 ml Water.
• 2 sp Sugar
• 1 sp Instan Coffee

Chocolate Ganache :

• 250 gr Dairy Whip Cream/Fresh Cream
• 250 gr Dark Cooking Chocolate (chop it)

Coffee Butter Cream :

• 10 gr instant coffee
• 15 gr Hot Water
• 1 whole Egg
• 1 Egg Yolk
• 100 gr Sugar
• 60 gr Water
• 1 tsp Vanilla
• 200 gr frosted Unsalt Butter,leave it till normal temperature

Chocolate Glaze :

• 80 gr Dairy Whip Cream
• 120 gr Dark Cooking Chocolate (chop it )
• 3 sp Honey
• 1 sp Unsalted Butter

Making Steps:

1. Now we made Jaconde First : Preheat the oven to 200'c. Prepare 4 pieces of 22 x 22 cm high 3 cm, put on the bread paper, smear with butter, set a side. Mix Almond Powder, Castor Sugar and Flour into a mixing bowl. stir well, set a side. Beat the eggs with maximum speed until thick, pour into a mixture of almond and flour while stirring slowly. Put in Vanilla ekstract and melting butter. Stir well. Set a side. Beat Eggs White and add a bit salt untill foaming, Add sugar little by little while whisked until fluffy into soft peak form. Do not get too stiff ( Hard Peak) because it will make the cake become dry and hard to mix well with almond dough. Put in white eggs dough into Almond dough gradually while slowly fold untill mix well. Mix again but not too long. Pour it into 4 pans. Baked at 200 c degrees about 7 - 10 min till it done, then remove from oven. Cool it down.
2. Coffee Syrup : Boiling water and Sugar and add Instant Coffee.Let it's cooling down.
3. Chocolate Ganache : Chop the Chocolate, put into bowl, Boil the Cream and pour it over the Chocolate, Gently whisk the Cream and the Chocolate untill the Ganache formed. The Ganache must be liquid when assamble the Cake.
4. Coffee Butter Cream :Stir well Coffee and boiled Water, cool it and set aside , mix Egg and Egg Yolk till pale and soft peak, boiling Sugar and Water till it thickened,Gently pour the hot Sugar into Egg dough and slowly whisk it, untill it all done,Mix well with electric mixer on high speed, whip the dough untill it hard peak form and shiny,added vanilla.Mix untill room temperature. Add Unsalted Butter gently but still mix it in high speed till light and fluffy again and the last one add the coffee . Insert to refrigerator but cover it first with plastick wrap.
5. &Glaze : Heat the Dairy Cream added choped dark cooking chocolate,stir well with hand whisk till it shiny, add honey and Unsalted Butter.Stir well.
6. Assemble the Opera Cake :

• Prepare a row-shake pad without a base coated with plastic mica sides.or if you do not have, can directly arrange the cake and filling.
• Put a piece of cake, Wet with Coffee syrup flatly. Spread half of Buttercream coffee.
• Pile up again with a piece of Cake, moisten it with Coffee syrup and a half rub of Chocolate ganache.
• Pile it again with a piece of Cake. And do it until finished (4 layers of Jaconde cake, 2 layers of Coffee Butter Cream, 2 layers of Chocolate Ganache). Cool in the refrigerator to make the cake and filling set and sturdy.
• Remove the cake from the refrigerator, remove it from the ring and mika.Smeared Coklat Glaze on top of it evenly.Enter again into the fridge for Glaze rather set.Neat cake edges with serrated long knife, dipped into hot water then wiped dry. Do the same thing in the 3rd The other side, until the cake looks neat. Keep the cake in cold temperature until it is served.

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