Varied recipes

opera cake

INGREDIENTS

  • Makes 1 pie measuring 20×30 cm.
  • BUTTER CREAM:
  • – Milk 50 cc.
  • – Sugar 55 gr. – Yolks 2 models.
  • – Butter 160gr.
  • – On the spot espresso 20gr. .
  • JOCONDE COOKIE:
  • – Almond Powder 190 gr.
  • – Impalpable sugar 190 gr.
  • – Harina 0000 25 gr.
  • – Eggs 250 gr (5 models).
  • – Egg white 175 gr (6 models).
  • – Sugar 25 gr.
  • – Butter 40 gr.
  • .
  • DARK CHOCOLATE GANACHE:
  • – Semi Chocolate 150 gr. – Milk cream 150 gr.
  • .
  • COCOA GLAZE:
  • – Cream 80gr. – Water 100 cc. – Sugar 65gr. – Glucose 55gr. – Bitter cocoa powder 40gr. – Unflavored gelatin 10gr. – Water to hydrate 50 cc.

BUTTER CREAM:
1.Make an English cream at 85° C with the milk, sugar and yolks. Place in a mixer and beat till chilly. Add the pomade butter.
2.Taste with espresso paste. Reserve at room temperature.

JOCONDE BISCUIT:
1.Combine the almond powder with the powdered sugar and the eggs, beat till blended.
2.Make a French meringue with the egg whites and sugar.
3.Unite the 2 preparations and incorporate the beforehand sifted flour.
4.Add the beforehand melted butter, equalizing densities.
5.Prepare on 3 40 x 30 cm plates with silpat paper and bake at 190º c till golden brown.

DARK CHOCOLATE GANACHE:
1.Finely chop the chocolate.
2.Convey the milk cream to a boil.
3.Pour over the chocolate. Combine effectively.
.
SYRUP:
1.Convey the sugar and water to the warmth till it involves a boil. Taste with espresso.
.
ASSEMBLY:
1.Place a biscuit sheet on the plate, beforehand lined, on the decrease aspect, with a skinny layer of chocolate. Drizzle with syrup. Cowl with a skinny layer of buttercream.
2.Overlay one other biscuit and soak once more. Cowl with 300 gr. of ganache.
3.Repeat the sequence and end with a skinny layer of butter cream to waterproof the biscuit.
4.Put within the freezer for 3 hours.
5.Cowl with cocoa glaze and let it gel.
6.Portion into 11 x 3 cm ingots. end with one pistachio every ingot.
Enhance with chocolate slabs or curlers.
.
COCOA GLAZE:
1.Convey the heavy cream, water, glucose and sugar to a boil.
2.Incorporate the sifted cocoa within the type of rain.
3.Combine for 2 minutes and let it cool.
4.When the glaze is at 60ª, add the beforehand hydrated gelatin in 5 elements of water. And luxuriate in!.

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