/ / Recipe Cake "Opera"

Recipe Cake "Opera"

French walnut-coffee cake Cake «Opera» -French flat cake, consisting of layers of nut biscuit (in French - Gioconda), which are impregnated with coffee syrup, coffee-oil cream and ganash. In conclusion, it is glazed with chocolate. The French confectionery Dalloyau made the cake famous. About the creation of this cake there are 2 versions: confectioner Siriak Gavillon, who works in the house of Dalloyau, invented the cake in 1955, the second says that Louise Clichy presented the same cake at the exhibition of cooking in Paris back in 1903. If you visit Paris, then in every restaurant you can try this tasty coffee cake. But it is not necessary to go on a trip to France, you can perfectly prepare such a hard, yet affordable cake. The main thing is to have a proven and original recipe. I represent to your consideration in my performance the cake "Opera", an adapted recipes from Alexander Seleznev. All culinary inspiration and waiting for your feedback!

  • Eggs of chicken 6 pcs.
  • Butter 15 g
  • Sugar 100 g
  • Hazelnut 65 g
  • Flour, wheat 40 g
  • Salt 1 pinch
  • Chocolate black 160 g
  • Butter 15 g
  • Eggs chicken 1 pc.
  • Cream of 160 ml
  • Sugar 100 g
  • Instant coffee 2 tsp.
  • Water 100 ml
  • Butter 200 g
  • Eggs chicken 2 pcs.
  • Instant coffee 2 tsp.
  • Brown sugar 55 g
  • Milk 60 ml
  • Chocolate black 75 g
  • Sunflower refined sunflower oil 10 ml
  • Step 1 Prepare the ingredients: Sugar, brown sugar, instant coffee, eggs (biscuit - 2 eggs + 4 yolks, ganache - 1 yolk, cream - 2 yolks), flour, hazelnuts (hazelnuts), butter, cream, milk, vegetable oil, chocolate.
  • Step 2 2 beat the eggs with 60 g of sugar until lightening the mass.
  • Step 3 Add the crumb of the nut. We mix it.
  • Step 4 Whisk 4 proteins with a pinch of salt in a firm foam and add 40 grams of sugar in portions, then whisk until the foam becomes glossy.
  • Step 5 Add the persistent foam in the yolks and sift the flour from above. We interfere with a whisk in one direction by movements from below-upwards.
  • Step 6 Add the melted butter, gently mix it. Cover the baking sheet with baking paper (make the size of the cake in the form in which the cake will stand in the refrigerator).
  • Step 7 Lay out 1/3 of the dough, level. Bake in preheated oven at 210 ° C for about 6 minutes. Immediately release the paper and cool it on the grate. So we bake 3 cakes (depending on your oven, it can be done simultaneously or in turn).
  • Step 8 Boil the water with sugar, add and stir well the instant coffee. This is the syrup for impregnation.
  • Step 9 Ganache: heat the cream over medium heat and dissolve pieces of chocolate in them.
  • Step 10 Remove to the side and, actively interfering with the whisk, add 1 yolk and 15 g of oil. All well mixed.
  • Step 11 Cream: boil the milk with brown sugar and coffee.
  • Step 12 Organize the water bath. We beat the yolks and pour into the milk with coffee. Brew until thickened masses.
  • Step 13 Now we change the bath from hot to ice. Whisk the mass until completely cooled.
  • Step 14 Whirl the room temperature oil to a splendor.
  • Step 15 Gradually pour the coffee cream into the butter, constantly whipping.
  • Step 16 Now everything is ready to assemble the cake: the cakes are cooled, the coffee oil, ganache and impregnation.
  • Step 17 In any box that can be closed, we put 1 cake with the underside upward and abundantly impregnate it with 1/3 of the syrup.
  • Step 18 As the syrup is impregnated, apply evenly the cream, level.
  • Step 19 Top with 2 cakes, again bottom side up and soaked in syrup.
  • Step 20 On top, lay out half of the ganache and level.
  • Step 21 Then the oil cream. Cautiously and slowly we work, so as not to mix the layers.
  • Step 22 Again, very gently apply the ganache. I spread the shovel all over the top like an islet, and then absolutely without pressing flattened.
  • Step 23 On top put 3 cakes and again soak the syrup. Distribute the remaining cream.
  • Step 24 Smooth the cream very evenly. We close the box and put it in the refrigerator for 2 hours.
  • Step 25 In a water bath we will melt the chocolate with vegetable oil. A little cool.
  • Step 26 Turn the cake on the dish and release it from the box.
  • Step 27 So we got a cake withcake upstairs. Pour into the center of the glaze and swaying the cake in different directions let loose freely. If necessary, then level the surface with a spatula. The cake is again in the refrigerator, so that the glaze is completely frozen.
  • Step 28 Now, in a water bath, we will melt the chocolate without additives and put it into the syringe. Draw on the paper various figures. We'll put it in the refrigerator until it is completely solidified.
  • Step 29 When the glaze becomes almost rigid, cut the cake very smoothly from all sides. Just cut the cake into the same parts. The knife after each cutting I washed under hot water and wiped dry.
  • Step 30 With figurines decorate the cake and write the characteristic inscription "Opera". Bon Appetit!
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