opera birthday cake with caramel chocolate and coconut flow

opera birthday cake with caramel chocolate and coconut flow

opera birthday cake with caramel chocolate and coconut flow

Ingredients:

  • For Bavarian cream:
  • 2 yolks
  • 60 g sugar
  • 160 ml of milk
  • 5 g gelatin
  • 100 g dark chocolate
  • 240 ml liquid cream
  • For coffee cream:
  • 20 ml water
  • 2 teaspoons (filled with the tip) ness
  • 90 g of sugar
  • 2 yolks
  • 150 g butter
  • For ganache cream:
  • 100 g dark chocolate
  • 120 ml liquid cream
  • For the glaze:
  • 100 g milk chocolate
  • 50 ml liquid cream
  • 50 g butter
  • For the countertop:
  • 4 egg whites
  • 3 eggs
  • 150 g sugar
  • 50 g ground walnuts
  • 100 g flour
  • 1 teaspoon baking powder
  • esenta de rom

How to prepare Cake Opera:

Bavarian cream:

Soak the gelatin in a few tablespoons of cold water.

Mix the yolks in a bowl with the sugar until they become like a cream. Add the milk a little and mix well. Put the bowl on the bain-marie and simmer until it starts to thicken. Add the broken chocolate pieces and mix until completely melted. Set aside and let cool. When it has reached a bearable temperature on the finger, add the gelatin and finally the whipped cream, stirring gently. Let it cool.

Coffee cream:

Melt the butter (but not completely, to leave unmelted pieces), then mix it until it reaches a fluffy cream.

Dissolve the ness in hot water.

Mix the yolks with sugar until they turn white, add the hot ness, mixing vigorously until cool. Add the cream butter and mix well. Leave at room temperature. If we put it in the fridge, it hardens too much.

Chocolate ganache cream:

Melt the chocolate with the whipped cream until it boils. Homogenize and let cool.

Glaze:

Melt the chocolate together with the whipped cream and butter. Homogenize and leave to cool.

Wheat:

Mix the flour with the baking powder and ground walnuts.

Beat the 3 eggs well, with half the amount of sugar, until they double in volume. Add the flour mixture and mix.

Beat the egg whites hard as for meringue, with a pinch of salt and the other half of the amount of sugar. We add them in the above composition, stirring lightly.

Divide the resulting composition into 4 and bake 4 thin sheets, in a tray (24 cm in diameter) lined with baking paper, over medium to high heat, for 7-8 minutes.

The countertops are removed from the paper and do not stack on top of each other because they stick.

  • For the syrup I used a few tablespoons of chocolate liqueur, but you can also use a simple sugar syrup. Depending on preference.

Assembly:

1. counter top sprinkled with liqueur covered with coffee cream
2. counter sprinkled with liqueur covered with Bavarian cream
3. counter sprinkled with liqueur covered with ganache cream
4. cover everything with the 4th countertop and cover with chocolate icing

Let it cool for a few hours. Ideally, leave it overnight.

opera birthday cake with caramel chocolate and coconut flow

The decoration will be according to preference and inspiration. I didn't. :))))

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