Opera cake practice

Ingredients: almond powder 66g, sugar powder 66g, low-gluten flour 20g, 2 whole eggs, protein 66g, salt-free cream 13g, sugar 13g.

Mirror: Chocolate Ganesh

Chocolate Ganesh Material: 50g of chocolate, 24cc of milk and 24cc of whipped cream.

Coffee cream filling: 2 egg yolks, 66g sugar, 20cc water, salt-free cream 100g, and a little coffee.

Syrup material: sugar 60g, water 200cc, namely 1 spoon of instant coffee.

Preparatory work/about to start work

1, sugar powder, almond powder and low-gluten flour, mix and sieve, add half of eggs and mix, then add the remaining eggs in stages and stir until the batter turns white;

2. Dissolve the salt-free cream insulating water into liquid state, add a little 1 and stir evenly;

3. Add the protein into the sugar for three times, beat well, add 1 twice, stir, and finally pour 2 into the mixture;

4. Pour the batter into the baking tray and scrape it for about 200 degrees 10 minute;

Folding chocolate candy

1, the chocolate is melted in warm water, and milk and whipped cream are boiled. Slowly pour into the melted chocolate and stir until there are no particles, and then use it when it is cooled to a sticky feeling.

Folding coffee cream filling

1. Break the yolk. Boil with water and sugar to 1 18 degrees. Slowly pour into the egg yolk like a thread, beating while pouring until the batter turns white and cools (electric egg beater is recommended).

2. Add the softened cream into the egg yolk paste twice, stir until there are no particles, add the coffee essence (I added a little: dissolve the coffee and add water to make a thick coffee liquid), and stir well.

The practice of syrup

Boil water and sugar, add instant coffee, mix, sieve and cool.

Folding combination

1. Divide the cake into four pieces. Put the first baked noodle on oiled paper and brush it with a lot of syrup. Spread 1/3 coffee cream filling evenly on the cake;

2. Lay the second cake face down and brush it with a lot of syrup; Apply chocolate ganache and smooth it; Spread the third cake face down, brush a lot of syrup, and then spread 1/3 coffee cream filling evenly on the cake; The fourth cake is laid flat face down and brushed with a lot of syrup; Spread the remaining 1/3 coffee cream stuffing on the surface twice, smooth it, pour mirror chocolate on it, cut off the excess parts on four sides after refrigeration, and decorate it after cutting.