Opera House Cake

Overview

This opera dish is the most complex pastry I have ever made and the most delicious pastry I have ever tasted. It is made by stacking layers of Jiugongdi cake slices, cream frosting, ganache, etc. It has a particularly rich taste. Although it is a little troublesome to make, the taste is definitely worth your efforts. The amount of this recipe can be used to make an opera house 8 cm wide, 25 cm long, 5 cm high.

Tags

• baking
• almond flour
• butter
• cake flour
• egg
• egg white
• egg yolk
• instant coffee
• milk chocolate
• sugar
• unsalted butter
• whipping cream
• dark chocolate
• fine sugar
• milk
• powdered sugar
• water

Ingredients

Steps

1. 1 First bake Jiugongdi cake slices: put 100 grams of almond flour, 100 grams of powdered sugar, and 30 grams of low flour into a bowl and mix evenly

   

2. 2 Add three beaten eggs and mix into a lump-free cake batter

   

3. 3 Melt 20 grams of butter in water and pour it into the cake batter in step 2, stir evenly

   

4. 4 Add 100 grams of egg whites to 20 grams of sugar and beat until stiff peaks

   

5. 5 Add the whipped egg whites to the cake batter in step 3, and mix evenly using the cutting and mixing method

   

6. 6 Pour the mixed cake batter into a 38*38 baking pan and spread it evenly with a spatula

   

7. 7 Preheat the oven to 180 degrees in advance, place the baking sheet on the middle shelf and bake for 15 minutes until the surface is golden

   

8. 8 When preheating the oven, put 40 grams of dark chocolate, 20 grams of whipping cream, and 10 grams of milk in a bowl. Place the bowl on the oven. When baking is complete, the chocolate has completely melted. (You can also melt the chocolate by heating it over water)

   

9. 9 Stir the melted chocolate and cream until evenly combined to make the ganache

   

10. 10 Take 100 grams of unsalted butter and soften it at room temperature until you can easily poke a hole

    

11. 11 Add 65 grams of granulated sugar and 20 grams of water and cook over low heat until 115 degrees

    

12. 12 Slowly pour into the beaten egg yolks, whisk quickly while pouring, until a fine egg yolk paste

    

13. 13 After the beaten egg yolks are cooled, add them to the butter and quickly beat into a fine paste

    

14. 14 After the instant coffee is melted with a small amount of water, gradually pour it into butter and quickly whip it into coffee cream

    

15. 15 Heat the milk chocolate over water and melt it into a liquid state.

    

16. 16 Cut the cooled cake into four pieces of the same size. I cut it with a mold

    

17. 17 Add sugar to coffee powder, melt it with hot water and add rum to make coffee liquor

    

18. 18 Brush each cake slice with enough coffee liquid

    

19. 19 Spread a layer of buttercream on the first piece of cake, roughly the same thickness as the cake piece

    

20. 20 Spread dry sour cream on the second cake slice

    

21. 21 Apply buttercream on the third piece

    

22. 22 Spread a slightly thinner buttercream on the fourth piece of cake, put it in the refrigerator until the buttercream is slightly hard, and then spread it with milk chocolate. Finally, put it in the refrigerator to chill overnight, unmold and cut into pieces for decoration