Making Opera Cake
made of coffee and chocolate Kato Opera Cake bake a sponge cake Soak it in coffee syrup With ginache and coffee butter cream layer by layer Cover with chocolate glaze It neutralizes the sweetness It goes well with coffee It's so good The deep taste of coffee It's a bitter combination The charming opera cake is It's a traditional French cake We make special days
5 serving
Within 90 minutes
빈티지홀릭
Ingredients
  • Espresso
    130g
  • Sugar
    30g
  • rum
    10g
  • Espresso
    35g
  • Sugar
    100g
  • an egg yolk
    2ea
  • Butter
    180g
  • Chocolate
    130g
  • gelatin
    1piece
  • whipped cream
    130g
  • Eggs
    3ea
  • Sugar powder
    80g
  • almond powder
    100g
  • Soft flour
    30g
  • egg
    100g
  • Sugar
    40g
  • Butter
    20g
Cooking Steps
STEP 1/28
< Coffee syrup>
130g of espresso
30g of sugar
10g of rum
STEP 2/28
I'm going to extract espresso
Add sugar and rum
Boil it a little and boil it down
STEP 3/28
Coffee syrup is done
STEP 4/28
Add espresso and sugar and boil
I'll put in the egg yolk
Add number one and make sure the eggs don't cook
Whipping fast
STEP 5/28
When it turns into cream
Cream with butter
STEP 6/28
Coffee butter cream is done
STEP 7/28
<Chocolate ganache>
130g of chocolate
1 sheet of pangelatin (2g)
130g of whipped cream
STEP 8/28
Chocolate and whipped cream
After melting it in a double boiler
Add the soaked pangelatin and mix
STEP 9/28
<Making Almond Bisqui Jo-Condes> 3 eggs Sugar Powder 80g Almond Powder 100g Soft flour 30g Egg White 100g Sugar 40g Melt Butter 20g
Whip an egg right at high speed
STEP 10/28
Add sifted almond powder and soft flour
STEP 11/28
With high-speed whipping (about 6 minutes)
The powder is heavy
I don't care if the dough shrinks
I'm whipping
STEP 12/28
The dough is done
STEP 13/28
Whipping meringue
STEP 14/28
Mix the meringue into the batter
STEP 15/28
So that the meringue doesn't die in the batter
Mix it carefully. With melted butter
Three drops of vanilla extract
Mix in the dough
STEP 16/28
Put the dough in a square frame
In an oven preheated to 180
Bake for 10 minutes
STEP 17/28
Biscuit Joconde
STEP 18/28
cooling down
STEP 19/28
As if you've soaked enough coffee syrup
apply with a brush
STEP 20/28
Apply coffee syrup all over
STEP 21/28
Spread chocolate ganache
STEP 22/28
Half of it goes up
STEP 23/28
Add coffee cream and stack it
STEP 24/28
Bread, chocolate, bread, coffee cream
Cut it in layers like this way
STEP 25/28
Espresso boiled in rum
It has a strong coffee scent
a combination of dark chocolate
STEP 26/28
in a double bath of chocolate
He's tamping
STEP 27/28
Rose-patterned Choco Tamping
STEP 28/28
decorating an opera cake
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