Cake "Opera"

The "Opera" cake is one of the most famous cakes of French confectioners, known for over 100 years. Cake "Opera" is the most delicate gourmet dessert.

Ingredients

• For the biscuit:
• Flour - 40 g
• Almond flour - 140 g
• Powdered sugar or granulated sugar - 150 g
• Sugar - 15 g
• Eggs - 3 pcs.
• Egg whites - 3 pcs.
• Butter - 30 g + for lubrication
• For ganache:
• Cream - 150 ml
• Chocolate bitter - 150 g
• For coffee syrup:
• Sugar - 100 g
• Water - 50 ml
• Black coffee (very strong) - 50 ml
• For Protein Custard Coffee Buttercream:
• Sugar - 150 g
• Egg white - 2 pcs.
• Water - 40 ml
• Butter - 200 g
• Black coffee (very strong) - 30 ml
• For chocolate glaze No. 1:
• Chocolate bitter - 150 g
• Vegetable oil - 20 ml
• For chocolate glaze No. 2:
• Chocolate bitter - 150 g
• Cream - 75 ml
• Butter - 20 g

Directions

1. Prepare almond biscuit cake. Break 3 eggs into a mixer bowl, add 150 grams of powdered sugar or sugar, beat at high speed until a fluffy white foam is obtained. Separate 3 proteins into a separate bowl, add 15 grams of sugar and beat until a fluffy foam is obtained.
2. While the whites are whipping, mix 140 grams of almond flour and 40 grams of flour. Stir vigorously with a whisk to saturate the flour with air.
3. In beaten eggs, in two steps, gently mixing in one direction, add beaten egg whites.
4. In the resulting mixture, stirring in one direction, add flour, add 30 grams of soft butter and mix.
5. We spread the resulting dough on a baking sheet measuring 40x60 centimeters, lined with baking paper, greased with butter. Bake the almond biscuit cake in a preheated oven at 200 degrees Celsius for approximately 7 minutes. Take the finished cake out of the oven and let it cool down a bit.
6. Let's prepare the ganache for the creamy chocolate cream. In a saucepan, bring to a boil 150 milliliters of cream, with a fat content of at least 30%. Pour hot cream over 150 grams of dark chocolate, broken into small pieces. Stir until smooth and refrigerate for several hours.
7. Let's prepare coffee syrup for soaking biscuit. To do this, pour 100 grams of sugar into a saucepan, add 50 milliliters of water, bring to a boil, turn off and add 50 milliliters of very strong black coffee, set aside
8. We turn the cooled biscuit over, easily remove the paper and divide into 3 equal parts.
9. Prepare a protein custard butter coffee cream. Pour 150 grams of sugar into a saucepan, pour 40 milliliters of water, bring to a boil and boil to a temperature of 116 degrees Celsius.
10. Beat 2 squirrels at high speed with a mixer in a large foam. Without stopping beating, gradually pour in the prepared hot syrup, continue beating until the meringue has cooled completely. This method of making meringue is called Italian.
11. Stirring at medium speed, gradually add 200 grams of soft butter to the meringue. Then add 30 milliliters of very strong black coffee, put in the refrigerator.
12. Remove the ganache from the refrigerator and beat with a mixer at high speed until a fluffy soft creamy chocolate cream is obtained. Be careful - this is a very fast process, do not beat the cream, you may get chocolate butter.
13. We heat 150 grams of dark chocolate in a microwave oven or in a water bath, add 20 grams of vegetable oil, mix and proceed to assemble the cake.
14. Lubricate the cake with prepared melted chocolate, cover with baking paper, turn over on a board.
15. We impregnate the cake with the third part of the prepared coffee syrup, cover with the prepared creamy chocolate cream (ganache).
16. We put the second cake on top, soak with the third part of the syrup, grease with three-quarters of the protein custard butter coffee cream, leave the fourth part of the cream.
17. We put the third cake, soak it with the remaining syrup and grease it with the remaining cream.
18. Let's prepare the chocolate frosting. Pour 75 milliliters of cream into a saucepan and bring to a boil. Pour 150 grams of bitter chocolate broken into small pieces with hot cream, add 20 grams of soft butter and mix until a smooth, shiny glaze is obtained.
19. We cover the cake with a board and turn it over, remove the paper and apply an even layer of chocolate icing.
20. We put a little chocolate icing in the cornet and with the help of the cornet we write the name of the cake - "Opera". We serve this elegant and very tasty cake to the sweet table with tea or coffee. Enjoy your meal!