French Opera Cake !

French Opera Cake

The French cake has all of the delicious elements of a traditional Opera.Layers of light almond sponge cake soaked in coffee ,with a heavenly coffee flavoured French buttercream ,a deep dark chocolate ganache and a Chocolate croustillant filled with a french snack paillette feuilletine.

RECEIPE

INGREDIENTS:

Coffee almond sponge cake:

▪︎2/3 powdered sugar sifted

▪︎4 large eggs room temperature

▪︎1tsp vanilla

▪︎1 cup almond flour

▪︎1/2 cup all purpose flour

▪︎2Tbsp instant espresso powder

▪︎1 tsp baking powder

▪︎pinch salt

▪︎2 Tbsp unsalted butter melted

▪︎4 large egg white

▪︎1 tsp cream of tartar

Paillette feuilletine:

▪︎1 egg white

▪︎2Tbsp sugar powder

▪︎3Tbsp all purpose flour

▪︎butter

Chocolate croustillant:

▪︎80gm dark Chocolate

▪︎1 tsp butter

▪︎3Tbsp milk

▪︎paillette feuilletine

Coffee syrup:

▪︎1/2cup sugar

▪︎3/4cup water

▪︎3tsp coffee powder

French buttercream:

▪︎1/2cup sugar

▪︎3Tbsp water

▪︎3tsp coffee powder mix

▪︎3 egg yolk

▪︎100gm butter

Chocolate ganache:

▪︎1cup fresh cream

▪︎2cup dark/milk compound

Chocolate glaze:

▪80gm milk/dark compound

▪︎2Tbsp oil ( canola/sunflower)

Coffee almond sponge cake

▪︎Preheat oven to 375F. Grease a 10x15" pan and line with parchment. Allow parchment to overhang the edges by a couple inches.

▪︎In a medium bowl, whisk flour, espresso powder, baking powder, and salt. Set aside.

▪︎In the bowl of a stand mixer, combine powdered sugar, 4 eggs, and vanilla. Whip until thick and pale. The whisk will leave tracks and ribbons will form if you drizzle the mixture onto itself. Mix in flour mixture and then the melted butter.

▪︎In a clean bowl of a stand mixer, begin to whip the egg whites on medium. When they start to foam, add the cream of tartar. Continue whipping while slowly adding the granulated sugar. Turn mixer to high and whisk until stiff peaks form.Gently fold egg whites into the cake mixture. ▪︎Pour into prepared pan and spread evenly. Bake for 5-10mins or until the cake springs back when pressed.

▪︎Cool for 10mins before removing from pan.

Paillette feuilletine

▪︎Take a bowl mix all the ingredients together and make a thick batter.

▪︎Grease a pan with butter and pour the batter into the pan.Heat in high flame for 1 min when the batter turns brown, lower the flame and flip it. Repeat the flipping until it become crispy.

Chocolate croustillant

▪Take a bowl add dark chocolate, butter and milk. Melt them by double boiling .

▪︎Break the paillette feuilletine and add them into the melted mixture.

French buttercream

▪︎Take a bowl add sugar,water and instant coffee powder and boil them.Boil the mixture when the mixture forms one string while touching with hand.

▪︎Take a clean bowl add egg yolk ,pour the above mixture before cooling down.Beat the egg mixture till it form foam (about4-5min).

▪︎After cooling this add butter and beat on till it become stiff.

Chocolate ganache

▪︎ Add the fresh cream into bowl and heat it at low flame.Take out from flame before it start boiling.

▪︎chop the dark compound in a bowl and add hot fresh cream into it. Wait for 1 min and mix it.

Coffee syrup

▪︎Boil the sugar,water and coffee in abowl till the sugar melt.

Chocolate glaze

▪︎Melt the compound and oil by double boiling.

Assembly

▪︎Using cake cutter, cut the cake into three layers.Brush the layer with coffee sugar syrup.

▪︎In the first layer spread chocolate croustillant and refrigerate. After it become set ,take out from refrigerator and flip it. Now chocolate croustillant will be in the bottom .Brush the cake with coffee syrup and spread french buttercream.

▪︎Repeat the brushing with next layer and add chocolate ganache.

▪︎Add next layer with butter cream and finally spread chocolate glaze over the top of the cake .