Opera House Cake

Overview

Le Cordon Bleu classic dessert. It looks very complicated, but it is actually the result of a combination of almond sponge cake base and four kinds of sandwich layers. The mold is just a baking pan for making cake rolls. Let’s clearly classify the ingredients before assembling them (the recipe comes from the classic Le Cordon Bleu dessert tutorial) Almond sponge cake: 100 grams of almond flour, 100 grams of powdered sugar, 30 grams of cake flour, 3 eggs, 100 grams of egg white, 20 grams of butter, and 20 grams of fine sugar. Ganache: 75g chocolate, 35ml milk, 35ml fresh cream. Cream filling: 3 egg yolks, 100 grams of fine sugar, 30 ml of water, 160 grams of butter, a little coffee powder. Syrup: 60 grams of fine sugar, 200 ml of water, 1 tablespoon of instant coffee. Mirror chocolate glaze: 200 grams of chocolate

Tags

• baking
• children
• afternoon tea
• almond flour
• butter
• cake flour
• coffee powder
• egg
• whipping cream
• dark chocolate
• fine sugar
• milk
• powdered sugar

Ingredients

Steps

1. 1 Preheat the oven to 200 degrees for 10 minutes and prepare other ingredients

   

2. 2 Make almond sponge cake: sift powdered sugar, almond flour, and cake flour

   

3. 3 Add half of the whole egg liquid and mix well, then add the remaining eggs and mix until the batter turns white

   

4. 4 Melt the butter in another pot over low heat, let it cool, then add a little bit of the batter from the previous step and mix well

   

5. 5 Add fine sugar to the egg whites in two or three batches and beat

   

6. 6 Beat until stiff peaks form

   

7. 7 Take a little beaten egg white and mix well with the batter in step 3, then add the remaining egg white and mix well

   

8. 8 Finally add the ingredients in step 4 and mix well to form a cake batter

   

9. 9 Line a baking sheet with parchment paper, pour the cake batter onto the baking sheet, and spread evenly with a spatula. It is best to have an L-shaped spatula for better uniformity

   

10. 10 Place in the middle rack of the preheated oven, heat up and down to about 190 degrees, and bake for about 10 minutes

    

11. 11 After baking, take it out and let it cool. Trim the sides of the cake, with the colored side facing down, and cut it into 4 equal parts

    

12. 12 Make coffee cream filling: add 100 grams of white sugar, 30 ml of water and boil to 118 degrees. If you don’t have a thermometer, just visually check it like I did, and the syrup will turn into a slightly yellowish state, or it can be rounded into a small ball with your fingertips and then flattened

    

13. 13 Slowly add the beaten egg yolk liquid, stir until it turns white and cool down

    

14. 14 Add the softened butter into the ingredients in the previous step in 2 batches, stir until smooth and without particles, add 1 teaspoon of coffee powder, mix well, and refrigerate for later use

    

15. 15 Make ganache: Melt 75 grams of chocolate over water, add 35 ml of warm milk and 35 ml of cream and mix well

    

16. 16 Make syrup: add water and instant coffee to fine sugar, boil and let cool. Brush all four cakes with syrup

    

17. 17 Spread the chilled cream filling on three of the slices, and spread ganache on one slice

    

18. 18 Stack the four pieces of cake in the order of cream filling cake layer, ganache cake layer, cream filling cake layer, and the last piece is also the cream filling cake layer

    

19. 19 Pour the mirrored chocolate glaze over the smoothed cream filling and spread it with a spatula two or three times

    

20. 20 Put the remaining mirrored chocolate into a piping bag, cut small openings, draw musical note patterns on the surface after solidification, and decorate with a little gold foil and edible gold powder