Opera cake
Opera cake
Ingredients
- 3/4 cup (180 ml) unbleached all-purpose flour
- 1/2 cup (125 ml) ground almonds
- 1/2 teaspoons (2.5 ml) baking powder
- A pinch of salt
- 3 egg whites, at room temperature
- A pinch of cream of tartar
- 3/4 cup (180 ml) sugar
- 2 eggs
- 1/2 teaspoon (2.5 ml) vanilla extract
- 1 tablespoon (15 ml) unsalted butter, melted and cooled
- 2 egg yolks
- 1/4 cup (60 ml) water
- 1/2 cup (125 ml) sugar
- 1 tablespoon (15 ml) corn syrup
- 1 cup (250 ml) unsalted butter, tempered for 20 minutes
- 1/2 teaspoon (2.5 ml) instant coffee
- 1 teaspoon (5 ml) hot water
- 1/2 oz (15 g) melted and tempered chocolate
- 1/2 teaspoon (2.5 ml) vanilla extract
- 1/2 cup (125 ml) espresso or strong coffee, hot
- 2 tablespoons (30 ml) sugar
- 2 oz (55 g) semisweet chocolate, chopped
- 2 tablespoons (30 ml) 35% cream, boiling
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- Line a 43 x 30-cm (17 X 12-inch) baking sheet with parchment paper, letting it hang over two sides. Butter and flour the baking sheet.
- In a bowl, combine the flour, ground almonds, baking powder, and salt. Set aside.
- In another bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add half the sugar and beat until stiff peaks form. Set aside.
- In another bowl, beat the whole eggs, remaining sugar, and vanilla with an electric mixer until light and fluffy, triples in volume, and forms a ribbon falling off the beaters, about 10 minutes. With a spatula or a whisk, gently fold in the dry ingredients and melted butter. Fold in the meringue. Spread the batter on the baking sheet. Bake for about 12 minutes or until the cake is lightly golden brown. Cool completely.
Opera cake