The Opera Cake

Description

How many have heard about this wonderful chocolate-coffee cake, but never tried. and then decided to fit in a culinary marathon, and here it is the first job: this is IT... this is a French dessert cake consisting of almond sponge cakes "Mona Lisa", syrup-soaked "Grand Marnier", or coffee, alternately with coffee and chocolate cream and chocolate icing on top... And You did? The taste - it is just a dream for chocoholics and coffee lovers.. for my older pryntsa certainly know now, that will give on February 23 and the day of Jam)))

Ingredients

Chicken egg

130 g
Yolk egg

50 g
Egg white

75 g
Flour almond

130 g
Powdered sugar

100 g
Sugar

60 g
Flour

60 g
Dark chocolate

100 g
Milk

70 g
Cream

25 g
Butter

10 g
Water

75 ml
Sugar

40 g
Instant coffee

1.5 tsp
Instant coffee

1 Tbsp
Water

35 ml
Chicken egg

25 g
Yolk egg

10 g
Sugar

60 g
Butter

115 g
Vanilla essence

0.25 tsp
Cream

70 g
Water

85 ml
Sugar

105 g
Cocoa powder

35 g
Gelatin

4 g

Cooking

Biscuit Mona Lisa ( it should be done in 1 day) If You don't have almond flour, no problem: take the same quantity (how many you need and flour) almonds, pour hot water, clean, dry, fry in a dry pan for a few minutes, stirring, and grinding. You can also do powdered sugar: If not, just turn the sugar using a grinder or bowls with knives of a blender into powder.

Eggs, egg yolks, almond powder and flour and mix on medium speed until light and mass. Protein vzbit with sugar until meringue. In the egg-nut mixture add 1/3 of the whipped protein, gently stir

Then ALL the flour at once and the remaining proteins and gently stir to avoid lumps.

Divide the dough into 3 parts ( not in any case is not necessary to bake one cake, and then divided into 3 layers, because each layer must have its top and bottom baked crust) and bake at 190C for about 15 minutes to Turn over on the parchment to cool Wrap each cake in the food chain. wrap and in the refrigerator for at least 2 hours, preferably overnight.

GANACHE: Milk and cream connect. heat (do NOT BOIL) and pour it over the chocolate. To wait a bit, stir with a whisk until smooth. Add to the oil. stir until smooth. Cover with wrap and place in refrigerator. Before assembling the cake, beat with a blender.

SYRUP: Water, sugar and coffee and bring to a boil. Off. If You are a coffee lover, then before assembling the cake, drain. COFFEE buttercream: Cast from syrup 30 ml, heat and add more coffee ( if you have natural, before adding in the cream, STRAIN) and Egg yolk and whisk. Simultaneously boil water and sugar, cook the syrup until 116С

The syrup gently along the wall to pour in the beaten eggs, continuing to whisk. Beat until cool to 35C. The speed decrease ( if you have planetary, to change the nozzle on the PADDLE) and add the butter in small pieces.

To the cream add the coffee mix and stir until smooth.

ASSEMBLY: If You have syrup natrualnym coffee, filter. Ganache beat with a blender. Take the first cake layer, soak with syrup

Spread 1/2 cream

Cover with second Korzh. Soak with syrup, spread the ganache.

To close the third layer. Soak with syrup and spread second half of cream. Put in the fridge for 1 hour. GLAZE: soak Gelatin in cold water 1:6 (24гр water means) the Water, cream and sugar, put on fire, bring to a boil. Add the cocoa and the gelatine, stir (do NOT BOIL). Cool to 30C to remove the Cake and cover with frosting. Put in refrigerator for 15-20 minutes.

Edge trim and can be served whole or cut in portions

Pleasant chocolate and coffee appetite

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