Opera cake recipe│Brechel

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🎹 Opera cake (13x3.5cm 8 cake)
Ingredient
▪Biscuit Joconde
150g Egg
105g Almond powder
105g Powdered sugar
28g Cake flour
95g Egg white
20g Sugar
25g Unsalted butter
▪Coffee butter cream
105g Sugar
40g Water
3 (55-57g) Egg yolk
150g Unsalted butter
20g Coffee extract or
- 4g Instant coffee
10g Hot water
▪Coffee syrup
60g Sugar
4g Instant coffee
1Tbsp (14g) Kahlúa (Can be skipped)
▪Chocolate ganache
95g Dark chocolate
27g Milk
40g Heavy cream
▪Chocolate glaze
200g Dark chocolate
25g Canola oil or grapeseed oil
Preparation
1. Place eggs, yolks and unsalted butter at room temperature until they are not cold.
2. Separate the egg whites from the yolk and put them in the refrigerator.
3. Measure almond powder, powdered sugar, and flour together.
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