A French fantasy of sweet flavors combined with coffee

The famous opera cake was created around 1960, and was created by the famous French chef Lenotre.

It is served at opera houses, and at the New York Opera it is a well-known fact that you have to reserve tables in order to eat a piece of this phenomenal dessert before the event. We bring you a recipe on how to make it yourself, at home.

Ingredients:

For biscuit: (For 2 kore)

• 225 g of ground almonds
• 225 g of sugar
• 60 g of flour
• 2×4 egg yolks
• 50 g prince
• 2×4 egg whites
• 40 g of sugar

For coffee cream:

• 150 g of sugar
• 100 g of water
• 2 eggs
• 250 g prince
• 1 large spoon of nes or instant coffee

For the ganache:

• 200 g of chocolate
• 150 g of sweet cream
• 1 teaspoon of nes or instant coffee

For the glaze:

• 100 g of chocolate
• 100 g of sweet cream

For coffee syrup:

• 150 g of sugar
• 200 ml of water
• 1 full spoon of homemade or instant coffee

Preparation:

Preparation of biscuits

Line a tray with greaseproof paper and grease it. Do the same with the other tray. Then beat 4 egg whites and sugar, then beat 4 egg yolks separately and add 2 spoons of melted but not hot butter. Then mix almonds, sugar, flour. Then slowly add the egg yolks with butter to the egg whites, then add the almonds, sugar and flour. Spread the mixture evenly on the baking sheet. Bake for about 15 minutes at 180 degrees. Repeat the process with the second crust and cut both in half to get four crusts.

Preparation of butter and coffee cream

Make a syrup from 150 g of sugar and 100 ml of water, put it on the stove and cook for 7 minutes. You will get a thick syrup. Then immediately add that to the previously beaten one egg and one yolk, and beat until it turns white and becomes very thick. Add the butter in pieces and continue to beat, until the mass has doubled in size. Add one spoonful of instant coffee, which you previously dissolved with a little water, to that mixture.

Preparation of ganache

Bring the cream to a boil with one spoonful of instant coffee, then add 200 g of chopped chocolate. Then let it cool down. It is necessary that the syrup is not very thick, just enough to wet the skins. Spray the crusts with a lot of syrup, then spread a third of the buttercream on the crust, then add the second crust again soaked in coffee syrup, then add the ganache cream on that crust, then place the third crust, sprinkle syrup again and buttercream on it. At the end, spread the last crust with coffee syrup and cover the whole with the rest of the butter cream. After that, make the glaze by cooking 100 ml of sweet cream with 100 g of chocolate. When the glaze has cooled, spread it over the entire cake. (table)

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