OPERA CAKE with 13 Layers

Описание: The OPERA CAKE is originally a French classic with the combination of six layers such as a rotation of ganache, coffee buttercream and almond sponge cake soaked in coffee syrup with chocolate glaze toppings.

This recipe I prepared is not the classic OPERA CAKE. I made a combination of 13 layers such as: Praline Feuilletine, Chocolate Ganache, Chocolate Jaconde Sponge soaked with Coffee Syrup, Coffee Buttercream, Hazelnut Dacquoise, Salted Caramel, Passion Fruit Cremeaux and covered with Chocolate Mirror Glaze.

This recipe is definitely a festive and grand 10 square inch Opera Cake. You may omit the complete layer if some of the ingredients are not available in your area. If you plan to reduce the number of layers, I highly recommend to keep the Passion Fruit Cremeaux, Pralines Feuilletine, Hazelnut Dacquoise.

To streamline the baking process you may prepare some of the elements ahead of time.
Bake the dacquoise & jaconde, wrap in cling film & refrigerate. Cut it on the day you assemble the cake.
Refrigerate the buttercream & bring to room temperature before using. You may beat again to restore texture.
Chill the chocolate ganache and before using, microwave just until it's softened up again
Assemble the Praline feuilletines onto the frame & keep chilled until needed.

You can make the rest of the component on the day you plan to assemble the cake. Right before assembly, divide the buttercream equally into three parts & the chocolate ganache into two parts in order to have an equal amount of layer distribution. To smooth out easily some of the layers, try heating the spatula with a torch.

The preparation of this recipe is no doubt very time consuming but the final result is definitely very rewarding and you will be so satisfied with the achievement. Follow each step I presented in the video with ease, don’t cram up to finish in a day, enjoy the process and once completed you will surely be rewarded with so much pleasure that you have accomplished something this seemingly difficult task. Whoever you will share this Opera Cake, they would definitely appreciate how great the taste is. Let me know if you’ve done this and share me some comments below. Enjoy!!!

00:00 Intro
00:40 Pralines Feuilletines
01:38 Chocolate Ganache
02:22 Chocolate Jaconde Sponge
05:09 Coffee Syrup
05:42 Coffee Buttercream
07:15 Salted Caramel
09:19 Hazelnut Dacquoise
13:36 Passion Fruit Cremeaux
15:40 Chocolate Mirror Glaze
17:10 Assembly


INGREDIENTS:

➡️Pralines Feuilletines
250g hazelnut praline paste
50g unsalted butter
80g milk chocolate
130g feuilletine flakes

➡️Chocolate Ganache
300g heavy cream
255g dark chocolate (50-65%)
40g unsalted butter

➡️Chocolate Jaconde Sponge
190g almond flour
190g icing sugar
40g all purpose flour
15g cocoa powder
6 large eggs
35g melted butter
6 large egg whites
30g granulated sugar
2g salt

➡️Coffee Syrup
150ml water
15g granulated sugar
7g instant espresso coffee

➡️Coffee Buttercream
200g granulated sugar
200ml water
10pcs egg yolks
600g unsalted butter
12g instant espresso coffee

➡️Hazelnut Dacquoise
To remove the skin
4 cups water
45g baking soda
-
250g hazelnuts
300g caster or superfine sugar - divided
50g cornstarch
6 large egg whites
2g of salt

➡️Salted Dry Caramel
240g granulated sugar
240g heavy cream
180g unsalted butter
1 tsp sea salt
1 tsp vanilla

➡️Passion Fruit Cremeaux
70g passion fruit syrup or puree
150g heavy cream
10g sugar
4pcs egg yolks
70g white chocolate
4g gelatine powder
3tbsp hot water

➡️Chocolate Mirror Glaze
30g dark chocolate - 55%
60g whip/heavy cream
9g gelatine powder
4tbsp hot water
210g caster or superfine sugar
105g water
60g cocoa powder


#operacake #frenchcake #13layer


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