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September 26, 2012 Opera Cakes Ingredients: Bottom of the cake: Cream: Eggs whites 80 grams Sugar 150

ams Sugar 150 grams Soft butter 300 grams Chocolate 100 grams Nescafe (instant coffee) 6 grams Eggs 4 Caster Sugar 150 grams Almond powder 150 grams Wheat flour 8% protein (normally AP flour) 35 grams Egg whites 100 grams Sugar 30 grams Melted butter 30 grams

Toppings: Chocolate 150 grams Whipping cream 70 grams Butter 20 grams

Utensils: ***NOTE: all utensils have to be clean and dry containers Round baking container with no bottom Saran wrap Pot Whisk Mixer with the spiral head Plastic scraper


Bottom of cake: 1. Portion 1: In the standing mixer add eggs and caster sugar a. Mix until no more sugar at level 1 to level 3 b. Add the mixed wheat flour and almond powder. Mix 2. Portion 2: Using a hand mixer add egg whites and sugar and mix until peak (soft) 3. Portion 3: Using hand, fold portion of bowl 2 into bowl 1 and incorporate gently 4. Then put portion 3 into portion 1 and fold evenly 5. Add the melted butter 6. Oil a baking sheet and put parchment paper on the baking sheet. 7. Pour the mixture onto the baking sheet and spread out evenly. 8. Bake at 140 degrees Celsius r 180/150 degrees for about 12 minutes 9. Take out and let rest for a few hours (at room temperature) to soften 10. Next day a. Cut the rim b. Divide into 6 equal portions Cream: 1. Portion 1: Cook the sugar in enough water (just to cover the sugar and a little over) and cook until the sugar has dissolved 2. Portion 2: in a standing mixer, whisk the egg whites until form peak 3. Portion 3: pour Portion 1 slowly into Portion 2 (level 3) a. Mix until cool b. Reduce to level 2 and Add the soften butter (cut into small portions) and mix at level 1 to incorporate i. Note: if the butter is not soft enoughyou can let portion 3 rest for a few minutes to let the butter melt and then mix again 4. Dissolve instant coffee in water (not too much water) 5. Melt the chocolate over water 6. Divide the portion 3 into 2 portions (2/3 and 1/3) a. Add the chocolate to the 2/3 portion if the chocolate has thicken then reheat i. Do not add hot chocolate to the portion 3 or it will cause the cream to dissolve b. Add the coffee to the 1/3 portion c. Fold evenly d. Add the In the standing mixer add eggs and caster sugar e. Mix until no more sugar at level 1 to level 3 f. Add the mixed wheat flour and almond powder. Mix 7. On a plastic round cake holder a. Put down first layer of opera cake b. Add the chocolate cream (1/2 portion) c. Add the 2nd layer of opera cake d. Add the coffee cream (entire portion)

e. Add the 3rd layer of opera cake f. Add the chocolate cream (1/2 portion) NOTE: too little cream will make this dry Note: smooth out using the name card 8. Do not wrap put in freezer for a few hours Toppings of cake: 1. 2. 3. 4. Cook over water chocolate and whipping cream until chocolate melt Let slightly cool Pour the chocolate mixture over the top of the cake and shake to even out Put into freezer

NOTE: 1. Cream will reduce down in size overnight 2. Use a name card to smooth out the cream