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Category: Puddings, Tortes & Trifles
Prep Time: Cook Time: Total Time:
Makes 8 servings.
Joconde Biscuit
12 egg whites
3/4 c. granulated sugar
10 eggs, beaten
1 1/4 c. ground blanched almonds
1 1/4 c. powdered sugar
1 c. all=purpose flour
3 T. butter, melted
Coffee Buttercream
1 1/4 c. granulated sugar
6 T. water
3 egg whites
1 1/4 c. butter, room temperature
1/4 tsp. coffee-flavored extract
Ganache
2 1/2 c. whipping cream
2 1/2 c. semisweet chocolate, chopped
Coffee Syrup
1 c. granulated sugar
1 c. water
1/2 tsp. instant coffee granules
Preheat oven to 350F. Line the bottom of two 10 x 15-inch pans with parchment paper.
In a large bowl, beat 12 egg whites, gradually adding 3/4 cup sugar, until stiff.
In a separate bowl, beat together 10 eggs, ground almonds, powdered sugar and flour until smooth.
Stir in melted butter and fold in beaten egg whites.
Spread batter evenly in prepared pans.
Bake at 350F for 10 minutes, or until center springs back when lightly touched.
Invert cakes onto wire racks and remove parchment; let cool completely.
Prepare Buttercream. Combine 1 1/4 cups sugar and 6 tablespoons water in a small saucepan over medium heat.
Heat to between 234 and 240F, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
While syrup is heating, begin beating the 3 egg whites with an electric mixer on medium speed.
When syrup is ready, increase mixer speed to high, and pour syrup into egg whites in a thin stream.
Continue to beat until mixture is room temperature.
Beat in butter, a little at a time, and coffee extract until smooth.
Prepare Ganache. Bring cream to a boil in a small saucepan over medium heat.
Pour over chopped chocolate and stir until all is melted.
Let cool in refrigerator.
Prepare Coffee Syrup. Combine 1 cup sugar with 1 cup water in a small saucepan.
Bring to a boil, then reduce heat and simmer 1 minute more.
Stir in instant coffee until dissolved.
To assemble the dessert: Cut each sheet of cake in half. Use 3 halves for the layers of the Opera - reserve the fourth for another dessert.
Place one cake layer on a flat plate; soak with half of the coffee syrup.
Spread with half the ganache to make an even layer about as thick as cake layer.
Top with another layer of cake, soak with coffee syrup, and spread an even layer of buttercream.
Top with third cake layer; refrigerate for 1 hour.
To finish, heat remaining ganache in a double boiler over simmering water until liquid.
Place Opera on a rack over parchment paper and pour ganache over top, completely covering surface, using a spatula to spread if necessary.
Chill in refrigerator until ganache is firm, then trim sides of Opera and cut into 8 slices to serve.
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TORTE - GATEAU OPERA
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Category: Puddings, Tortes & Trifles
Prep Time: Cook Time: Total Time:
Makes 8 servings.
Joconde Biscuit
12 egg whites
3/4 c. granulated sugar
10 eggs, beaten
1 1/4 c. ground blanched almonds
1 1/4 c. powdered sugar
1 c. all=purpose flour
3 T. butter, melted
Coffee Buttercream
1 1/4 c. granulated sugar
6 T. water
3 egg whites
1 1/4 c. butter, room temperature
1/4 tsp. coffee-flavored extract
Ganache
2 1/2 c. whipping cream
2 1/2 c. semisweet chocolate, chopped
Coffee Syrup
1 c. granulated sugar
1 c. water
1/2 tsp. instant coffee granules
Preheat oven to 350F. Line the bottom of two 10 x 15-inch pans with parchment paper.
In a large bowl, beat 12 egg whites, gradually adding 3/4 cup sugar, until stiff.
In a separate bowl, beat together 10 eggs, ground almonds, powdered sugar and flour until smooth.
Stir in melted butter and fold in beaten egg whites.
Spread batter evenly in prepared pans.
Bake at 350F for 10 minutes, or until center springs back when lightly touched.
Invert cakes onto wire racks and remove parchment; let cool completely.
Prepare Buttercream. Combine 1 1/4 cups sugar and 6 tablespoons water in a small saucepan over medium heat.
Heat to between 234 and 240F, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
While syrup is heating, begin beating the 3 egg whites with an electric mixer on medium speed.
When syrup is ready, increase mixer speed to high, and pour syrup into egg whites in a thin stream.
Continue to beat until mixture is room temperature.
Beat in butter, a little at a time, and coffee extract until smooth.
Prepare Ganache. Bring cream to a boil in a small saucepan over medium heat.
Pour over chopped chocolate and stir until all is melted.
Let cool in refrigerator.
Prepare Coffee Syrup. Combine 1 cup sugar with 1 cup water in a small saucepan.
Bring to a boil, then reduce heat and simmer 1 minute more.
Stir in instant coffee until dissolved.
To assemble the dessert: Cut each sheet of cake in half. Use 3 halves for the layers of the Opera - reserve the fourth for another dessert.
Place one cake layer on a flat plate; soak with half of the coffee syrup.
Spread with half the ganache to make an even layer about as thick as cake layer.
Top with another layer of cake, soak with coffee syrup, and spread an even layer of buttercream.
Top with third cake layer; refrigerate for 1 hour.
To finish, heat remaining ganache in a double boiler over simmering water until liquid.
Place Opera on a rack over parchment paper and pour ganache over top, completely covering surface, using a spatula to spread if necessary.
Chill in refrigerator until ganache is firm, then trim sides of Opera and cut into 8 slices to serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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