It is made of layers of Jaconde, coffee syrup, chocolate ganache, coffee buttercream, and chocolate glaze. And for those who don’t yet know, an opera cake is a classic French cake. No doubt, a good opera is one which has been baked and layered to perfection and has been served at the right temperature. Alternatively, lightly heat the cake topping using a cook's blowtorch, until the marzipan is golden brown.True coffee lovers cannot deny or hide their love for a good, moist, strong Opera Cake. Place the cake onto a baking tray and grill for 1–2 minutes, or until the top of the marzipan begins to brown. Brush the cake topping with a little beaten egg. Place the circle of paste on the jam glaze and set the balls round the edge. Roll out a circle to cover the top of the cake with one half and form 11 small balls with the other half. Divide the remainder of the almond paste in half. Once baked, remove from the oven and set aside to cool on a wire rack.īrush the top of the cooled cake with the apricot jam. Test by inserting a skewer in the middle – if it comes out clean, it is ready. Add the rest of the cake mixture and smooth the top leaving a slight dip in the centre to allow for the cake to rise. Smooth the top and cover with the circle of almond paste. Finally, add the mixed dried fruit, peel and grated lemon zest and stir into the mixture. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice (if using) a little at a time. Grease and line a 18cm/7in cake tin.įor the cake, cream the butter and sugar together until pale and fluffy. Roll out a third of the almond paste to make a circle 18cm/7in in diameter and reserve the remainder for the cake topping. Add the almond essence and knead for 1 minute until the paste is smooth and pliable. Add enough beaten egg and mix to a fairly soft consistency. For the almond paste, place the sugar and ground almonds in a bowl.
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