Opera Cake
Baking and Desserts • Author's
Description
You can create decorations similar to those in a popular American restaurant. For this, cut out a piano lid and a support stick, as well as the keys, from tempered chocolate. For more information on how to temper chocolate, you can refer to this link: https://eda.ru/media/master-klass/kak-sdelat-shokoladnye-konfety-doma. The layers can be additionally soaked with a sugar syrup infused with lime.
Ingredients
- Chicken Egg 5 oz
- Whole egg 0 oz
- Powdered Sugar 5 oz
- Egg white 0 oz
- Wheat Flour 0 oz
- Sugar 5 oz
- Pistachios 5 oz
- Milk 0 fl oz
- Gelatin 0 oz
- Semi-soft cream cheese 10 oz
- 33% Cream 10 fl oz
- Raspberry Puree 15 oz
- Lime Juice 0 oz
- Ground Black Pepper 0 oz
- Cream 5 fl oz
- Liquid Glucose 0 oz
- White Chocolate 5 oz
- Liquid dark chocolate 10 oz
- Vegetable Oil 0 fl oz
- Almond 5 oz
- Activated charcoal 0 oz
Step-by-Step Guide
Step 1
Prepare the "Joconde" sponge. Whisk the eggs, egg yolk, almond flour, pistachio paste (35 g), and powdered sugar until light and fluffy. Gently fold in the flour by hand.
Step 2
In a separate bowl, beat the egg whites with 50 g of sugar until stiff peaks form.
Step 3
Carefully incorporate the eggs with sugar (50 g) into the yolk mixture in three additions. Spread the mixture onto a silicone mat with edges.
Step 4
Bake at 375°F on convection until golden brown, which will take about 10 minutes.
Step 5
Prepare the pistachio cream. To do this, whip the cream cheese with sugar (30 g) and pistachio paste (40 g). Heat the milk, remove from heat, and add gelatin (5 g), then pour it in a thin stream into the whipped cheese. Fold in the cold cream and whip everything together again.
Step 6
Prepare raspberry and lime jelly. To do this, bring raspberry puree (240 g) and lime with sugar (40 g) to a boil, then add pre-soaked gelatin (6 g) and season with freshly ground black pepper.
Step 7
Prepare the whipped raspberry ganache. To do this, bring 104 g of cream, glucose, and raspberry puree (86 g) to a boil, then add the previously soaked gelatin (10 g). Pour this mixture over the chocolate, then add 260 g of cream. Mix well and refrigerate for 4 hours. After that, blend until whipped.
Step 8
Assemble the dessert. Start by taking half of the sponge cake and covering it with pistachio cream. Next, layer on raspberry jelly with pepper, followed by raspberry ganache (set aside a little for frosting the cake). Cover it with the second half of the sponge cake. The cake is ready. Place it in the freezer until it is frozen.
Step 9
Cut the frozen cake into pieces measuring 4.5x5 cm, yielding a total of 20 portions. Use a spatula to cover each pastry with ganache. Place them in the freezer for 5 minutes to allow the coating to set.
Step 10
Prepare the glaze. To do this, melt the milk chocolate, add vegetable oil, and activated charcoal. Pierce each pastry with a knife or fork, dip it into the glaze, then remove any excess glaze from the bottom.
Step 11
The pastry is ready. It can be served as is.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!