The BEST Opera Cake | Torte| ഓപ്പറ കേക്ക് recipe tutorial At Home

An opera cake is a deliciously balanced dessert, with no flavour overpowering the other. Packed with the flavour of nuts, chocolate and coffee, it is actually one of the most famous and sought after flavour combinations in the world; Malayalam language with translated captions. #operacake #opera #yum

Sponge:
1)Add your Eggs to a mixing bowl
2) Whip your eggs while you slowly add the sugar
3)Add almond essence
4) Add your Almond Powder and Flour. Fold well
5)Portion onto a 20x30 baking sheet and about half an inch depth of the batter

Bake at 200c/440f for about 7 minutes

Refrigerate for a few minutes before cutting into 4 portions.

Then freeze for about an hour and make your fillings

French Buttercream:
1)Start to whip your egg yolksMake sure your yolks at least double before doing the next step, this should take a few minutes
2)Boil the sugar and water until it hits 113c, or the sugar syrup develops small boiled bubbles
3)Start whipping your yolks again and slowly add the sugar syrup

Let the egg and syrup mix cool down to about room temperature

4)Slowly add your butter while you continue to whip
5)Whip in the Coffee extract

Let sit at room temperature until you are ready to portion

Ganache:
1)Boil your cream
2) Pour onto your chocolate and let the chocolate melts for about 5 minutes
3)Mix well with a spatula
You want to use the ganache when it is still a little runny. do not refrigerate the ganache before you use it.

Starting with a sponge layer, pipe on a thin layer of buttercream, followed by a thin layer of ganache.

Repeat these steps until you get to the top, where you make a layer of buttercream but hold the ganache.

freeze your opera cake for at least one hour to let the buttercream set and the sponge stiffen.

Melting your ganache again, pour and portion the last layer on top of your cake cut the sides off the cake evenly, revealing the clean, distributed layers.

Cut into small rectangles and plate to serve.



0:00 Intro
0:28 Recipe
0:48 Sponge
3:00 Cutting
3:30 French Buttercream
6:44 Ganache
7:34 Building
10:00 Outro

FOR OPREA SHEET SPONGE

INGREDIENTS CUP GRAMS

Eggs 5 each 5each
Sugar (granulated) 1 200
Flour (All purpose) 1/2 66
Almond Powder 1 100
Almond essence 2tbl 30



FOR FRENCH BUTTERCREAM

Egg yolk 8each 8each
Sugar (granulated) 1 220
water 1/3 70
Butter 2 454
coffee Extract 2tbl 30


FOR SIMPLE CHOCOLATE GANASH

Cream (boiling) 300
Chocolate 300



https://www.bakeshopcreations.com/
#malayalamrecipe#operacake#operatorte