Used espresso coffee for opera cake. I ground coffee beans finely for mocha pot that has been stuck in a cupboard for a long time. This will brew the espresso. It is not necessary to use Moka pot. Get the espresso from Starb****. Or use instant coffee powder. The recipe is in the description box. Then why am I using this? It looks cool! 130g espresso coffee 30g sugar 6g Kahlua When the coffee cools down, put in the kalua. Kahlua is the coffee liqueur that has good flavor. I often use this for chocolate or coffee cake. And then, going to make the chocolate ganache. 125g heavy cream Turn off the heat when the edge of the heavy cream starts to boil. 125g dark chocolate Bitter dark chocolate goes well with an opera cake. I used dark chocolate with 57% cacao content. 60% of cacao content is also good. Wait until the chocolate begins to melt. Melt gently stirring from the center. Cool at room temperature until thick. Next, going to bake Biscuit Joconde. Boiled water 3 Eggs Beat the eggs on the bain-marie. Warm up to 42＿©. Oh! I forgot to add icing sugar. But it's not too late now. 80g Icing sugar I made a mistake, but you don't. Sugar powder melted well, fortunately. Whip egg mixture at high speed for 3 minutes. 100g almond flour 30g cake flour Sift almond flour and cake flour. Whip at high speed for 6 to 8 minutes. 100g Egg white I've explained a lot about how to beat meringue. But I will do that again for you~. 40 seconds after you start whipping the egg whites, add 1/3 of 40g sugar. 1/3of 40g sugar. Beat in meringue for 30 seconds add another one-third of the 40g sugar. 1/3 of 40g sugar Add all the remaining sugar after 30 seconds. and keep beating for 3 minutes. Make meringue until medium peak. Add 1/2 of meringue in the mixture. Fold meringue gently and lightly. Cut in the middle and scrape the bowl. Mix all the remaining meringue. 20g melted butter 5g Vanilla extract Mix the butter thoroughly. convection oven 180＿© 8~10 minutes. Conventional oven 190＿© 8~10 minutes. Let cool I'm going to make coffee concentrate. I often use this hazelnut flavored instant coffee. I like this product. No. it is not a commercial. 5g Instant coffee powder 6g Hot water 6g Kahlua Let cool I cut the butter two hours ago and set aside at room temperature. The pâte bombe buttercream is perfect for this cake. 180g unsalted butter 30g water 75g sugar Start boiling sugar and water over medium-high heat. 3 egg yolks Start whipping the yolks. Whip until pale at high speed. When the sugar syrup is boiling stop for a moment and come to see the syrup. Bring to a boil until 118℃ Failed to focus on the thermometer. Anyway, drip this hot syrup into the egg. Keep whipping. When the syrup touches the whisk, it will be sprayed everywhere. Make sure you don't waste the syrup. Keep whipping until it increases in volume. If it is lukewarm(30℃) when you touch the bowl, stop whipping. It becomes thick and shiny because of the syrup. Add in the soft butter little by little. Mix at low speed. I prefer a narrow bowl to whip butter or heavy cream. it helps to have quick and stable results. Add the coffee concentrate and keep whipping. Um, ~ smells so good ~! Fold the buttercream to minimize the air pocket. Trim the edges. Cut the sheets into four equal pieces. Brush the coffee syrup fully enough. until you can see the syrup come out when you pressed. If the ganache turned too thick, microwave for 3 seconds. If it's still thin, set in the fridge for minutes. Put 1/2 of ganache and spread about 2/3 thick of biscuit sheet. Brush the syrup enough on the second sheet. #895 piping tip Spread the buttercream evenly with the #895 piping tip. Brush the syrup on the third sheet. Spread the remaining of the ganache and smooth the surface. Stack the fourth sheet and brush the syrup. Pipe the buttercream and smooth it. Keep in the fridge at least for 1 hour. 100g Dark chocolate. Melt the chocolate on a Bain-Marie. 15g Vegetable oil Let it cool to 28＿©. Pour on the chilled cake. If the glaze is warm or the cake is less hardened, You can imagine what will happen. 1 hour in fridge. This is the sealing wax stamp. Keep it frozen in the ice bowl. Prepare the frozen pan under the chocolate. You can find the tempering chocolate video link In the description box below. Pipe the chocolate and press the stamp on it. Wait for 10 seconds and take off. With a knife deep warm water Trim the ugly edges of the cake. Slice it neatly. Don't even breathe. Came out 6 pieces. used #195 tip
