Opera House Cake
1.
Add granulated sugar to the whole egg, beat with a manual whisk until the sugar melts
2.
Melt butter and add heat insulation water, mix well
3.
Add the sifted almond flour and low-gluten flour, and mix until uniform
4.
Stir the egg yolk paste and let stand for 10 minutes to fully dissolve the particles until the mixing is smooth and no particles
5.
Add white sugar to egg white, refrigerate for later use
6.
Whip the refrigerated egg whites with an electric whisk until wet and foam, lift the egg beater and hang a small hook
7.
Divide one-third of the meringue and mix with the egg yolk paste, and mix evenly
8.
Then pour all into the remaining meringue and stir evenly, then
9.
Pour the even batter into the baking pan, scrape the batter with a scraper, shake it a few times to exhaust the air
10.
Preheat the oven in advance, fire up and down 180 degrees, bake for 10 minutes
11.
After being out of the oven, remove the mold and let cool for later use
12.
Add coffee liquid, mix and stir well, set aside
13.
Add sugar and boil to 120 degrees
14.
Pour the cooked syrup into 3 egg yolks and stir well
15.
Add the butter that has been softened in advance and mix well
16.
Then, add the coffee liquid and mix well, set aside
17.
Add whipped cream to the chocolate and mix together, melt the chocolate insulation water to liquid, set aside
18.
Trim off the corners of the cake and cut into four slices on average
19.
Then, put coffee cream filling on the cake slice
20.
Next, put on the second cake slice and brush a thin layer of syrup on the cake slice. By analogy, from bottom to top, a layer of cream filling and a layer of cake slices are combined until the final shape
21.
Let the melted ganache cool to room temperature and pour it on the cake
22.
Finally, use a spatula to smooth evenly.
23.
After cooling, cut the pieces into small pieces, then
24.
Appreciation of finished products
