Paris Opera (opera)
1.
Almond sponge cake: 1. Mix powdered sugar and almond powder and sift. Sift the low-gluten flour. 2. Add two whole eggs, 60g egg yolks and sifted almond icing sugar in a large egg beater, stir well until thick and light in color. 3. After the egg white is refrigerated, add 50g of tartar powder, salt and sugar, beat until wet and foam, and mix with the egg yolk paste to form a marble pattern, add the sieved low powder, and mix evenly. 4. Preheat the oven at 200 degrees, spread silicone oil paper on the square baking pan, pour the cake batter to half of the baking pan, gently knock on the table several times to drive out large bubbles. 5. Heat up and down at 200°C. Bake the middle layer for 25 minutes, until the aroma is released and the surface is colored. 6. Take out the back cover sheet, put it on the grill and let it cool, then divide it into 3 pieces.
2.
Coffee cream frosting: 1. Take half of the vanilla bean pod, cut it open from the middle, scrape the seeds into the pot, and then put the pod shell. Pour in 100g milk and 40g granulated sugar, boil and remove the pod shells. 2. Cool the milk, add 4 egg yolks and stir evenly. Heat to 85°C on low heat and stir while heating. Only the egg yolk paste is thick but not lumpy. Quickly leave the fire and soak in cold water to cool down. 3. Dissolve instant coffee with a small amount of hot water and let it cool. 4. The cream is softened at room temperature, pour in the reduced heat egg yolk milk paste and stir into a fluffy shape, add coffee wine and coffee liquid, and stir evenly and smoothly. 5. Put the finished butter cream into a piping bag and keep the temperature for later use.
3.
Sugar wine water: 1. Cut the other half of the vanilla pod and scrape out the seeds and shells and put them into the pot together. Add 50g water and 20g sugar to boil and let cool. 2. Put cold syrup to filter out the pods, add orange peel liqueur, and stir evenly.
4.
Chocolate sauce: 1, 140g dark chocolate chopped and placed in a large clean and dry bowl. 2. Boil 85g whipped cream on low heat, pour it into the chocolate, and stir to melt it completely. 3. Add cherry liqueur and stir well and keep the temperature.
5.
Combination: 1. Spread a piece of cake first, and brush a layer of sugar water over it. 2. After the sugar water is absorbed, apply a layer of chocolate sauce. 3. After the chocolate sauce has solidified slightly, squeeze a layer of coffee cream frosting. 4. Brush the second piece of cake with sugar water on both sides, cover it on the cream frosting, and press it lightly. 5. Squeeze another layer of cream. 6. Brush the third piece of cake with sugar water on both sides, cover it on the cream frosting, and lightly compact it. 7. Finally, put a layer of chocolate sauce on the surface of the cake. 8. After smoothing out the chocolate sauce, let it cool, and cut off the four sides.
Tips:
Not very authentic, but very delicious.
Almond powder and powdered sugar are mixed and sieved. The agglomerated powdered sugar and almonds with larger particles should be sieved by rubbing with your hands. This is the same as making macarons. This will ensure that the powder is fine and will not be in the egg liquid. It became lumpy.
The sponge cake in the recipe can be baked on a 18x18 cm square baking tray. Pay attention to two dishes...
When cooking the custard, after adding the egg yolk, be sure to stir frequently along the bottom of the pan with a rubber spatula to stir up the custard that has begun to thicken.
The cream will be smoothed with custard, just use a manual whisk.
The finished coffee cream can't be left cold, otherwise the cream won't be squeezed.
When the chocolate melts, it must be kept dry and low temperature.
The cake will be cut nicely when the chocolate cools and solidifies when it is left for a while.
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