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Tuesday, October 4, 2011

MY OPERA

Yes it wuz named OPERA ...  & it is a cake! :-)


Little bit bout thz OC ... please read ...
it is actually a french cake , it took about 3.5 hours to make this cake ~ , to think that it’s only 10 minutes of baking ..or mayb 15...  it’s kinda ridiculous , isn’t it ? Although , you can always make them days ahead , there are few steps that can be made ahead . The coffee syrup & the coffee buttercream can always be made a day ahead . That would save your time tremendously . I would leave the ganache and the sponge cake on the same day though...

It has a great taste , rich and yummy cake ...
it u a choc lover..this is it!
coffee..xpresso..almond... its all in!


 It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee buttercream, and covered in a chocolate glaze. According to Larousse Gastronomique "Opéra gateau is an elaborate almond sponge cake with a coffee and chocolate filling and icing."[1] The cake was popularized by the French pâtisserie house Dalloyau.
( from WIKIWIKI)

so for those yg nak cuba.. u may try this recepy .. good luck :-)
notes: Ada few recepy for OPera .. but ths one is easier for me ..:-) & sedhap!!


So basically kena prepare thz..:
1.JACONDE SPONGE (CAKE NYEE)
2.GANACHE
3.ITALLIAN BUTTERCREAM
4.SYRUP COFFEE


Bila dah siap kek tu kita lapiskan 4. (adunan cukup utk 4 kek size loyan 4 segi 7"x7")
setiap lapisan perlu disiram dgn coffee syrup. lepas tu barulah lapskan dgn ganache & itallian buttercream..
buat sampai abis . & pada lapisan atas sekali (last layer) siram terus dgn ganache (ganache ni yg cair sikit)
Dah siap..potong setiap tepi sisi utk nampakkan layer-layer nya..

1.JACONDE SPONGE (CAKE NYEE)170g serbuk badam
150g gula icing
50g tepung naik sendiri
4biji telur
Gaul semua bahan diatas (jgn pakai mixer)

160g putih telor
20g gula castor
** pukol putih telor & gula castor utk buat meringue
60g minyak jagong

CARA;
* masukkan meringue ke dalam campuran badam tadi... kaup balik balik.
* masukkan minyak jagong
* bakar dlm loyang 7" x 7" (4 kali) & bakar 180C for 10 to 15min...
* sejukkan.

2.GANACHE
600g coklat masakan
600g whipping cream
2sb golden syrup
CARA:
*panaskan whipping cream
*tuang whipping cream ke dalam coklat + golden syurp
* biarkan pekat


3.ITALLIAN BUTTERCREAM200g gula castor
100g air masak
3 biji putih telor
500g butter sejok - didadu
sedikit nescafe + air panas - nescafe paste
CARA:
*masak gula dgn air hingga pekat
*pukol putih telor
*masukkan air gula tadi ke dalam putih telor yg dah kembang dan terus pukol hingga betul2 sejok
* dah sejok masukkan butter satu persatu & terus pukol hingga kembang.sebati
*masukkan nescafe paste & gaul sebati.

4.SYRUP COFFEE
air suam + gula castor + nescafe

1 comment:

Ozzy Choc D'Luscious said...

lama dah saya pandang kek ni..pandang dari jauh..macam sedap je..
rasanya sekarang nk cuba pandang dari dekat pulak..:)

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