Eggless Opera Cake Recipe скачать в хорошем качестве

Eggless Opera Cake Recipe

Eggless Opera Cake – For any eggless people, you have to try this. This cake is so delectable with combination of buttercream and ganache. The joconde sponge is super moist and soft. It may look a lot of work, but it’s really easy. Just follow the steps closely. In this recipe, I’ve also shown you how to make feuilletine flakes without eggs, and that could give you a nice chocolate croustillant. I hope you’re inspired to make this cake for you and your family. You can even make it for a birthday occasion. Enjoy! If you like this recipe, please click on “SUBSCRIBE” button with THE NOTIFICATION BELL ON. FOR FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/ba... Ingredients: • FEUILLETTINE FLAKES 30g [2 tbsp] powdered sugar 30g [2 tbsp] plain flour 30g [2 tbsp] plain yogurt 30g [3 tbsp] melted butter • JOCONDE BISCUIT I used 26x36cm pan 224ml [1 cup] milk 15ml [1 tbsp] white vinegar 120g [1 cup] almond flour 120g [1 cup] powdered sugar 1½ tsp baking powder ½ tsp baking soda ¼ tsp salt 60g [¼ cup] plain yogurt 30g [2 tbsp] melted butter 60g [½ cup] cake flour • COFFEE SYRUP 30g [2 tbsp] sugar 60ml [¼ cup] water 4g [2 tsp] instant coffee • CHOCOLATE CROUSTILLANT 50g [⅓ cup] semi-sweet chocolate 50g [½ cup] Feuilletine flakes, crushed • CHOCOLATE GANACHE 120g [⅔ cup] semi-sweet chocolate 120g [½ cup] whipping cream, hot • COFFEE BUTTERCREAM 4g [2 tsp] instant coffee 15ml [1 tbsp] hot water 170g [¾ cup] unsalted butter 100g [⅓ cup] sweetened condensed milk • CHOCOLATE GLAZE 130g [¾ cup] dark chocolate 20g [1½ tbsp] light oil Garnish: Chocolate flakes Edible gold flakes Instructions: • FEUILLETTINE FLAKES 1. In a bowl, mix the sugar and flour. Give it a quick mix. 2. Add in the yogurt and melted butter. Mix until well combined. 3. Transfer on a parchment paper. Spread the batter layer as thin as possible. The thinner the easier and more crispy the flakes will be. 4. Bake in preheated oven at 170°C/340°F for 10-15 minutes or until it’s browned. 5. The flakes will be hardened and crispy as it cools down. 6. Break into small pieces. 7. Transfer into a food processor. Pulse until fine. Cover the flakes in an air tight container to preserve the crispiness. Set aside. • JOCONDE BISCUIT 1. In a cup, add milk and vinegar, quick stir and let it rest for 5 minutes. 2. Sift all the dry ingredients. Set aside. 3. In a mixing bowl, add yogurt and melted butter. Mix until well combined. 4. Add in the milk mixture in a few batches, alternate with the sifted dry ingredients. 5. Add in the sifted dry ingredients in a few batches, alternate with the milk mixture. 6. Mix until combined, do not over mix. 7. Sift in the cake flour. Fold until combined. 8. Transfer the batter onto a 26x36cm pan. Spread it evenly. Drop the pan on the table a few times to release air bubbles. 9. Bake in preheated oven at 200°C/390°F for 15 minutes or until it’s lightly browned. 10. Let it cool completely. 11. Cut the sheet into 3 equal pieces. Set aside. • COFFEE SYRUP 1. In a milk pot, add water, sugar and coffee. Heat until well dissolved. 2. Transfer the syrup in a bowl, set aside to cool. • CHOCOLATE CROUSTILLANT 1. Melt the chocolate over a double boiler. 2. Stir until melted and no lumps. Remove from the boiler. 3. Add in the crushed Feuilletine flakes. Mix until well incorporated. 4. Lay one of the jocondo sheet on a board. Transfer the chocolate croustillant on the sheet. Spread it evenly. Refrigerate while working on the next step. • CHOCOLATE GANACHE 1. In a bowl, add the chocolate and hot whipping cream. Make sure the chocolate submerge into the ccream. Let it rest for 2 minutes. 2. Mix until no lumps. If there are still stubborn lumps, pop into microwave for a few seconds, then mix it again until no lumps. 3. Refrigerate for 30 minutes to thicken the ganache. 4. After chilling, give it a quick mix with an electric mixer. The ganache will be creamy and stiff. • COFFEE BUTTERCREAM 1. In a small bowl, add instant coffee and hot water. 2. Mix until the coffee is well dissolved. 3. In a mixing bowl, add butter. Mix until creamy, fluffy and pale. 4. Add in the condensed milk, mix until well combined. 5. Add in the coffee, mix until well combined. • ASSEMBLE THE CAKE (refer to the link above) • CHOCOLATE GLAZE 1. Melt the chocolate over a double boiler. 2. Stir until melted and no lumps. Remove from the boiler. 3. Add in the oil. Mix until well combined. 4. Pour over the chilled cake. 5. Spread the chocolate evenly to get smooth surface. 6. Refrigerate for 15 minutes. 1. Trim the sides of the cake. Slice the cake into 5 pieces. 2. Garnish the top with chocolate flakes and edible gold flakes. 3. Cake is ready to serve. Follow me at: Instagram: @gracioustreatz Email: [email protected] Copyright © Gracious Treatz. All rights reserved. Unauthorized usage or stealing this video is prohibited.