Opera Cake
Quantity of servings: 1 baking tray (60 × 40 cm)
Ingredients
Sponge Sheet
Butter
250
g
Egg yolks
720
g
Egg whites
640
g
Sugar
355
g
Almond flour
250
g
Wheat flour
250
g
Soaking Syrup
Espresso
170
g
Sugar
72
g
Rum
20
g
Water
90
g
Chocolate Ganache
Coffee Buttercream
Milk
760
g
Coffee beans
144
g
Egg yolks
208
g
Sugar
190
g
Instant coffee
20
g
Butter
20
g
Chocolate Coating
Chocolate Glaze
Water
450
g
Sugar
900
g
Glucose syrup
900
g
Cream
600
g
Gelatine
75
g
Preparation method
Sponge Sheet
- Whip the egg whites with the sugar until light and fluffy.
- Add the egg yolks to the meringue and gently fold together.
- Combine the dry ingredients.
- Melt the butter.
- Add the butter and dry ingredients alternately to the egg mixture.
- Scale 600 g of the mixture onto each 60 × 40 cm baking tray, making 4 sheets in total.
- Bake at 170°C for 8–10 minutes.
Soaking Syrup
- Bring the sugar, rum and water to the boil together.
- Add the espresso, mix and cool.
Chocolate Ganache
- Bring the milk, cream and salt to the boil.
- Pour the hot liquid over the Topaz 60 chocolate.
- Blend until smooth.
- Add the butter and blend again.
- Leave at room temperature.
Coffee Buttercream
- Bring the milk and coffee beans to the boil together.
- Mix the egg yolks with the sugar.
- Pour one-third of the hot milk over the egg yolks and combine.
- Pour the remaining milk into a second saucepan, straining out the coffee beans.
- Pour the tempered egg yolks into the remaining milk and cook to 82°C.
- Pour the mixture into a container with the butter, instant coffee and milk chocolate.
- Blend everything together.
- Chill in the refrigerator.
Chocolate Coating
- Melt the chocolate together with the oil.
Chocolate Glaze
- Heat the water, sugar and glucose syrup to 103°C.
- Add the soaked gelatine to the chocolate.
- Pour the hot syrup into a measuring jug containing the chocolate and blend.
- Add the cream and blend again.
- Chill.
Assembly
- Spread the chocolate over one sponge sheet and chill.
- Place the chocolate-coated sponge sheet on a baking tray with the chocolate side facing down.
- Soak with the coffee syrup.
- Whip the buttercream and spread half of it over the sponge sheet.
- Place another sponge sheet on top and soak it again.
- Spread the chocolate ganache over it.
- Place another sponge sheet on top, soak it again and chill.
- Spread the second half of the buttercream, reserving 200 g for the final layer.
- Place another sponge sheet on top and soak it again.
- Spread the remaining buttercream over the top and chill.
- Warm the chocolate glaze and spread it over the top of the cake.
- Chill.
- Optionally, decorate the top with gold rings.
- Cut into rectangular pieces.
Products used
Other recipes
Food Cost - calculator
Opera Cake
Sponge Sheet
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Butter
0.25 kg
/ kg
0.25
kg
0
PLN
0
PLN
Egg yolks
0.72 kg
/ kg
0.72
kg
0
PLN
0
PLN
Egg whites
0.64 kg
/ kg
0.64
kg
0
PLN
0
PLN
Sugar
0.355 kg
/ kg
0.355
kg
0
PLN
0
PLN
Almond flour
0.25 kg
/ kg
0.25
kg
0
PLN
0
PLN
Wheat flour
0.25 kg
/ kg
0.25
kg
0
PLN
0
PLN
Soaking Syrup
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Espresso
0.17 kg
/ kg
0.17
kg
0
PLN
0
PLN
Sugar
0.072 kg
/ kg
0.072
kg
0
PLN
0
PLN
Rum
0.02 kg
/ kg
0.02
kg
0
PLN
0
PLN
Water
0.09 kg
/ kg
0.09
kg
0
PLN
0
PLN
Chocolate Ganache
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Milk
0.225 kg
/ kg
0.225
kg
0
PLN
0
PLN
33% cream
0.045 kg
/ kg
0.045
kg
0
PLN
0
PLN
Terravita Topaz 60 Dark Chocolate
0.335 kg
/ kg
0.335
kg
0
PLN
0
PLN
Butter
0.08 kg
/ kg
0.08
kg
0
PLN
0
PLN
Salt
0.001 kg
/ kg
0.001
kg
0
PLN
0
PLN
Coffee Buttercream
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Milk
0.76 kg
/ kg
0.76
kg
0
PLN
0
PLN
Coffee beans
0.144 kg
/ kg
0.144
kg
0
PLN
0
PLN
Egg yolks
0.208 kg
/ kg
0.208
kg
0
PLN
0
PLN
Sugar
0.19 kg
/ kg
0.19
kg
0
PLN
0
PLN
Instant coffee
0.02 kg
/ kg
0.02
kg
0
PLN
0
PLN
Butter
0.02 kg
/ kg
0.02
kg
0
PLN
0
PLN
Terravita Sienna 34.5 Milk Chocolate
0.2 kg
/ kg
0.2
kg
0
PLN
0
PLN
Chocolate Coating
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Terravita Topaz 56 Dark Chocolate
0.19 kg
/ kg
0.19
kg
0
PLN
0
PLN
Oil
0.025 kg
/ kg
0.025
kg
0
PLN
0
PLN
Chocolate Glaze
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Water
0.45 kg
/ kg
0.45
kg
0
PLN
0
PLN
Sugar
0.9 kg
/ kg
0.9
kg
0
PLN
0
PLN
Glucose syrup
0.9 kg
/ kg
0.9
kg
0
PLN
0
PLN
Terravita Topaz 77 Dark Chocolate
0.9 kg
/ kg
0.9
kg
0
PLN
0
PLN
Cream
0.6 kg
/ kg
0.6
kg
0
PLN
0
PLN
Gelatine
0.075 kg
/ kg
0.075
kg
0
PLN
0
PLN
Quantity of servings:
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