New Year in the French style

I started New Year in the French style. I savoured La Opera cake and Champagne. It was not accidental because next week I’ll fly to Paris. I’m very excited about this travel. It will be my first time in Paris, I have a lot of plans and ideas what to do in world capital of fashion and cuisine. One of them is to see the building of Paris Opera and try La Opera cake. Today I’m eating my version of this cake. I will write soon about my trip.

HAPPY NEW YEAR!!!



• 125 g non bleached powdered almonds
• 125 g sugar
• 30 g flour
• 4 egg yolks
• 25 g butter
• 4 egg whites
• 20 g sugar

Chocolate ganache
• 5 g instant coffee
• 200 g bittersweet couverture chocolate
• 150 g 35% cream

Coffee buttercream
• 15 g instant coffee
• 200 g sugar
• 70 g water
• 2 eggs yolks
• 200 g unsalted butter

Glazing
• 80 g bittersweet couverture
• 80 g 35% cream



Almond biscuit: Whip together the almonds, sugar, flour and egg yolks for approximately 15 minutes. Beat the egg whites and sugar until stiff. Gently blend in the egg whites to the rest of the preparation using a spatula. Melt the butter, let cool down and add to the mixture. Spread the preparation on parchment paper. Cook at 220 ºC 10 minutes. Remove the biscuit from the plaque as soon as it comes out of the oven.

Coffee buttercream: Cook the sugar in 70 g of water until rise to a thick syrup. In bowl whipped whole eggs yolks and still whip eggs add the sugar mixture. Whip the mixture until it cools down. Gradually add previously softened butter and continue whipping. The mixture should double in volume and whiten. Add 15 g of coffee dissolved in a small amount of water.
Chocolate ganache: Bring the cream to a boil with the remaining coffee. Blend in the chopped chocolate. Allow to cool.

Combination: Cut biscuit to 3 or 4 squares. Spread the ganache on a first layer of biscuts. Cover with the next layer, garnishing with the coffee buttercream. Cover with the last layer. Cool down in fringe. Chop up the topping chocolate and mix with the cream. Bring to a boil. Glaze the cake. Cool down in fringe.
Serve with champagne.

Enjoy!



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