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EMBASSY RECIPES

Opera Cake

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RECIPE INSTRUCTIONS:

1. Almond Biscuits

Ingredients: 

225g Icing sugar
225g Almond powder
60g Flour
410g Eggs
220g Egg white
40g Sugar
65g Melted butter

 

Preparation:

- Sift the icing sugar, almond powder and flour then mix well
- Gradually add egg and whisk together until well combined
- Whisk egg whites separately, then add into the batter and mix well
- Add melted butter, mix well
- Bake at 240°C for 5 minutes

 

 

2. Coffee Butter Cream

Ingredients: 

130g Milk
80g Egg yolk
80g Sugar
330g Soft butter
100g Sugar
35g Water
50g Egg whites
75g Italian meringue
1pcs Coffee flavoring

 

Preparation:

- Bring the milk to a boil, then add into a bowl of egg yolks and sugar
- Cook at 85°C
- Whisk at 3rd speed until cold
- Gradually add soft butter
- Cook sugar, water and egg white to make Italian meringue
- Add coffee flavoring into the Italian meringue

 

 

3. Ganache

Ingredients:

300g Milk
50g Cream
340g Embassy Oceanic Blend Dark Couverture Chocolate 65%
90g Soft butter

 

Preparation:

- Boil milk and cream, then pour over the dark chocolate
- Add soft butter at 30°C and mix well

 

 

4. Coffee Syrup

Ingredients:

500g Water
400g Sugar
25g Instant coffee

 

Preparation:

- Boil water and sugar together
- Add instant coffee and stir until well combined

 

 

5. Opera Icing

Ingredients:
 

 

Preparation:

- Melt the dark chocolate and add corn oil
- Pour it onto the cake at 35°C

 

 

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