- 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 whites

40g

Sugar

65g

Melted butter

 

Preparation:

- Sieve together icing sugar, almond powder and flour
- Gradually add egg and whisk together until well combined
- Whisk egg white 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 yolks

80g

Sugar

330g

Soft butter

100g

Sugar

35g

Water

50g

Egg whites

75g

Italian meringue

1piece

QS coffee flavor

 

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 QS coffee flavor into the Italian meringue
 

 

3. Ganache

Ingredients:

300g

Milk

50g

Cream

340g

Embassy The Oceanic Blend 65% Dark Chocolate

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:

- Add instant coffee and stir until well combined
- Melt the dark chocolate and add corn oil
- Pour it onto the cake at 35 °C

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