Eggless Opera Cake Recipe
57 هزار بار بازدید -
3 سال پیش
-
Eggless Opera Cake – For
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.
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.
3 سال پیش
در تاریخ 1400/01/13 منتشر شده
است.
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