This recipe is from Granny Monica, may she rest in peace in heaven!

Materials

Main ingredient: 130g of almond flour;

Supplementary ingredients: 40g of low-gluten flour, a pinch of salt, 370g of sugar, 285g of presidential rolls of butter, 80g of Titanic light cream, 130g of fresh milk, 5g of coffee powder, 10 eggs of the earth, 100g of water, 270g of dark chocolate

Opera Cake

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Prepare all the ingredients.

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Four egg whites + 30g of sugar whipped, add a little salt before whipping.

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Wet foam on the line, can not beat long.

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4 whole eggs + 4 egg yolks + 130 grams of sugar, whipped on slow speed,

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Add sifted 40 grams of low-flour and 130 grams of almond flour (I did not sift it, and mixed the two types of powder and then poured it into the egg mixture), and then add 30 grams of melted butter (microwave oven to beat the butter).

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The meringue was added to the egg yolk mixture and stirred well, and placed in a preheated oven at 200 degrees for 10-12 minutes. (I used two gold baking pans to bake the first one.) , cool down and set aside.

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130g fresh milk + 30g light cream, bring to the boil

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Pour in 220g of 65% dark chocolate, stir well,

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After stirring well, pour in 55g of softened and cubed butter, and then continue to stir to form a chocolate paste.

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2 eggs + 100g sugar, heated over water, sugar dissolved, with a whisk, while whisking while adding melted 200g butter, butter cream is ready, to be used.

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80 grams of water + 90 grams of sugar, boil, remove from the stove, add 5 grams of coffee powder, made into a syrup to be used.

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Then, make four thin layers of cake. One layer of cake + syrup + chocolate paste + second layer of cake + syrup + chocolate paste + butter cream + third layer of cake + syrup + chocolate paste + fourth layer of cake + syrup + chocolate paste + butter cream, and put it in the freezer for about two hours. Then boil 20g of water + 20g of sugar, boil 50g of light cream and pour it into 50g of dark chocolate and stir it, then pour it into the syrup you just boiled to make a sugar topping, pour it on the top of the cake that has been frozen for about two hours, and then freeze it for another 2 hours, then you can take it out and eat it. This is one of the finished products.

Tips

I used a gold baking pan to bake the cake, and I used an eight-inch square mold with a live bottom from Sannen. A gold baking pan can only make one square mold size, but the rest of the sides can be used to make a second one, so I used two gold baking pans to make four cake slices.