This exquisite confection is a masterful representation of classic patisserie artistry, exuding elegance and sophistication. The cake, a variation of the renowned Opera cake, features luscious layers of almond-infused sponge holding a symphony of flavors. Each layer is meticulously soaked in a rich coffee syrup, introducing a depth of flavor that balances the sweetness. Between these delicate sponge sheets lies a velvety coffee buttercream, offering a subtle, aromatic caress of espresso. The ensemble is crowned with a silky chocolate ganache glaze, smooth and inviting, which gleams under the soft light. The final touch, a trio of fresh strawberries, sits atop the cake, adding a burst of color and a hint of tart freshness that complements the chocolatey exterior.
Ingredients:
for 10 people6 egg yolks
1 baking powder2 spoons of cocoa
5 dl of black brewed coffee2 tablespoons of flour
Preparation:
CRUSH:
Beat 6 egg whites until stiff. separately beat 6 yolks with 250 g of sugar. add 3 tablespoons of water, 1 teaspoon of oil, 100 g of flour, 2 tablespoons of thickener, 1 baking powder, 2 tablespoons of cocoa. beat well and add egg white snow. bake at 200°C until golden brown. cut the baked cake lengthwise and soak the crusts with 5 dl of black coffee. two crusts can be baked separately.
CREAM:
Cook 2 tablespoons of flour, 2 dl of milk. 4 egg yolks, 4 spoons of sugar and 1 vanilla sugar. Cook until it thickens for a few minutes. remove from the oven and stir occasionally. add 250 g of margarine to the cold filling. beat well.
WHITE GLAZING:
Beat stiff peaks from 4 egg whites. in a little water, enough to cover the sugar, boil the sugar until it dissolves and then pour it hot into the snow, mixing constantly.
CHOCOLATE GLAZING:
Melt 100 g of chocolate with 1/2 teaspoon of oil.
ORDER:
Return the first biscuit crust to the tin on which the klac was baked. soak it with half of the ground coffee and cover it with cream, lay the second crust on top of it, then soak it with coffee (slowly with a ladle) and the white glaze will go from above. put it in the refrigerator to harden a little, then put the chocolate glaze over the white glaze.
Conclusion:
This « Serene Afternoon » cake is not just a dessert; it’s an experience. It invites a moment of indulgence, perfect for a quiet afternoon where the only agenda is to savor each bite. The contrast of textures from the creamy layers to the glossy topping, along with the interplay of coffee and chocolate, culminates in a luxurious treat that is as visually stunning as it is delicious. Whether it graces the table at an elegant soiree or serves as a centerpiece for a casual gathering, this cake promises to be a memorable addition to any culinary occasion.