Opera Slice Cake

Group A
Ingredient
KG
Pettina Butter Cake Mix
0.250
Almond Powder
0.250
Egg Yolk
0.200
Water
0.100
Compound Vanilla with Seeds
0.015
Oil
0.200
Egg White
0.450
Sugar
0.230
Total Weight: 1.695
Group B
Ingredient
KG
Dark Chocolate Couverture
0.100
Feuilletine Crunch
0.070
Total Weight: 0.170
Group C
Ingredient
KG
Dark Chocolate Couverture
0.200
Cream
0.180
Compound Coffee
0.020
Total Weight: 0.400
Group D
Ingredient
KG
Vanilla Crème Filling
0.500
Unsalted Butter
0.250
Compound Coffee
0.040
Total Weight: 0.790
Group E
Ingredient
KG
Bakels Crystal Glaze Chocolate
0.200
Total Weight: 0.200
  1. Combine all ingredients (A) in a mixing bowl and mix well.
  2. In the mixer, whisk the egg whites and sugar to a firm meringue and fold under the mixture.
  3. Pour over 3 trays lined with parchment paper and spread out evenly then bake at 200°C until light golden color.
  4. Melt dark chocolate and mix in the feuiletine crunch and spread right away on top of the first almond sponge layer thinly.
  5. Prepare basic ganache and add flavor in cream and pour over dark chocolate and emulsify.
  6. In a mixer combine Vanilla Crème Filling and add Compound Coffee and mix until smooth. Add the soft butter and whip it up into creamy texture and use it.
  7. Once the layers of opera cake is complete, chill first and then glaze with the 45°C Crystal Chocolate Glaze.

Display Conditions

Ambient

Category

Cakes, Muffins & Sponge Products

Occasion

Afternoon Tea, BBQ, Celebration, Festive, Summer

Finished Product

Cake, Dessert, Sweet Food, Sweet Good

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