Special recipe, explained step by step – Opera Cake – Homemade layered cake, tender, creamy and aromatic

Ingredients needed for the sheets:

• 120 g ground almonds
• 2 tablespoons melted butter
• 3 eggs
• 100 g powdered sugar
• 2 tablespoons of food starch
• 3 egg whites beaten stiffly, together with 1 tablespoon of sugar

Ingredients needed for the coffee syrup:

• 100 g of black coffee
• 100 g powdered sugar

Ingredients needed for the cream:

• 300 ml of milk
• 1 full spoon of food starch
• 100 g caster sugar
• 3 egg yolks
• 200 g soft butter
• 2 tablespoons of coffee syrup

Ingredients needed for the chocolate layer:

• 60 ml of liquid whipping cream
• 100 g of dark chocolate
• 2 tablespoons of caster sugar
• 20 g of butter

Ingredients needed for the chocolate glaze:

• 150 g of butter
• 50 ml of liquid whipping cream
• 100 g of dark chocolate

Method of preparation:

For the sheets , put the almonds in a bowl. Add powdered sugar, eggs, melted butter, starch and mix until smooth. At the end, we also incorporate the egg white foam, using a spatula. We divide the composition into 3 equal parts.

Line the back of a tray (20*30 cm) with baking paper. We transfer part of the composition to the back of the tray, even it out and bake the sheet in a preheated oven at 175 degrees for 10-12 minutes. We proceed in the same way and bake 2 more sheets, also on the back of the tray. Let the sheets cool.

For the syrup, put the coffee in a bowl. Add the sugar, mix and heat over medium heat until the sugar dissolves completely. Boil for about 5-6 minutes. Remove from heat and add 1 teaspoon of rum essence, optional. Let the syrup cool.

For the cream, put 2 tablespoons of milk in a bowl. Add the starch and mix well. We add a little more milk, mix again, then add another 200 ml of milk and boil everything on medium heat.

Meanwhile, mix the egg yolks with the remaining milk and 100 g of sugar, until we get a foamy composition. After the milk thickens, we add the yolk composition to the bowl, homogenize and bring everything to the boiling point. Take off the heat and add 2 tablespoons of coffee syrup. Let it cool to room temperature.

Separately, we mix the butter foam, then we incorporate it into the cream, mixing until homogeneous.

For the chocolate layer, pour the cream into a bowl. Put on the fire, add the butter and chocolate and mix until homogenized. Let it cool to room temperature.

Assembly: sheet, syrup, 2/3 cream, sheet, syrup, chocolate layer, sheet, syrup, cream. Put the cake in the refrigerator for at least 90 minutes.

For the glaze, put the butter in a bowl. Add the cream, the chocolate pieces and put on a steam bath, mixing until homogenized. Let it cool to room temperature.

Spread the glaze over the cream layer. We uniform. We refrigerate the cake overnight and portion it only the next day.

Savor with gusto! Good appetite!