condiments

30 g flour

North almond100g

condiments

Eggs (of hens)

three

yolk

three

albumen

three

Cream that can be thickened to make whipped cream

70 ml

Chocolate (black)

75 grams

coffee

3.6 grams

condiment

powdered sugar

50 grams

butter

150g

White granulated sugar

100g

water

230 ml

Making method of cake in opera house

Joconde: almond 100g, sugar powder 50g, whole wheat powder 30g, whole eggs 3, protein 3, unsalted butter 20g, sugar 20g.

1. Break almond (Figure 1) (Figure 2), add sugar powder and whole wheat powder, mix together (Figure 3), and sieve (Figure 4).

2. Add the whole egg several times and stir well (Figure 5). Be careful not to draw circles to avoid tendons.

3. Salt-free butter is melted into liquid state in water, added into the batter, and stirred evenly.

4. Beat the protein into coarse bubbles, add sugar in three times, and beat until it hardens and bubbles (Figure 6).

5. Add the protein into the batter for three times and stir well.

6. Pour the batter into the baking tray and gently knock out the bubbles (Figure 7).

7. Put it in the middle layer of the oven and bake at 200 degrees for about 10 minute (Figure 8).

Coffee cream stuffing: 3 egg yolks, 50g sugar, 30ml water, unsalted butter 130g, alcoholic coffee1.8g..

1. Egg yolk is broken

2. Boil the water and sugar together to 1 18 degrees, slowly pour into the egg yolk like a thread, beat while pouring until the egg liquid is white and sticky (Figure 9), and cool.

3. Add the softened salt-free butter into the yolk paste twice and stir until there are no particles (Figure 10). Recommend electric egg beater.

4. Add a little boiling water to the alcoholic coffee, pour it in and stir it evenly (forget to take the finished product drawing).

Chocolate Ganesh: 75g of dark chocolate (more than 72%), 70ml of fresh cream.

1. Chocolate melts in water.

2. Boil the whipped cream, slowly pour it into the chocolate, stir until there are no particles, put it in, and feel sticky after cooling (Figure 1 1).

The preparation method of syrup: sugar 30g, water 200ml, alcoholic coffee1.8g.

Boil water and sugar, add coffee and mix (figure 12).

Assembly (without photos):

1. Cut the cake into four portions, each of which is 10* 10cm. Because the cake was baked thick, I cut each cake into two pieces, so it was eight pieces in all.

2. Put the first cake baking side down on the oiled paper, brush a lot of syrup and spread a layer of coffee cream filling.

3. Cover the second cake, brush it with plenty of syrup, and smooth it with chocolate ganache.

4. Cover the third cake, brush a lot of syrup and spread a layer of coffee cream filling.

5. Cover the fourth cake, brush it with plenty of syrup, and smooth it with chocolate ganache.

6. Cover the fifth cake, brush a lot of syrup and spread the coffee cream filling twice.

7. drizzle with chocolate ganache and cut off the excess parts on the four sides after refrigeration.

Cooking tips

Each layer of coffee cream filling or chocolate ganache can be kept in the refrigerator for a period of time, which will be easier to handle.