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Instructions. Preheat the oven to 350F. Line and spray 3, 8-inch cake pans with parchment paper; set aside. Prepare the sponge cake layers: place the eggs and sugar into mixer bowl and whisk on high speed for 5 to 7 minutes until light, fluffy and almost white in color. Add the vanilla and whisk to incorporate.
Gallery Behind the Scenes The Opera Cream Cake at The BonBonerie
Instructions. To make the almond sponge: Preheat the oven to 400 F. Line two sheet cake pans with parchment paper. In the deep bowl of a mixer fitted with a balloon whip, beat the egg whites until foamy. Continue beating, adding 2 ounces of the sugar gradually, until stiff, glossy peaks form. Transfer to a large clean bowl.
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Bake the Cake: Heat the oven to 175ºC/350ºF. Grease and flour an 8-inch cake pan, then line the bottom with parchment paper. In a large bowl, whisk 113 grams (½ cup) of the sugar, the almond flour, ½ cup of the all-purpose flour, the baking powder, and salt. Add the whole eggs and melted butter and whisk until smooth.
Gallery Behind the Scenes The Opera Cream Cake at The BonBonerie
Remove the bowl from the mixer and, using the whisk attachment or a rubber spatula, gently fold the meringue into the almond batter. Pour the batter into the prepared pan and spread evenly with an offset spatula. Bake until the cake is set and just golden on top, 12-15 minutes. Let the cake cool completely in the pan.
Gallery Behind the Scenes The Opera Cream Cake at The BonBonerie
Beat until just combined, about 1 minute. Set aside at room temperature until ready to assemble. To assemble the cake, cut the almond sponge cake crosswise into thirds (each about 6 by 13 inches.
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The Opera Cream Torte has been our signature cake for over 30 years. It's different than most cakes you'll find at other bakeries, or pretty much anywhere! Its rich, dense, chocolate chip-studded texture means that when consumed cold, the cake firms up and can taste dry. The Opera Cream needs to be eaten at room temperature, which is when it.
Opera Torte {Video recipe}
Set aside. Carefully spread 3/4 of the coffee buttercream over the surface of the cake layer on the baking sheet. Lay the two 10 x 5-inch cake rectangles (so they make one 10 x 10-inch square) side by side on top of the buttercream layer. Spread the ganache over the cakes in a smooth, even layer.
Gallery Behind the Scenes The Opera Cream Cake at The BonBonerie
Vanilla-infused opera cream is whipped and generously bookends the cake layers. Glaze It. The same silky smooth opera cream frosting crowns the torte's top layer, before it's finally finished with a dark chocolate marquise glaze. Fancy Flourish. Semisweet chocolate shavings encrust the sides, while handmade white-chocolate diamonds tuck.
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Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on parchment on a wire rack. Move cake to a cutting board, and trim edges to create a 15x10½-inch rectangle. Discard edges. Cut into 3 (10½x5-inch) rectangles. Peel off parchment paper, and discard parchment.
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Preheat the oven to 450F. Lightly grease a 17×11 jelly roll pan and line it with parchment; grease the paper (alternatively, use a Silpat and grease the mat). Using a stand mixer fitted with the paddle attachment, beat the almond flour, confectioners' sugar, all-purpose flour, whole eggs, and egg yolk until combined.
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Brush the remaining syrup over the other side of the biscuit. At this stage, there should be a gap of 6 or 7 mm to the top of the square ring. Traditionally, the thickness of an Opera cake should not exceed 3 mm. 31. Spread another layer of coffee butter cream, to a thickness of 3 or 4 mm. 32.
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Step 1. Put oven rack in middle position and preheat oven to 425°F. Butter baking pan, then line bottom with a sheet of parchment or wax paper, leaving a 1-inch overhang on short sides, and.
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1. Melt the butter and set aside to cool down. 2. Combine the almond flour, 150g of sugar, cake flour and half of the eggs in the bowl of a mixer fitted with the whip attachment. 3. Whip the mixture for a couple of minutes. Stop the machine, scrape down the bowl, then whip 3 more minutes. 4.
Behind the Scenes The Opera Cream Cake at The BonBonerie, Cincinnati
Preheat the oven to 400 F and line an 11-x-17-inch sheet pan with parchment paper. Whip the 2 egg yolks and the whole egg with the ¼ cup of sugar until it is thick, pale and holds a ribbon when the beaters are lifted. In a separate bowl, stir the ground almonds and flour together. In another bowl, whip the 2 egg whites until foamy, then slowly.
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Beat the egg yolk mixture until very stiff, gathering around the beater, and the outside of the bowl is barely warm to the touch. 4. Dissolve espresso powder in 1 tablespoon of water in a small bowl. Add the butter, a tablespoon at a time, to the buttercream. Beat on medium speed and slowly drizzle in the coffee.
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Gradually add in the melted butter and orange liqueur, and beat until combined. Take the egg yolk mixture and fold it into the egg white mixture. Then fold in the flour mixture. Grease and flour a 9-inch round cake pan. Pour the batter into the pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
