Gâteau Opéra

COOK TIME
90 mins

TOTAL TIME
315 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Line a baking tray with baking paper. Separate the eggs for the sponge cake. Beat the egg whites with 1 pinch of salt until stiff, adding sugar. Stir in the egg yolks one by one. Sift flour on top and fold in almonds. Spread on the baking tray to form a rectangle (approx. 29 x 36 cm). Bake in a hot oven for about 8 minutes. Turn out on a clean kitchen towel and let it cool down.

2. 2

   For the white coffee cream, heat 100 g cream with coffee beans and simmer for about 1 minute. Then remove from the heat and let it cool down to room temperature. Whisk 225 g soft butter with the whisk of the mixer for about 3 minutes until creamy. Sift icing sugar and stir in 2 portions. Pour the coffee bean cream through a sieve and stir in by the spoonful.

3. 3

   Break the chocolate into pieces for the ganache. Heat 200 g cream and 25 g butter. Remove from heat. Add chocolate and melt while stirring. Let the ganache cool down, stirring more often.

4. 4

   Line a box form (inside approx. 9 x 29 cm; approx. 1.9 l capacity) with foil. Cut the biscuit into 4 strips (each approx. 9 x 29 cm). Place 1 strip as a base in the mould, sprinkle the remaining biscuits with espresso. Ca. 1⁄3 Spread white cream on the sponge cake in the mould and refrigerate for about 15 minutes. Ca. 1⁄4 Spread ganache on top. Cover with an espresso sponge cake. Repeat layers and cooling times twice more. Finish with ganache. Chill the cake for about 3 hours.

5. 5

   Lift the cake out of the mould, remove the foil. Straighten all around with a knife dipped in hot water. Decorate with chocolate rolls as desired.

Nutrition Facts

KCAL
330 kcal

CARBS
25 g

FATS
24 g

PROTEINS
4 g