French Opera Cake



Jaconde Sponge (Almond sponge) x 3pax

Group 1
Ground almond 300g
Icing sugar 172g - sieve
Plain flour 78g - sieve
Whole eggs 375g
*mix together in a mixing bowl

Group 2
Melted butter 20g

Group 3
Egg white 255g
Caster sugar 128g
*whisk until medium peak
*make sure bowl is clean n dry
*egg white non trace of yolk


Direction
Mix Group 1

Mix the egg white for a while at speed 2 untill got bubble then add sugar slowly n move to speed 3
Check for medium peak
Once merigue is ready fold the merigue bit by bit or 2times in one direction gently
Divide portion into 3tray
Spread on the tray



Tap the tray lightly n ready to bake
Bake at 220deg for about 10 to 15mins
Coffee Buttercream 3pax

Egg white 75g

Caster augar 150g
Water 70g
*together in a ppt

Butter 300g *cut into chunck
Coffee compound 15g

DIRECTION 
*italian method wit heat**
Pour egg white into mixer  n slowly beat speed1

Boil water n sugar at high heat about 116 deg until bubbles **big n small bubble

Pour the water + sugar into the side of the mixer still on low speed

Once pour move to speed 2 
Then speed 3
*touch the base of bowl when its luke warm can remove n slowly scrap n remove sugar bits if any

Put back to the mixer change the blade turn to speed 2 n gradually put in the butter beat until light n creamer
Add coffee compound n let it mix well n put aside

Chocolate Ganache
Dark chocolate couvertire 450g
Whipping cream 450gm
Glucoae syrup 30gm

Boil the whipping cream with glucose syrup
Stir well as theee is glucose
Once boil got bubble pot up pour into the chocolate n stir..leave to set/chill

Coffee Syrup

Water 187.5g
Sugar 15g
Coffee satchet 15g
Coffee compounfld 7.5g

Cake assembly

Prepare Glaze
Chocate couverture 200g
Oil 45g
Melt the chocolate
Add oil n stir 



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