Cake “Opera in white”



White Chocolate (200 g to 130 g of mousse + for glaze) – 330 g
Liquor (lemon or rum 2 tablespoons of oil cream + 2 tablespoons of mousse) – 4 tbsp. l.
lemon peel (1 tsp of oil 0.5 tsp cream for mousse + zest of half a lemon cut off strip for glaze) – 1.5 tsp..
Butter, cream (20 g to 250 g + sponge for oil cream) – 270 g
Salt (a pinch)
Flour – 35 g
Sugar (35 g to 190 g of sponge cake + cream + oil to 25 g for impregnation) – 250 g
Egg Protein (3 + 3 for the biscuit for oil cream) – 6 pieces
Eggs (large) – 3 pcs
Powdered sugar – 125 g
Almonds (peeled) – 125g
Cream (35% of 300 (240 + 60) for the mousse + 100 for the glaze) – 400 g
Water – 70 ml
Gelatin (in my plates – 7 g to 6 g + mousse Glaze) – 13 g
Milk – 100 g


1. Biscuit Gioconda:
for the cake, we need to bake two of biscuit, the ingredients are products of only one, because the dough for each whipped separately.
First we need to prepare the almond flour.
Put the almonds, I used almond petals and powdered sugar in a blender and a good meal to break up the state.

2. Sift through a sieve, if left pieces, put in a blender and punch again.

3. Eggs 3 pc. RT good beat with a mixer

4. Continuing to whisk enter the almond mixture and whisk for about 5 minutes.

5. Add the flour and mix with a spatula.

6. Beat the whites 3 pcs in a separate container. with salt until soft peaks form, still whisking introduce 35 g sugar and beat until stable peaks, connect the 2 admission with almond-egg mixture by folding the bottom up and around.

7. In the cooled melted butter and 20 g add a couple of art. l. dough mix and combine with the biscuit mass.

8. The finished dough dripping with spatula tape.

9. Put the dough on a baking sheet 35×35 cm in size
the laid baking paper and
greased with butter and spread evenly over it 1 cm thick.

10. Bake in a preheated to 180 “C oven until light golden color for 8-10 minutes. Focus on your oven !!!

11. Turn the finished biscuit on a blank sheet of baking paper and remove the one on which it was baked.
In the same way to bake a second cake from which we need only half of the remaining cake can be frozen or cook from it any dessert.

12. The Swiss Oil Cream:
Protein shake up 3 pieces of sugar 190 g to a stable foam in the pan of. of stainless steel. Put it on a steam bath and continue beating with a mixer until the proteins are not heat up to a temperature of 70 “C, if not have a thermometer, you can check with your finger, as the signal is ready to completely dissolve sugar.

13. Transfer the proteins in the cold tank and continue whisking until the meringue has cooled down completely.
Continuing to whisk enter in three stages butter 250 g at room temperature.

14. Add 2 tablespoons liqueur. l. 1 hr and peel. l. l, mix well.
knock three cake size 16h28 cm from the finished biscuit.
From water and 25 g of sugar and 2 tablespoons liqueur. l. prepare impregnation.
Place first cake on a platter and put the cooking box, impregnate and apply it half an oil cream.

15. Cover with second Korzh, impregnate and apply the oil remaining cream.
Cover with the third Korzh, soak and put 1 hour in the refrigerator.

16. White chocolate mousse:
Heat the cream to 60 ml of 90 “C and put them in 200 g of chocolate sliced ​​into pieces, let stand for 2 min., And stir until uniform.
If you cook a cake in the warm season, then of course, it is better to add a little mousse gelatin. I did not add, and although it is not hot, but still warm mousse very quickly began to melt. So, if you add the gelatin:
Soak gelatin in 7 g cold water. Squeeze swollen gelatin and dissolve it in hot chocolate.

17. Cream 240g whip until soft peaks form and connect with cooled down to 40 “with chocolate.

18. Take the cake out of the fridge and put on the 3rd mousse cake. Put in the fridge for 7-8 hours to completely harden and

19. Mirror Glaze:
Soak gelatin 6, in cold water.
Heat the cream in a saucepan and 100 g of milk and lemon zest, the cut tape to a boil, remove the tape and put the pieces of 130g of chocolate, stir well to completely dissolve the chocolate.
Squeeze the swollen gelatin and dissolve it in the chocolate-cream mixture, stirring gently with a spoon, and not lifting it high, so as not to have formed bubbles, if you still hit it happened a couple of times on the table pot.
Cool the glaze to 40 “C, and strain through a sieve.

20. Pour the icing on the cake is not frozen straightening, you can slightly tilt the dish with a cake, the icing will form a beautiful bed itself.
Put in the refrigerator and allow to harden completely.

21. Decorate the cake with a sprig of mint sugar-coated, plastic roses, a link to the recipe I give below and almonds in chocolate.

22. cover the mint leaves with sugar: it’s simple – cover with a brush mint leaves with egg white and then roll them in fine sugar. Post a dry well.

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