About types of sugar and their effect on the retention of water in a frozen product. He talks in simple language about the required percentage of solids in the product, about the role of eggs in baking. Garnish with fresh berries to finish.When Alexand Trofimenkov tell about theory of pastry is traditionally a moment of absolute silence in the classroom. Allow the cake to set in the refrigerator for at least 1 hour before unmolding.

Spread thin layers of buttercream and ganache between each layer, reserving enough buttercream to pipe on for the top. Cool down before using.Ĭut out 4 squares of cake. Whip with the additional cream.īring to a simmer. Melt dark chocolate into cream with salt and butter. Slowly whisk in softened butter into the mixture until emulsified. Heat up the puree until it is warm and pour into the egg yolks, continuously whipping until doubled in volume. Once baked, cool completely before removing from the baking sheets. Spread evenly on three silicone baking sheets and bake each sheet at 350 degrees F for 18 minutes. Once the whole eggs reach ribbon stage and the egg whites reach stiff peaks, fold everything together with the oil.

Whip egg whites with the rest of the sugar, salt, and vanilla. The end result? Bright pink, fluffy, and not too shabby actually! For this version, it still uses the jaconde sponge and ganache, but for my soaking liquid, I went with lemon-elderflower syrup, and for the French buttercream, I went with a mixed berry instead of coffee.

So I decided to make a version that uses berries instead of coffee, just to bring in some brightness to it. Ever since my first Opera cake, I wanted to do another rendition, but using more summery flavors. I made this cake with my friend Adrienne just because I’m still trying to convince her to audition for season 11 of MasterChef and I wanted to see how quickly she can pick up arguably a tricky cake to make.

How to make an opera cake