Cake "Lemon Opera"
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Opera! Not a traditional option. Bright, delicious, summery, fresh. Opera-not the cake! For more details –HERE!
Ingredients for Cake "Lemon Opera"
- Chicken egg - 300 g
- Powdered sugar - 225 g
- Flour almond - 75 g
- Flour - 60 g
- Granulated sugar - USD 362.5 g
- Butter - 210 g
- Egg white - 155 g
- Yolk egg - 30 g
- Dark chocolate - 110 g
- Cream - 150 g
- Lemon peel - 1 tsp.
- Honey - 16 g
- Liqueur - 35 ml
- Cocoa powder - 50 g
- Gelatin - 8 g
Step by step instruction of cooking Cake "Lemon Opera"
Gioconda biscuit: For the dough: eggs 150 grams, 113 grams Powdered sugar, almond Flour is 37.5 (38 g), wheat Flour 30 grams, egg white, room temperature 60 g, Sugar fine 15 grams, butter 20 grams. First of all you need to prepare the pan. This amount of dough should be enough for exactly on a baking sheet 33х40. If the pan is smaller biscuit get thicker, and it is wrong. If you do not have a pan the right size, just evenly spread the dough on your baking sheet, of a thickness not exceeding 0.5 mm. Uniformity check with a wooden stick, plunging (pointing!)) it in different parts distributed according to the pan test. In the future, you should get a cake 24 to 14 cm, thickness 3.5 cm, which after cutting and smoothing the edges will be a size 22 (23) 12 (13) see, If you want a larger cake – bake 2 (3) biscuit (respectively, increasing aspect ratio) and crop to the desired size. I baked a double batch of the cake of 20.5 24.5 cm Biscuit in the middle I managed to put together. Baked in two pans, the batter for the cake was prepared by two times. Ie in total it took me: 300 g eggs 225 g sugar powder, 75 g almond flour 60 g flour 120 g protein, 30 g sugar, 40 g butter. It was possible to make from this portion of dough and spread it on two baking sheets. In this short baking time (8-11 minutes), nothing would have happened.
So, baking tray lay baking paper. To make the sides, the dough should be distributed evenly and uniformly). Preheat the oven to 180C.
To prepare: weigh all the ingredients. SIFT the flour and almond flour, and powdered sugar. The flour can be optional to add 1/8 tsp razryhlitelya that, of course, is a complete outrage and violation of all norms, but...we were born to break all of these rules))) and to make dreams come true!
Make a meringue. Whisk 60 grams of protein until soft peaks form and until when it will remain liquid protein per day. In three steps to introduce a 15 g fine sugar, continuing to mix. We saivam protein and strengthen mass. I never take protein out of the fridge. On the contrary, I bring it to room temperature. Before work with protein to wipe the bowl, the knife break the eggs, the blades of the mixer with a cloth moistened with vinegar, removing all possible traces of dirt or grease. Begin whisking on low speed to finish on average. At high speeds there is a risk of protein overwhip it, make it cotton. Protein glitters from the bowl do not fall for overturning the bowl – the meringue is ready. Cover the bowl with cling film and leave in the fridge.
Slightly beat with a mixer eggs 150 gr. Add 113 grams of powdered sugar, continuing to whisk. After a few minutes add the SIFTED several times through a large sieve the almond flour -37,5 (38) gr. Continue whisking until white air masses. The bowl is tiltable from side to side, turning in a circle. Tipped to himself, whisk, turn a little, whisk, turned on itself –a whisk. Beat tilted in order to introduce as much oxygen into the dough.
While the dough is whipped, set on fire a prepared pan with 20 g butter. Drown.
Sift in the dough of the flour (if using razryhlitel –sift the flour with razryhlitelem through a fine sieve several times), continue whisking. Pour the batter in HOT butter, right under the blades of the mixer, continuing to beat and increasing the speed of the mixer. The introduction of hot oil guarantees uniform distribution on the sponge cake and the oil leak on the bottom of the cake when baking, what happens is a complete collapse and the death of the sponge. Whip a few minutes at high speed. Leave the mixer.
Input part whipped protein. Gently stir with a spatula from the top down and in a circle, all the forces trying not to break the air bubbles.
The remaining sift the flour on top. Then enter the remainder of the protein.
We have got the right dough.
For comparison I give is not correct)) the dough. The dough in which the butter is evenly distributed. Visible small the particles, broken mixer. Then they form a greasy strip on the bottom, no matter how rare. The sponge cake is not homogeneous –like dry and brittle in some places.
Bake at 180C for 8-11 minutes. Readiness check wand. Baked biscuit. Golden-brownish color.
Thus, the main components of success:1) proper meringue 2)screened and correctly weighed ingredients 3) whisk with tilt 4)introduction of the hot butter into the dough 5) roll of baking paper in the form of very contribute to the uniform distribution test. I have, if you look at the picture, you can see that the pan, not deep, is near the walls like "depression", which I filled with narrow strips of baking paper so the cake is smooth.
Lemon butter cream. We will need: 30 gr egg yolks, 112,5 g fine granulated sugar, double cream 15 gr, 20 gr lemon juice 10 gr. of lime juice 35 g egg whites 150 g butter at room temperature.
Do Italian meringue. Begin to whisk 35 grams of protein in a small bowl. Again, whisk until soft peaks form and to the stage when the liquid protein at the bottom of the bowl remains. Injected in three doses of 12.5 grams of sugar.) hee hee!
Pour the syrup into the beaten egg whites very thin stream, without stopping the mixer (the mixture will increase in volume), increase the speed and continue to beat until the mixture cools down to 35-40 degrees. Aside, have yolks.
Mix 30 gr egg yolks 50 gr of sugar. Add 15 g cream 20 gr lemon juice 10 gr. of lime juice. Mix well.
Put in a water bath on medium heat, cook until thick. Constantly stir with a spatula. I also whipped with a whisk periodically. Will take 4-6 minutes. You will see the consistency of "liquid jelly".
Remove from heat and beat 8-10 minutes until OSVETLENIE mass and increase in volume.
Beat 150 g butter room temperature, cut into pieces, to lush, creamy mass.
Add the mixture with egg yolk, brought to room temperature (the same temperature as the oil). In several stages, whisking as the cream at the right temperature, and even whipped, and yolk weight at room temperature, nothing should separate. Naturally, the oil should be of good quality. And yet –long whip is not necessary, as I already wrote –the oil we have whipped into the cream. Get a light, homogeneous, shining mass of butter cream.
To make the buttercream less oil )) and more light entered him in three steps our Italian meringue. Gently stir with a SPATULA until smooth.
The ganache We will need: 110 g of bitter (I used 66%) chocolate is VERY good quality –this depends on the taste and texture of ganache, cream 70 g fat, 2 tsp lemon juice and 1 tsp lime juice, 16 g liquid honey-20 g butter at room temperature.
Heat the cream with honey, lemon and lime juice in a small saucepan, bringing the mixture to a boil, but do not boil.
Pour the liquid into the chopped pieces of chocolate. Wait a few minutes, stir with a spoon gently around the circle. Add butter. Stir until smooth and blended.
So. Our ganache.
The syrup We will need 75 g sugar, 75 g of water, 1.5 tsp. lemon peel, 20-35 ml of Limoncello liqueur (to taste. Well, of course, from the strength of liquor depends))).
Sugar, water, lemon zest bring to a boil. Set aside. Strain through a sieve. A little cool. To enter the liqueur.
Assembly to Melt 30-40 grams of dark chocolate in a water bath or in the microwave. Fluff the bottom of the bottom biscuit with a cooking brush. Place in the refrigerator (the freezer) to harden chocolate.
The cake I usually collect in the frame. So go out and better and smoother layers. So, the bottom layer of the cake we put chocolate side down, on the basis, covered with cling film. The role of the Foundation I have played a small rectangular metal plate, the size of it is quite possible to cram the cake in the freezer to freeze. Impregnate the sponge with the syrup. As I already wrote somewhere, cool the cake it is best to soak with warm syrup. So if I just heated the syrup in the microwave. A thin layer (2-3 mm) evenly apply the lemon frosting using spatula.
Put the last biscuit, just pressing (not pushing), impregnate it with the syrup. Apply the cream on top is VERY neat and tidy. The surface should be smooth. I usually at this point spatula heated in hot water, wipe dry and easy going at the cream. To avoid a strong melting.) Here the photo shows inscriptions made by me on film. Tell))) If the batter does not lay down exactly, in some part of the edge of the biscuit turned out a little thicker and the other thinner...I therefore note that where it is thickest edge to the biscuit, which I put the next tier had in the place is a little thinner edge. If the edges are strongly thick –align mercilessly, cutting off the upper protruding part with a very sharp knife or even cut off these edges, if biscuit enough to build the cake of the desired size. In short –the idea: to achieve flatness all the layers –even thickness! So the finished cake put into the refrigerator.
Glaze. My favorite. 100 ml of cream mixed with 120 ml of water and 145 g of granulated sugar. Bring to the boil, add 50 grams of cocoa is not sweet. Boil until 103С (not worried about the temperature : dissolve cocoa in full, work hard, homogeneous in appearance the mixture is boiling heavy large bubbles -done!). To enter in the still hot glaze pre-soaked in cold water for 5 minutes and pressed 8 gr gelatin sheet. Strain through a sieve. I like this glaze because I like a minimum of ingredients and work with it easily. The remains of the glaze can be frozen and stored in the freezer. To use, heat in the microwave. Everything works fine –not tried out it.
Release the cake from the frame with a hair dryer, blowing her sides of the form. If you want to help thin sharp knife. Trim the edges heated in boiling water and rubbed dry with a sharp knife, that were clearly visible layers. To write an Opera in any known language)) or decorate as desired....
BON APPÉTIT MY FELLOW COOKS!
Here is a purely technical one photos the height of the cake.... Lost half an inch on the bottom –line of such, and so it is evident that the cake is 3 cm in height.
And this is-we have been so Sunny day!