Gateau l’Opera
INGREDIENTS
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Opera Cake
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Cake
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6 large egg whites
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30g caster sugar
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225g ground almonds
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225g icing sugar
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6 large eggs
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70g plain flour
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45g unsalted butter, melted and cooled
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Passion Fruit Syrup
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125ml passion fruit puree
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65g caster sugar
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Coffee Buttercream
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10g instant espresso powder
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15ml boiling water
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100g caster sugar
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60ml water
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1/2 tsp vanilla bean paste
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1 large egg
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1 large egg yolk
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200g unsalted butter, room temperature
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Chocolate Ganache
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240g dark chocolate, finely chopped
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125ml whole milk
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60g double cream
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60g unsalted butter, room temperature
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Chocoalte Glaze
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115g unsalted butter
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150g dark chocolate, finely chopped
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