This my new bicycle! It is lovely... and tall! And after some thought I'm going to call it Gargamel. I haven't taken it out for a ride yet... due to the fact that I had only managed to work out how to lift the kickstand after a telephonic conversation with the seller, and that I'm slightly wary that I might fall. I don't think training wheels are available in adult size bike but anyway, I'm going to practice and I can't wait to be so proficient that I can ride it on the streets!! Just like those elegant Copenhagen chic cyclists!
So otherwise, how have you been? Such a wet week! I'm staying indoors under the doona watching Survivor repeat. Again. Here is the recipe for the Opera that I mentioned last week.
L'Opera
(makes about 20 servings)
The cake
6 large egg whites, at room temperature
30 gr granulated sugar
225 gr almond meal
225 gr icing sugar, sifted
6 large eggs
70 gr flour
45 gr unsalted butter, melted and cooled
To make the cake : Preheat the oven to 220°C and position the racks to divide the oven into thirds. Line 2 31x39 cm swiss roll pans with baking paper and brush with melted butter. In a clean dry bowl beat egg whites until they form soft peaks and gradually add the granulated sugar until the peaks are stiff and glossy.
In a different bowl, beat almonds, icing sugar, and eggs on medium until light and voluminous, about 3 minutes. Add the flour and beat on low speed ONLY until it disappears. Using a rubber spatula, gently fold the meringue into the almond mixture then fold in the melted butter. Divide the batter between pans and spread evenly. Bake for 5-7 minutes until they are lightly browned and just springy to the touch. Put the pans on a heatproof bench, cover each with a sheet of baking paper, turn the pans over, and unmould. Carefully peel away the paper then turn over and let the cakes cool to room temperature. The cakes can be made up to 1 day ahead, wrapped and kept at room temperature.
The coffee syrup
125 gr water
65 gr sugar
7 gr instant espresso or coffee powder
To make the syrup : Stir the water, sugar and coffee together in a small saucepan and bring to the boil. Remove from the heat and cool. The syrup can be covered and refrigerated for up to a week.
The coffee buttercream
10 gr instant espresso or coffee powder
15 gr boiling water
100 gr sugar
60 gr water
pulp of 1/4 vanilla bean
1 large egg
1 large egg yolk
200 gr unsalted butter, at room temperature
To make the buttercream : Make a coffee extract by dissolving the instant espresso in the boiling water; set aside. Bring the sugar, water and vanilla bean pulp to a boil in a small saucepan, stirring just until the sugar dissolves. Continue to cook without stirring until the syrup reaches 124°C, pull the pan from the heat. While the syrup is heating, putt the egg and yolk in a bowl and beat until pale and foamy.
When the sugar syrup is at temperature, reduce the mixer speed to low and slowly pour in the syrup down the side of the bowl. Don't try to stir the spatters into the eggs if some syrup spin to the sides of the bowl. Raise the speed to medium-high and continue to beat until the eggs are thick, satiny, and at room temperature, about 5 minutes.
Working with a rubber spatula, beat the butter until it is soft and creamy but not oily. With the mixer on medium speed, steadily add the butter in 2 tbsp chunks. When all the butter has been added, raise the speed to high and beat until the buttercream is thickened and satiny. Beat in the coffee extract. Chill the buttercream, stirring frequently until it is firm enough to be spread and stay where it is spread when topped with a layer of cake, about 20 minutes. The buttercream can be packed airtight and refrigerated for 4 days or forzen for 1 month; bring it to room temperature before using, then beat to smooth it.
The ganache
240 gr bitter sweet chocolate, finely chopped
125 gr whole milk
60 gr heavy cream
60 gr unsalted butter, at room temperature
To make the ganache : Put the chocolate in a medium bowl, bring the milk and cream to a full boil, pour it over the chocolate and wait 30 seconds, then stir gently until the ganache is smooth and glossy. Beat the butter until it is smooth and creamy, then stir it into the ganache in 2-3 additions. Refrigerate the ganache, stirring every 5 minutes, until it thickens and is spreadable, about 20 minutes. The ganache can be packed airtight and refrigerated for up to 3 days or frozen for 1 month; bring to room temperature before using.
To assemble the cake : Line a baking sheet with baking paper. Working with 1 sheet of cake at a time, cut and trim each one so that you have 2 pieces : 1 25cm square and 1 25x12.5 cm rectangle. Place 1 square of cake on the baking sheet and moisten the layer with coffee syrup. Spread about 3/4 of the coffee buttercream evenly over the cake. Top with the 2 rectangular pieces of cake, placing them side by side to form a square and moisten with syrup. Spread the ganache over the surface, top with the last cake layer, and moisten with syrup. Chill the cake in the freezer for about 10 minutes.
Cover the top of the cake with a thin layer of coffee buttercream, to smooth the top and ready it for the glaze-so go easy). Refrigerate the cake for at least 1 hour or for up to 6 hours; it should be cold when you pour over the glaze. Or if you are in a hurry, pop the cake into the freezer for about 20 minutes, then continue.
The chocolate glaze
115 gr unsalted butter
150 gr bittersweet chocolate, finely chopped
To glaze the cake : Bring the butter to a boil in a small saucepan. Remove the pan from the heat and clarify the butter by spooning off the top foam and pouring the clear yellow butter into a small bowl; discard the milky residue at the bottom of the pan. Melt the chocolate in a bowl set over simmering water, then stir in the clarified butter.
Lift the chilled cake off the baking paper lined pan and place it on a rack. Put the rack on the baking paper lined pan and pour the glaze over the cake, using a long offset spatula to help smooth it evenly across the top. Slide the cake into the refrigerator to set the glaze and chill the cake; it should be served slightly chilled. At serving time, using a long thin knife that you dip in hot water and wipe dry between each cut, carefully trim a thin slice form the sides of the cake so that the drip of glaze are removed and the layers revealed.
Et voilà! Don't let the different components discourage you, it is really not as hard and complicated as the instructions may seem.
Note :
1. I used hazelnut meal because I had some at home.
2. Next time I wouldn't put all the coffee extract in the buttercream.
3. I forgot to fold in the melted butter in the cake mixture! No harm done though...
4. The chocolate glaze made the cake looked like a pro. Would use this recipe again. The ganache also is nice.
ps. Another photo of my bike. Can't help it, I love it!
