Opera Cake.en.yml

---
name: Opera Cake
tags: cake, dessert
serves: 1
note: >-
  <p>Contains partly pasteurized eggs in the buttercream. Use fresh eggs and keep refrigerated.</p>
  <p>Makes four biscuit layers - use three quarters for a three layer version.</p>

cooking:
  - ingredients:
      - ingredient: Water
        amount: 150
        unit: ml
      - ingredient: Sugar
        amount: 150
        unit: g
      - ingredient: Instant Espresso
        amount: 3
        unit: packets
      - ingredient: Amaretto
    yields: Coffee Syrup
    instructions: >-
      Bring water, sugar and espresso powder to a boil and stir to dissolve. Let cool and add a generous dash of 
      Amaretto. Set aside.

  - ingredients:
      - ingredient: Eggs
        amount: 6
    yields:
      - Egg Yolks
      - Egg Whites
    instructions: Split eggs. Whip all egg whites. Reserve {{.167}} egg yolk

  - ingredients:
      - ingredient: Butter
        amount: 30
        unit: g
    yields: Molten Butter
    instructions: Melt butter.

  - ingredients:
      - ingredient: Eggs
        amount: 5
      - ingredient: Sugar
        amount: 30
        unit: g
      - ingredient: Flour
        amount: 60
        unit: g
      - ingredient: Powdered Sugar
        amount: 60
        unit: g
      - ingredient: Ground Almonds
        amount: 200
        unit: g
    internal_ingredients:
      - Egg Whites
      - Molten Butter
    yields: Joconde Sponge
    instructions: >-
      <p>Preheat Oven to 220°C (upper/lower heat).</p>
      <p>Beat eggs and sugar until very foamy. Sift and fold in dry ingredients. Fold in egg whites. Fold in molten butter.</p>
      <p>Line two baking sheets with parchment paper and divide the batter between them. Spread flat (about 3mm thick) 
      and bake for 8-10 minutes.</p>
      <p>Layer sponges. Cut in half. Layer again, then cut out the largest rectangular area possible. Lather with syrup and set aside, covered with parchment paper.</p>

  - ingredients:
      - ingredient: Sugar
        amount: 130
        unit: g
      - ingredient: Water
        amount: 50
        unit: ml
      - ingredient: Eggs
        amount: 1
      - ingredient: Butter
        amount: 300
        unit: g
      - ingredient: Instant Espresso
        amount: 5
        unit: packets
    internal_ingredients:
      - Egg yolk
    yields: Butter Cream
    instructions: >-
      <p>
      Bring sugar and water to a boil. In the meantime, beat eggs together until foamy. Add boiling syrup to the eggs
      and continue mixing.
      </p>
      <p>
      Add in the butter in small cubes while the egg mixture is still hot. Keep mixing until incorporated. The butter 
      cream should be thick and creamy. If it is to runny, add more butter. The whole process may take half an hour --
      a stand mixer helps.
      </p>
      <p>
      Mix espresso powder with a minimal amount of water, then mix into the butter cream.
      </p>

  - ingredients:
      - ingredient: Chocolate
        amount: 150
        unit: g
      - ingredient: Milk
        amount: 60
        unit: ml
      - ingredient: Cream
        amount: 30
        unit: ml
      - ingredient: Butter
        amount: 50
        unit: g
    yields: Ganache
    instructions: >-
      Chop chocolate and melt in a baine marie at low heat. Add milk, cream and butter - half first, mix to incorporate,
      then the remainder.

  - internal_ingredients:
      - Joconde Sponge
      - Butter Cream
      - Ganache
    yields: Cake
    instructions: >-
      Assemble cake with alternating layers of sponge, ganache, sponge again and butter cream.

  - ingredients:
      - ingredient: Sugar
        amount: 100
        unit: g
      - ingredient: Cocoa Powder
        amount: 50
        unit: g
      - ingredient: Water
        amount: 50
        unit: ml
      - ingredient: Cream
        amount: 60
        unit: ml
      - ingredient: Agar Agar
        amount: 2
        unit: tsp
    yields: Mirror Glaze
    instructions: >-
      Mix and bring to a boil. Keep at a boil for 1-2 minutes. Strain through a sieve and let cool to 34°C. Strain again and pour over cake.