laafrica.blogg.se - Opera cake flavors

With the food mixer running, slowly pour the syrup over the egg yolks. In a pan over a gentle heat, dissolve the sugar in three tablespoons of water and then boil it steadily until the syrup reaches 110C/225F on a sugar thermometer. Pour into a bowl and leave to set.įor the crème au beurre, place the egg yolks in the bowl of a food mixer with the whisk attached. Stir until all the chocolate has melted and mixture is smooth and glossy. Remove from the heat and add the chocolate.

Peel off the baking parchment from the base of the cake and leave to cool completely.įor the chocolate ganache, pour the cream into a small pan and heat until just bubbling. Place a sheet of baking parchment over a cooling rack and turn the cake out onto it. Bake for 5-7 minutes until pale, golden-brown and springy to touch. Tip the mixture into the prepared tin and level the surface with a palette knife. Pour the melted butter down the side of the bowl and fold in, until incorporated. Fold in the flour, and then gently fold in the meringue in three separate batches. Whisk together for 3-5 minutes, or until doubled in volume. Tip the ground almonds and icing sugar into the bowl of a free-standing food mixer and add the whole eggs. Add the caster sugar, one teaspoon at a time, whisking between each addition to make a glossy meringue. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed from the bowl.

Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment. Remove from the heat, add the kirsch, stir and leave to cool completely.įor the joconde sponge, heat the oven to 220C/425F/Fan 200C/Gas 7.

Bring to the boil and simmer for 4-5 minutes, or until the syrup has reduced by half. Pour over 200ml/7fl oz water and cook over a medium heat until the sugar has dissolved. Slowly peel the parchment away and allow the cake to cool completely, about 20 minutes.For the kirsch syrup, tip the sugar into a small pan. Oil the wire rack and invert the cake onto the rack. Remove the parchment paper from the sides and allow the cake to cool for about 5 minutes. Transfer the cake on the parchment paper to a wire rack. Using a knife, loosen any edges that are stuck to the pan.

Bake the cake on the center shelf of your oven for approximately 12 minutes or until it just begins to become golden on the top and when the cake springs back when gently press down with your finger.

Also, reduce baking time to about 20 minutes or until it springs back when lightly touched. Also, reduce the vanilla to 1/2 teaspoon and add 1 teaspoon pure almond extract.

Make one recipe of the gluten free sponge cake as instructed, but make it in a jelly roll/roulade pan (approximately 11 x 8-inches) and substitute the 1 cup of all-purpose gluten free flour with 1/4 cup all purpose flour and 3/4 cup blanched almond flour.