Opera Cake 歌劇院蛋糕

This is what I made for my dad’s birthday in December (yes I know it’s already end of March now). There is actually nothing new about this cake but a combination of different things I’ve made before. Apart from a cake layer, the almond sponge cake could also be used as a cake wrapper. For detailed recipes, please read about my blog posts Joconde Imprime with Salted Caramel, Coffee and Chocolate Entremet, Joconde Imprime with Dark Chocolate Mousse and Strawberry Yogurt Cheesecake Entremet, Joconde Imprime with Coconut-Mango and Purple Yam Entremet, Biscuit Joconde Imprime with Strawberry White Chocolate Mousse and Raspberry Gelée Entremet. My foolproof way of making Swiss meringue buttercream with fresh egg whites is here.
這是12月時做給爸爸的生日蛋糕(對呀，現在已經三月尾了…)。其實這個蛋糕不是什麼新嘗試，因為都是把以前做過的東西湊拼而成的。杏仁蛋糕除了做餅底還可作蛋糕圍邊，詳細食譜和做法可參考法式甜品：海鹽焦糖咖啡朱古力慕絲蛋糕，法式甜品：朱古力慕絲配士多啤梨乳酪芝士蛋糕， 法式甜品：椰香紫薯配芒果乳酪慕絲蛋糕和士多啤梨白朱古力慕絲及紅桑子果凍配杏仁蛋糕圍邊。零失敗瑞士蛋白霜(新鮮蛋白版)詳細製作方法則可到這裏。

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Opera Cake 歌劇院蛋糕

Makes a 5.5” square cake
5.5”方形蛋糕

Ingredients

For the Almond Sponge Cake (for 11” square pan)
60 g almond flour
45 g icing sugar
20 g cake and pastry flour
2-1/2 large eggs
3 large egg whites
10 g granulated sugar (I use organic cane sugar)
20 g unsalted butter, melted
Notes: The eggs I use are 50 – 55 g each without shells.

For the Chocolate Ganache
50 g dark couverture chocolate
50 g whipping cream
10 g unsalted butter, softened

For the Espresso Swiss Meringue Buttercream
2 tsp meringue powder
2 Tbsp water
25 g granulated sugar (I use organic cane sugar)
a pinch of salt
85 g unsalted butter, slightly softened
1/2 tsp vanilla bean paste
1/2 tsp instant espresso powder (dissolved into 1/4 tsp of hot water)

For the Espresso Syrup
1 tsp instant espresso powder
60 g hot water
40 g light corn syrup

For the Chocolate Coating
80 g couverture chocolate
20 g grapeseed oil

材料

杏仁海綿蛋糕(11寸方形烤盆份量)
杏仁粉 60克
糖粉 45克
低筋麵粉 20克
全蛋(大蛋) 2-1/2隻
蛋白(大蛋) 3隻
細砂糖(EC用有機蔗糖) 10克
無鹽牛油 (溶化) 20克
註：EC用的大蛋每隻淨重約50-55克

朱古力夾層
調溫黑朱古力 50克
淡忌廉 50克
無鹽牛油 (室溫軟化) 10克

特濃咖啡瑞士蛋白奶油霜
蛋白霜粉 2茶匙
水 2湯匙
細砂糖(EC用有機蔗糖) 25克
鹽 少許
無鹽牛油(少許回溫) 85克
雲尼拿醬 1/2茶匙
即溶特濃咖啡粉 1/2茶匙(加1/4茶匙熱水開勻)

咖啡糖漿
即溶特濃咖啡粉 1茶匙
熱水 60克
粟膠 40克

朱古力淋面
調溫黑朱古力 80克
葡萄籽油 20克

Directions 做法

For the Almond Sponge Cake 杏仁海綿蛋糕
In a mixing bowl, beat almond flour, icing sugar and whole eggs with a hand mixer until pale and thickened. Fold in sifted flour followed by the melted butter. In another impeccably clean bowl, whip egg whites with a hand mixer until soft peaks. Add sugar and beat until firm (but not stiff) peaks form. Fold into the egg mixture gently.
杏仁粉及糖粉混合過篩放在鋼盆中，加入全蛋用電動打蛋器打發至淺黃色及稠身，先後加入過篩麵粉及牛油溶液以切拌方法混合，蛋白放在另一無油無水的鋼盆中，用電動打蛋器打至軟勾狀，加入糖繼續打至企身，加進蛋糊中輕手以切拌手法混合。

Pour mixture into a parchment paper lined square cake pan then smooth top. Bake in a 325°F/160°C preheated oven for 15 minutes or until the cake springs back to the touch. Remove from oven and transfer cake to a wire rack to cool completely.
倒入已墊牛油紙的方形模後抹平表面，放入325°F/160°C預熱焗爐焗15分鐘或至用手輕按表面會回彈，取出轉移到鋼架放涼備用。

For the Chocolate Ganache 朱古力夾層
Heat cream in the microwave to almost a boil. Place chopped chocolate in the hot cream and let sit for 2 minutes before stirring. Mix until the chocolate is melted. Stir in softened butter until well incorporated. Let cool.
將淡忌廉用微波爐加熱至邊緣冒泡後取出，加入切碎朱古力靜置兩分鐘後攪拌至朱古力溶化，加入軟化牛油拌至順滑，放涼至室溫備用。

For the Espresso Swiss Meringue Buttercream 特濃咖啡瑞士蛋白奶油霜
Place meringue powder and water in an impeccably clean mixing bowl. Stir to combine then set aside for 5 minutes. Add sugar and salt to the mixing bowl and stir well. Set bowl over a pot of simmering water and whisk constantly until sugar has completely dissolved (the temperature of an instant-read thermometer would read about 140°F/ 60°C). Remove from heat then whip mixture with an electric mixer until it forms glossy and firm peaks.
把蛋白霜粉和水放在無油無水的鋼盆內拌勻， 靜置五分鐘後加入糖和鹽拌勻，小鍋內加水煮至微滾，將鋼盆放在小鍋上，開小火隔水用蒸氣加熱至糖溶(大約140°F/ 60°C)，離火後用電動打蛋器打發成挺身和有光澤的蛋白霜備用。

Place butter in a separate mixing bowl and beat with an electric mixer or stand mixer fitted with the paddle attachment until fluffy. Add meringue into the bowl of butter in three additions, beating well after each addition. Scrape the sides and bottom of bowl with a spatula if needed. Add vanilla bean paste and espresso mixture and beat with low speed until blended.
將牛油放在另一鋼盆用電動打蛋器或坐枱式攪拌器(使用攪拌槳配件)打鬆，然後分三次把蛋白霜加進牛油中，每次拌勻後才添加另一次，需要時可用膠刮清理盆底及盆邊，加入雲尼拿醬和咖啡液低速攪拌至完全混合。

For the Espresso Syrup 咖啡糖漿
In a bowl stir together the espresso powder, hot water and light corn syrup until the espresso powder is dissolved. Cool to room temperature until use.
咖啡粉，熱水和粟膠放在大碗中拌至咖啡粉溶化，室溫放涼備用。

For the Chocolate Coating 朱古力淋面
Warm chocolate and oil in a bowl over a pot of simmering water or in the microwave until chocolate is melted. Stir with a spatula until smooth. Let cool to room termperature.
朱古力和油放在大碗中隔水加熱(或使用微波爐加熱)至朱古力完全溶化，攪拌至順滑後放涼至室溫備用。

For the Assembly 組合
Wrap the bottom of the pastry ring with plastic food wrap. Divide sponge cake into 4 equal sections (only 3 pieces are needed). Spread a thin layer of chocolate coating onto the smooth side of a cake layer. Chill for 5 minutes until set.
以保鮮紙包好方形蛋糕圈底部備用，把海綿蛋糕切成四等份(只需用三塊)，在其中一塊蛋糕片的光滑面抹上一層薄薄的朱古力淋面，冷藏5分鐘至朱古力凝固。

Remove cake layer from the fridge and place, chocolate side down, into the pastry ring. Brush cake layer with espresso syrup. Spread a layer of buttercream evenly over the top and smooth with an offset spatula.
取出蛋糕片放進蛋糕圈內(朱古力面向下)， 在蛋糕表面擦上一層咖啡糖漿後以曲柄抹刀均勻地抹上一層奶油霜。

Cover with another cake layer and press firmly to level the top. Brush on espresso syrup. Spread chocolate ganache evenly on top then smooth with an offset spatula.
蓋上第二塊蛋糕片壓平後擦上咖啡糖漿，用抹刀將朱古力夾層均勻地抹在表面。

Cover with the last cake layer and press firmly to level the top. Brush on espresso syrup. Spread buttercream evenly over the top and smooth with an offset spatula. Chill cake for 30 minutes or until the buttercream has hardened.
蓋上最後一塊蛋糕片後壓平，擦上咖啡糖漿後平均地抹上一層奶油霜，放進雪櫃冷藏30分鐘或至奶油霜表面硬化。

Remove cake from the fridge and pour on lukewarm chocolate coating. Tap cake on the kitchen counter several times to level the top, popping any bubbles if necessary. Refrigerate the cake overnight in order to develop flavor.
取出蛋糕倒入微暖的朱古力淋面，把模往枱上拍幾下震平表面和氣泡(若有氣泡可用牙籤刺破)，蓋好放雪櫃保存過夜讓蛋糕味道融合。

Unmold cake by warming the sides of the cake ring with a hair dryer. Trim off the sides with a warm serrated knife and decorate cake as needed. Let cake sit at room temperature for at least 30 minutes before serving.
用風筒吹暖蛋糕圈後脫模，用暖的長刀切走四邊後可裝飾蛋糕表面，進食時需提前(至少30分鐘)從雪櫃取出讓蛋糕回溫。

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