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OPERA CAKE-DORIE GREENSPAN

Hari ini diniatkan untuk posting di blog, setelah sekian lama gak sempat buat posting karena ngurus sidang tugas akhir sarjana ku.hehe
Sekarang setelah “sah” menjadi pengangguran baru aku mau aktif lagi bikin2 kue dirumah, menyalurkan hobi yang sempat cuti beberapa bulan. Karena sibuk ngerjain tugas akhir dan ngurus sidang, semua catatan resep yang pernah aku buat raib entah kemana, mau nyari pun udah malas, akhirnya mulai browsing2 lagi deh. Kali ini aku hobi buka web nya NCC dan web nya Ibu Fero yang sangat membantu para beginner untuk tetep bisa ber-baking ria.

Bingung sih awalnya mau bikin apa, ngecek bahan2 kue dirumah ternyata sudah gak ada, mau beli bahannya eh bingung juga karena belum tau mau bikin apa. Kebetulan pacarku bilang dia pengen opera cake dan tiramisu, akhirnya aku coba browsing di mbah google mencari resep opera cake yang cucok dan tutorialnya lengkap supaya gak gagal (soalnya aku belum pernah buat opera cake).

Aku kumpulin beberapa resep, ada yang dari web NCC, blog mbak camelia dan blog nya mbak anne. Aku coba telusuri bahan2 yang digunakan dan step-step pembuatannya, lalu aku evaluasi. Resep dari NCC terlalu banyak menggunakan kuning telur (15 butir booo) berhubung keuanganku lagi tiris dan juga aku ngga begitu suka cake dengan banyak kuning telur akhirnya aku gak pake resep NCC. Lalu resepnya mbak anne, yang menurut keterangan di blog beliau resep itu merupakan resep opera cake dari Hotel Grand Melia, aku cek satuan bahan2nya kok agak ribet yah, telurnya pake satuan volume (ml-mililiter) biasanya aku pake yang ukuran butir aja, terus tutorial pembuatannya untuk ukuran beginner seperti aku penjelasannya kurang mendetail, tapi kalo mau liat resepnya bisa klik disini. Lalu aku cek resep dari blog nya mbak camelia, mm keterangan di blog nya resep opera cake nya diadaptasi dari resep toko kue di perancis yang terkenal dengan opera cake nya, walau resep dan tutorialnya dalam bahasa inggris tapi penjelasannya mendetail ditambah lagi untuk satuan bahan2nya sesuai sama yang biasa aku pakai, so aku putuskan untuk pakai resep ini.
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Resepnya bisa langsung dilihat disini yah, aku copy kan juga resepnya tapi kalo mau lihat langsung resepnya bisa klik disini ,aku pengen membandingkan evaluasi mbak camelia sama hasil evaluasi ku. Silahkan disimak resepnya:

Resep ini dari buku : Paris Sweets : Great Desserts from City’s Best Pastry Shop By Dorie Greenspan (Broadway Books, 2002).

A note on size: This recipe makes a square Opera Cake that is a festive – and impressive – 10 inches (25 cm) on a side. If this is more cake than you need, don’t cut down the recipe – you won’t be successful with some of the cake’s components, particularly the buttercream, if you reduce the quantities. Instead, make the full cake, cut it into smaller size cakes and stock them in your freezer.

Makes about 20 servings

The cake:

  • 6 large egg whites, at room temperature
  • 2 tablespoons (30 grams) granulated sugar
  • 2 cups (225 grams) ground blanched almonds
  • 2 1/4 cups (225 grams) confectioners’ sugar, sifted
  • 6 large eggs
  • 1/2 cup (70 grams) all-purpose flour
  • 3 tablespoons (45 grams) unsalted butter, melted and cooled briefly

The coffee syrup:

  • 1/2 cup water
  • 1/3 cup sugar
  • 1 1/2 tablespoons (7 grams) instant espresso or coffee

The coffee buttercream:

  • 2 tablespoons (10 grams) instant espresso or coffee
  • 2 tablespoons (15 grams) boiling water
  • 1 cup (100 grams) sugar
  • 1/4 cup (30 grams) water
  • Pulp of 1/4 vanilla bean
  • 1 large whole egg
  • 1 large egg yolk
  • 1 3/4 sticks (7 ounces; 200 grams) unsalted butter, at room temperature

The chocolate ganache:

  • 8 ounces (240 grams) bittersweet chocolate, finely chopped
  • 1/2 cup (125 grams) whole milk
  • 1/4 cup (30 grams) heavy cream
  • 4 tablespoons (2 ounces; 60 grams) unsalted butter, at room temperature

The chocolate glaze:

  • 5 ounces (150 grams) bittersweet chocolate, finely chopped
  • 1 stick (115 grams) unsalted butter

1. To make the cake: Position the racks to divide the oven into thirds and preheat the oven to 425 degrees F (220 degrees C). Line two 12 1/2-x15 1/2-inch (31-x-39-cm) jelly-roll pans with parchment paper and brush with melted butter. (This is in addition to the quantity in the ingredient list.)

2. Working in a clean dry mixer bowl fitted with the whisk attachment, beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the whites into another bowl.

3. In a mixer fitted with the paddle attachment, beat the almonds, confectioners’ sugar and whole eggs on medium speed 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 the pans and spread it evenly to cover the entire surface of each pan.

4. Bake the cakes for 5 to 7 minutes, or until they are lightly browned and just springy to the touch. Put the pans on a heatproof counter, cover each with a sheet of parchment or wax paper, turn the cakes over and unmold. Carefully peel away the parchment, turn the parchment over and use it to cover the exposed sides of the cakes. Let the cakes come to room temperature between the parchment or wax paper sheets. (The cakes can be made up to 1 day ahead, wrapped and kept at room temperature.)

5. To make the syrup: Stir everything together in a small saucepan and bring to the boil. Cool. (The syrup can be covered and refrigerated for up to 1 week.)

6. To make the buttercream: Make a coffee extract by dissolving the instant espresso in the boiling water; set aside.

7. Bring the sugar, water and vanilla bean pulp to a boil in a small saucepan; stir just until the sugar dissolves. Continue to cook without stirring until the syrup reaches 255 degrees F (124 degrees C), as measured on a candy or instant-read thermometer. Pull the pan from the heat.

8. While the sugar is heating, put the egg and the yolk in the bowl of a mixer fitted with the whisk attachment and beat until the eggs are pale and foamy. When the sugar is at temperature, reduce the mixer speed to low and slowly pour in the syrup. Inevitably, some syrup will spin onto the sides of the bowl – don’t try to stir the spatters into the eggs. Raise the speed to medium-high and continue to beat until the eggs are thick, satiny and room temperature, about 5 minutes.

9. 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-tablespoon (30-gram) 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 frozen for 1 month; before using, bring it to room temperature, then beat to smooth it.)

10. To make the ganache: Put the chocolate in a medium bowl and keep it close at hand. Bring the milk and cream to a full boil, pour it over the chocolate, wait 1 minute, then stir gently until the ganache is smooth and glossy.

11. Beat the butter until it is smooth and creamy, then stir it into the ganache in 2 to 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.)

12. To assemble the cake: Line a baking sheet with parchment or wax paper. Working with one sheet of cake at a time, trim the cake so that you have two pieces: one 10-x-10-inches (25-x-25-cm) square and one 10-x-5-inches (25-x-12.5-cm) rectangle. Place one square of cake on the parchment and moisten the layer with coffee syrup. Spread about three-quarters of the coffee buttercream evenly over the cake. (If the buttercream is soft, put the cake in the freezer for about 10 minutes before proceeding.) Top with the two rectangular pieces of cake, placing them side by side to form a square; moisten with syrup. Spread the ganache over the surface, top with the last cake layer, moisten, then chill the cake in the freezer for about 10 minutes. Cover the top of the cake with a thin layer of coffee buttercream. (This is 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. If you’re in a hurry, pop the cake into the freezer for about 20 minutes, then continue.

13. 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. Melt the chocolate in a bowl over—not touching—simmering water, then stir in the clarified butter. Lift the chilled cake off the parchment-lined pan and place it on a rack. Put the rack over the parchment-lined pan and pour over the glaze, 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, which should be served slightly chilled. At serving time, use a long thin knife, dipped in hot water and wiped dry, to carefully trim the sides of the cake so that the drips of glaze are removed and the layers revealed.

Keeping: Each element of the cake can be made ahead, as can the assembled cake. The cake can be kept in the refrigerator, away from foods with strong odors, for 1 day, or you can freeze the cake, wrap it airtight once it is frozen, and keep it frozen for 1 month; defrost, still wrapped, overnight in the refrigerator.

Ini hasil opera cake yang aku buat, menurutku sih ini kurang memuaskan karena gak bisa sama persis dengan yang dibuat mbak camelia.
Pertama, aku kecewa dengan jaconde nya(cake nya/bolunya), si jacondenya jadi kasar dan seret di tenggorokan karena mungkin aku kelamaan manggangnya, udah gitu aku cuman punya satu loyang kotak jadi manggangnya gantian deh, eh yang terakhir jadinya agak bantet karena jadi terbentuk dua lapisan (ada yang mengendap), lain kali mau beli loyang lagi atau kalo ada yang punya tips supaya ngga bantet saat gantian manggangnya boleh di share yah. Oia di resep kan pake almond bubuk (grounded almond), karena pas belanja pertama aku gak dapet almond bubuknya akhirnya nekat pake almond slice yang niatnya mau aku haluskan sendiri, eh hasilnya malah gak karuan tapi aku nekat masukin aja ke adonan, berharap gak akan beda jauh. Ternyata pas aku panggang jadi bantet dan ada 2 lapisan, alhasil gak bisa dipakai tapi aku gak buang jaconde gagalnya karena ternyata orang dirumahku pada suka jaconde bantetnya.hehe untunglah

Kedua, aku kecewa sama glaze nya(lapisan coklat yang atas itu), kalo punya nya mbak camelia itu mengkilaaaap sekali glaze nya, sedangkan yang punya ku buram gak jelas, huhu.. Mungkin karena aku membersihkan butter dari reisdunya kurang bersih, atau coklat yang aku gunakan kena uap air, lain kali lebih teliti deh.
Itu aja sih yang membuat aku kecewa, tapi overall cukup berhasil. Dan menurut pacarku soal rasa ngga jauh beda sama opera cake nya The Harvest (ciieeee, cuman nyeneng2in aku doang kali ya) tapi ya itu jacondenya kasar jadi masih kalah deh sama bikinan The Harvest. Kalo dikasi nilai dari 10-100 dia kasih nilai 75, yah lumayan deh.

Aku sengaja ngga translate ke bahasa indonesia juga resepnya, takut salah pengertian, lagipula gak susah memahaminya kok..hehe sok banget yah..
Oke deh selamat mencoba yah, kalau ada yang berhasil tolong tips nya di share yah.hehe

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