The temperature that we must reach in the whites is 165✯/74✬. Place the egg whites with the sugar in a water-bath with gentle heat and mix with a whisk until the sugar dissolves.It’s a very easy cream to make, but we must follow certain steps that are important for the result to be good and no complications: And maybe that’s why I’m getting fond of it… Well, besides, this last one of coffee is something from another world. As one of my last recipes, Meringue Dream Cake. I don’t think any other cream allows us to achieve a finish as clean and perfect as this one.įor some strange reason, lately everything I’m making is filled with this cream. But I have always been fascinated by the texture and how easy and grateful it is to work with it. I have to admit that until recently I wasn’t very much of a fan of Swiss Meringue Buttercream. But I want you to keep both options in mind and use the one you find most comfortable and simple. In my case I chose the first option because my bottom tray was narrower than the perforated tray and I would not have achieved a plate the size I wanted. On the one hand I show you in the video piping the batter on a tray lined with baking paper or directly pour the mixture on a large tray with a bottom lined with baking paper. When it comes to baking we can do it in 2 ways.

The process to do this is simple, but requires several steps. In addition, we already know that everything that contains nuts prolongs its useful life because it helps maintain its freshness and juiciness. Thanks to the large amount of almond it contains, we will be able to achieve a cake that is consistent enough so that it does not crumble after being soaked. The peculiarity of this sponge is that it must have a fine thickness, but at the same time be able to achieve a very juicy result after soaking it in coffee syrup. Gastón Lenôtre in the 1960s, claimed that the invention of this cake was his own.Īlso known as Gioconda sponge, this is a sponge that could be defined as a Genoese sponge made with almonds.

To this day, it is still the best-selling cake in Dalloyau. However, it was his wife Andrée Gavillon who gave the name “Opera” in homage to some Ópera Garnier dancers who came to his shop. The second tells us that in 1955, Cyriaque Gavillon, a pastry chef from Dalloyau, founded in 1682, created a cake consisting of three layers of Joconde sponge cake, soaked in coffee syrup and filled with a cream of coffee butter and chocolate ganache. Louis Clichy, from whom the cake takes its name, presented this preparation to the attendees and made them fall in love with it. The first of these dates back to a Culinary Exhibition in Paris in 1903. There are two stories that tell how this cake could have taken place. Opera Torte is a classic creation of French pastries with a somewhat uncertain origin. With the recipe and following the cuts that I have made, we obtain 2 cakes of 10 cm of side and one of 10cmx5cm. The elaboration of the cake was followed by the book “ Baking and Pastry”.

Classic opera cake