Opera Cake II

Duuuhh.... capek buanget deh...
Hari ini aku ikutan kopdar NCC Jaksel di rumah mba' Heryanti di Tebet, trus langsung cabut ke markas NCC di Matraman janjian sama mom Elly. Tapi bener-bener deh....kenyaaaang banget sama makanan-makanan enak plus ketawa ketiwi di sana sini. Lumayan, paling tidak, perutku hari ini betul-betul valentinan, soale si Mas ogah ngerayain valentine...whoa ha ha ha... tapi kalo dibilang ini anniversary jadian, dia oke aja...pokoknya gak valentine. Titik. Payah niiih... gak akan deh berharap dapat coklat atau kembang tiap tanggal segini...hehehehe...

Anyway, kemaren aku bikin Opera Cake juga. Setelah lamaaaaaaa sekali baru bikin lagi. Soale kapok banget, gara-gara pertama bikin dulu. Sudahlah beli bahannya dikumpulin dulu, bikinnya pun ribet. Sampe ikutan kursus cake inteernational di NCC, tetep aja gak yakin juga. Sudah beberapa kali beli bahan-bahannya, malah dipake buat bikin yang lain. Naaahh...beberapa minggu terakhir, aku emang niat mau bikin Opera lagi. So, aku mulai ngumpul bahan-bahan. Seperti almond bubuk, coklat dan whipcream. Tapi teteeeeep aja gak tergerak buat mulai bikin. Sampe 2 hari lalu, iseng google resep opera tengah malam, langsung ngiler baca reviewnya. Apalagi bahannya semua ada.

Langsung deh di catat dan diniatin bikin kemarin. Sempat kepikiran gak mau bikin jaconde buat lapisannya (takut gagal lagi...aku emang bete kalo berurusan sama putih telur, sering gagalnya daripada jadi...). Mau diganti sponge cake aja a la bakery biasa. Tapi karena penasaran juga sama rasa aslinya...ya udah deh, di coba aja...Bayangin, katanya resep ini di adaptasi dari pastry shop terkemuka di Paris, Dalloyau yang udah terkenal Opera Cakenya....mantap kaaan?

Kemarin, dari pagi aku mulai bikin. Ternyata, bikin jacondenya gak sesulit yang aku duga...*cieeee*. Di resep, aku agak bingung sama ngelapisnya, jadi aku bikin pake cara bu Fat NCC aja. Dibikin di loyang-loyang yang ukurannya sama. Tinggal tumpuk aja. Aku cuma punya loyang tipis ukuran 22 x 22, jadi malah dapat 4 loyang. Karena yang dipake cuma 3 lapis, yang satu lapis lagi aku potong 3, jadi deh opera mungil. Aku sempat khawatir adonan akan kempes *lagi* karena harus antri oven. Maklum, ovenku cuma oven listrik mungil yang muat buat satu loyang aja. Mana loyang juga cuma punya 2. Gak taunya, no problem, selain manggangnya cepat, adonan yang masih dibaskom aku masukin kulkas dulu. Aku dapat tips ini dari member milis (lupa, siapa ya?) dan it works! Apalagi loyangnya aku alasi silpat, gak pake kertas, jadi ngelepasnya gampaaaang banget.

Selesai urusan jaconde, aku bikin buttercream kopinya. Sempat berharap-harap cemas, takut butter sama kopinya gak nyatu, mana butter pas-pasan. Pas ngeliat hasilnya jadi buttercream yang lembut dan smooth, legaaaa deh. Abis itu, bikin ganache. Beda dengan ganache yang biasanya, di resep ini ganache nya gak di kocok, tapi mengental karena di dinginkan di kulkas, supaya bisa dioleskan. Karena aku di ajak si Mas nonton, butter dan ganache aku simpan di kulkas aja. Sementara jacondenya aku simpan di wadah tertutup. Sebelum pergi, aku sempatin juga bikin coffee syrupnya.


Malam-malam abis nonton, senang banget ngeliat si ganache udah mengental dan bisa dioles. Setelah buttercreamnya smooth lagi, aku mulai nyusun operanya. Mulai dari lapisan bawah, hingga bagian atasnya yang aku tutup dengan buttercream tipis. Gak lupa, ngitung waktu, cukup waktu gak kalo disiram glazenya pagi tadi aja. Soale aku juga mau bikin red velvet buat dibawa ke kopdar tadi (besok aja deh aku posting, capeeek...hiiiks!). Tapi karena aku udah capek banget, aku masukkin kulkas aja. Pagi tadi, aku mulai bikin glazenya jam 6 pagi. Untung udah ikutan kursus cake international, jadi lumayan pede nyiram glazenya....termasuk cara mindahin cake dari rak kawat ke piring...hehehehe...

Selesai bikin cupcakes, aku lihat kulkas. Glazenya sudah mulai memadat...aiiihh..senang deh ngeliatnya shinny. Persis seperti panggung opera...*lebaaaay*. Gak sabar aku pengen motong, sampe lupa masukkin pisau ke air panas, untung cuma satu sisi yang rada brantakan. Langsung deh pisaunya aku masukkin ke air panas, trus di lap pake tissue, baru dipotong. Hasilnya rapi dan gak gerindilan. Next time, jangan pake lupa deh kalo mau motong opera, cakenya harus dalam keadaan dingin (dari kulkas), potong dengan pisau yang sudah disiram dengan air panas dan di lap (agar hangat). Rasanya...???? humm...gak kalah deh sama Opera Cake buatan cake shop ataupun hotel *pede abis*...hihihihi... jacondenya ringan dan ganachenya enak banget. Buttercreamnya pun gak eneg, karena rasa kopinya dominan banget. Sayang aku udah keburu males bikin tulisan Opera diatasnya.

Kalo di baca resepnya, kelihatan rumit memang, tapi sekali mulai, gak sulit-sulit amat. Memang sangat menghabiskan waktu, soalnya mesti dibikin satu persatu. Tapi setelah dicicipi....yummy....soooo worth it!

Ini aku copy paste resepnya dari sini, memang sengaja gak aku terjemahkan, selain panjang banget *hihi*, juga takut salah tafsir. Met nyobain yaaa....

OPERA CAKE

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.