Opera cake with pecans
(Created by: Alexandre Bourdeaux, Technical Advisor Callebaut® at the CHOCOLATE ACADEMY™ centre in Belgium)
Almond sponge cake
| Ingredients | Preparation |
|---|---|
|
450 g
almond powder
60 g flour 410 g eggs |
Mix together. |
|
220 g
egg whites
40 g sugar |
Mix and fold in carefully. |
| 65 g butter | Mix in. |
| Spread on 2 baking plates of 40 x 60 cm. Bake 7-8 minutes at 220°C. | |
Pecan flavoured butter cream
| Ingredients | Preparation |
|---|---|
|
390 g
whole milk
120 g sugar 1 g vanilla 240 g egg yolks 120 g sugar 250 g lightly roasted pure pecan paste Callebaut® NPO-PE1-T62 |
Prepare a crème anglaise in the blender. Leave to cool to 40°C. |
| 750 g softened butter | Mix in. |
| 150 g Italian meringue | Fold in with a spatula. |
Orange syrup
| Ingredients | Preparation |
|---|---|
|
200 g
orange juice
200 g syrup 30°B 50 g Cointreau |
Mix together. |
Ganache
| Ingredients | Preparation |
|---|---|
|
600 g
milk
100 g cream |
Boil together. |
| 675 g Callebaut® 70-30-38NV | Pour the milk onto the chocolate and emulsify. |
| 180 g butter | Mix in at 35°C. |
