Making The Elaborate OPERA CAKE
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- čas přidán 18. 04. 2020
- The Classic Opera Cake featured on Masterchef is known for the detailed and elaborate layers to it. It has a reputation for being incredibly difficult and many shy away from attempting to make it. The french cake includes espresso, alcohol, almond powder, chocolate and sponge cake. Believe me, it's not as difficult as perceived!
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For almond sponge cake
3 tablespoons cake flour (not self-rising), sifted after measuring, plus additional for dusting pan
2 whole large eggs at room temperature for 30 minutes
1 cup almond flour (3 1/2 oz) or 2/3 cup blanched whole almonds (see cooks' note, below)
1/2 cup confectioners sugar, sifted after measuring
2 large egg whites at room temperature for 30 minutes
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted, foam discarded, and butter cooled
For coffee syrup
1 teaspoon instant-espresso powder
1/2 cup plus 1 tablespoon water
1/2 cup granulated sugar
1/4 cup Cognac or other brandy
For coffee buttercream
2 teaspoons instant-espresso powder
1/4 cup plus 1 tablespoon water
6 tablespoons granulated sugar
2 large egg yolks
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes and softened
For chocolate glaze
3/4 stick (6 tablespoons) unsalted butter
7 oz fine-quality bittersweet chocolate (not unsweetened; preferably 70 to 71% cacao), coarsely chopped
1 offset metal spatula
1 candy thermometer
1 small sealable plastic bag
www.epicurious.com/recipes/fo... - Zábava
Opera cake is quite difficult to make if you do what we used to do, and make the layers as thin as possible. And when I say thin, I'm talking a couple milimeters when fully cooked. Spreading it on the tray needed to be done quickly, or you'd lose the air bubbles, and needed to be as flat as possible, or any imperfections would show when fully cooked. If I recall, it took 5 minutes in the oven, and if it was even thirty seconds longer, then it would be overcooked. Removing it from the paper was a challenge, as it could so easily break, and we were making sheets on trays about a metre long. We used to serve them for afternoon tea, and they looked soooo good. I used to take the trimmings home.
Would you have more layers or would it just be a smaller cake than the one here?
That was great and the cake looks absolutely delicious. I mean you can't go wrong with coffee and chocolate. I cracked right up when the unicorn cake made it's cameo appearance coming out of the fridge 😂 Hope you are nicely settled in London and hope you are staying safe.
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Definitely can’t go wrong with some coffee in your cake. Thanks Katelyn!!
My family and I have come across your channel in the past couple of weeks and love what you do. We've been enjoying all your old videos. My wife even made the Milk Bar funfetti cake for my birthday. It was delicious!
Really appreciate your show, that you're just a regular guy trying to get better in the kitchen. Very relatable and makes me interested in exploring the kitchen a bit more.
Looking forward to what you do next!
Made my day! Thanks so much Jeremy, loved reading that. You totally get what I’m going. That birthday cake of yours sounds DELICIOUS!
That was one of your best yet Anti-Chef! A couple comments...you mentioned that this one was not as difficult as Chef Ramsay suggested. Have you considered that perhaps your skills are improving??? My favourite part...when the unicorn cake unexpectedly showed up! Well done and looking forward to the next UK episode!!!
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how come you are anti-chef?! if you can make an opera cake, you can make anything! that cake looks so freaking difficult for me to do ! haha, your videos are amazing!!
Thanks so much! Baaaah the opera cake is easy, even for an anti-chef!
Watch episode one and you'll see why he's the anti-chef. He didn't know what what white pepper was, what wilting spinach was, how to properly separate eggs (but he got the job done), or how to beat the whites into soft peaks (he used a dirty whisk and gave up almost immediately, throwing them into the batter while still clear and liquid). Hilarious! And as an added bonus, you get to see what he looked like before he had any gray in his beard.
Bakers dream about someone else baking THEM a cake, and this is my dream! 🤤🍰
Loved the unicorn cake that was hiding! Poor thing felt abandoned and had to make a showing.
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As background music I was expecting something like Puccini's La Bohemia.
Great job at baking and great video as always. Emeril Lagasse has nothing over you.
I wanted to use ALL the opera music...but I was having a tough time finding good copyright free opera tunes. Classical was the substitute!
Love the addition of the Flower Duet from Lakme while you write out “Opera”
Nice touch.
You have taken on Christina Tosi. No way an opera cake defeats you. 😆Nicely done! P.s. Every reference to the unicorn cake had me 😂😂😂
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The cake looked perfect! I literally gasped when you cut it right away!! I would have admired all the work done for a while..... but it looked awesome!!! Well done!!!!
When I cut into the cakes, there is no turning back
im so glad I found this channel.
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Oh ya!! It cracked me up when the unicorn cake mad a special appearance!!!
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I bet that tasted so good you had to have more. Hope you are all unpacked with your move and all settled in. Stay home, keep healthy and stay safe.
I have been binge watching all your videos. LUV it
when you cut to the unicorn cake with screaming in the background I lost it 😂
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Omg please do a remake of this one, concentrate, breathe and concentrate some more
This was easy as a breeze for you... You guys stay safe...till next awesome video from your new kitchen...
Wonderful job! Can't wait to see you cooking in your new kitchen!!
Coming soon!
If you want that really glossy glasslike finish on the ganache you need to do two coats.
That looked amazing!
You really killed it on this one. Nice job!
Can’t wait to see your new set up. Could you make the Starbucks cinnamon coffee cake? Recipe is online 😋
oooOOOOOoooo sounds devine
That looks effing delicioso. Congrats!
Awesomeness, thank you.
Bon Jour! Love your rogue approach and can-do-attitude! You crack me up! Happy Travels!
Love it! Thank you!
Going well so far! Yay!
Your impression of the thinking man was on point for this adventure! Rock on!
Very impressive!
that looks friggin delicious
Bravissimo!
Gotta say I live your home kitchen setup
My sister makes these all of the time for her business... I have yet to attempt. It feels like so much work! Great job. You were entertaining as always!
If you’re into coffee tasting cakes, it’s definitely the cake for you! Thanks Caitland!!
I like this guy he’s realistic things go wrong at home specially if you really don’t do this for a living or used to work in hotels Miami Beach hotels it was exciting crazy and I had a hard time
Looks good but there is one layer missing: chocolate ganache. It's usually 2 layers of butter cream and one ganache (in between cake) and then chocolate glaze. The thing that is difficult is the french buttercream. I wasn't surprised you only got it right the second time - I've messed it up numerous times, it's tricky.
Ah ha!! I was right it was the French buttercream that he was making
I love ur videos u made me laugh too when it didn't work to write the title on the cake lol looking forward to see more
Your egg cracking skills are on point
🙌🏼🙌🏼
I don't think I've ever seen coffee syrup... pretty cool 👌
loved this :)
Yummers stay safe 😍❤🧡🧡
Yummmm. They were just being dramatic on that show. You did a good job.
The Opera Cake should be afraid of you! It would really be terrified of me because I'm a fat middle-aged woman and I LOVE chocolate, so the poor little cake wouldn't stand a chance (LOL)!!!
This show is so equally chaotic yet so calming, it even makes me forget about his Trumpian voice and I keep on coming back for more 🤣
You should try to make a tarte tatin 👀👀👀
I should!
Never heard of an opera cake, had to Google it. Yours looks just as good as the google pictures. Lol at unicorn cake still being in fridge. I was suprised to see it especially without a dagger in it out of spite lol yay first video in London next week..something to look forward to. Our lives are pretty lame right now:)
There are deleted scenes of me stabbing that unicorn cake with a dagger. Shame I cut them out
I used to work in Coral Gables Miami Biltmore Hotel I have mostly all the recipes I’ll send you a couple so hopefully you can try then and other ones from different hotels I don’t mention the name
I recall this and the 5 egg challenge.
Made this...the MasterChef version
Great British baking show is great and doesnt have a bunch of nonsense drama in it.
Do you run the "bowl" sequence backwards the go forwards after?
Birdy
so this was the last belgium episode! 💕
For me it's the bug bunny music ❤️
💪🏼B..R..A..V..O💥
Awww man I wish you'd had a brain freeze and written "Oprah" XD
Be on your tippi-toes.
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I use the rack from my microwave 🤣
In a double boiler the water should not touch the upper vessel.
It wasn’t. I promise
Boloney sausage!
Funny!!! Destroyed it by eating a masterpiece.
Destroyed, eaten, enjoyed and gone
Looks average but id eat it lol
You need to 😢buy cakes circles and squares circles it’s driving me nuts sometimes I have no choice to use a plate and it drives me nuts and a turntable
The smallest cake ever. Why cut so much off?
OMG. Talk about frustrating. So you didn't have enough of the cake at the first bake. Why didn't you use the cake you had already made, then make another so that you had 3 perfect pieces? Instead of chucking it all out, starting again and still having a broken layer? Think logically!!! Also, there are easier ways to make coffee buttercream than that. Just make a normal buttercream and sift some coffee powder in with the icing sugar or dissolve a bit of coffee in some warm water and add that instead. Boiling sugar and water and then mixing eggs? Completely unnecessary. Then you waste half the cake at the end by cutting so much off. All that work for just a few mouthfuls which is all you had left. As for the writing on the top, didn't it occur to you to practice first on a sheet of parchment paper maybe? You had loads of the icing in that bottle, plenty to practice with before you did it on the actual cake. .
I admire your bravery for making the cake in the first place. It looks really nice and I'm sure it tastes great, but honestly maybe thinking about what you're doing before you do it, might save you a whole lot of frustration and make cooking easier. You remind me of my husband in the kitchen. He just doesn't think logically and then it all goes belly up. I know I'm criticising you but I'm still subscribed and I still give every video a thumbs up 😙