First add the melted butter, then the beaten egg whites. Mix almond flour, remaining sugar and eggs in a large bowl. Beat egg whites with 2 tablespoons (25 g) of sugar until soft peaks form. Let stand at room temperature for 20 to 30 minutes, then serve.

If necessary, trim the edges by cutting with a heated knife. After wetting it again with the coffee syrup, spread over the remaining brown buttercream. Place the last layer of dakuaz on top of the ganache. Wet it again with the coffee syrup and this time cover the chocolate with ganache. Place the second layer of daquoise on it by pressing lightly. Generously wet with coffee syrup and spread half of the brown buttercream on top. When the other building blocks are ready and you are ready to build the cake, take one of these pieces from your serving plate. The Building Blocks of Our Recipe Are.Īs soon as the flattened daquois comes out of the oven, cut it into three equal pieces transversely and let it cool. Well, it fits a blogger like me who hasn’t been able to reach the keyboard for months. That’s probably why it’s short and easy to write.

The recipe does not provide guidance on what to do when faced with such problems. Based on my old experience, I kept whisking, and as the mixture was whipped and warmed, it got the smoothness it should have been cream. For example, when I was making coffee buttercreami, my cream separated when I didn’t use room temperature eggs. You need to fill between the lines based on your own experience. Written for more experienced cooks, not too much detail. This book by Herme is a little different from what she wrote in collaboration with D. Very thin slices are also very fruitful because they are satisfying… This is a delicious cake that is simple to make and takes less than 4 hours to prepare.

To get rid of this, when I filtered the coffee, I got a syrup that didn’t have enough coffee flavor and thus a low coffee Opera cake. However, when I couldn’t find Nescafe at home, I made the mistake of using Turkish coffee. Among them, I chose the Opera recipe given by Herme in her Pastries book. I had several Opera recipes with minor variations. Hello!! Is anyone still here? After a long time, I thought I’d give a voice.

How to make opera cake