Tuesday, August 23, 2011


Yesterday was my hubby's birthday. I made a cake for him, Opera Cake. My kids & I gave him a surprise once he reached home. My daughter played a Birthday song with violin to him. He was so happy :D

This was my 1st attempt. It turns out great.

For dinner, I fried mee ( bought by a friend of mine from Sg.Belik-It's homemade & very popular ) as 寿面 & Baked Crispy Chicken again. Hahaha... We had a wonderful dinner.

Here's the Opera Cake recipe ( Adapted from Le Cordon Bleu Home Collection ). I added some toasted almond nibs to the butter cream :)

Almond Sponge :

  • 65g icing sugar ( reduced )

  • 2 1/2 tbsp flour

  • 75g almond powder

  • 3 eggs

  • 15g unsalted butter, melted & cooled

  • 3 egg whites

  • 1 tbsp caster sugar

Ganache :

  • 200g dark chocolate, finely chopped

  • 120ml milk

  • 110 whipping cream

  • 50g unsalted butter, softened

Coffee syrup :

  • 1 tbsp sugar ( reduced )

  • 1 1/2 tbsp instant coffee

  • 90ml water

Butter Cream :

  • 60g caster sugar ( reduced )

  • 1 egg white

  • 1 tbsp instant coffee

  • 100g unsalted butter, softened

  • 50g almond nibs, toasted

  1. To prepare the sponge layer, first, preheat the oven to 200c. Line a 20x30cm baking pan with parchment paper. In a large bowl, sift icing sugar & flour, then add the almond powder. mix well. Add eggs, one at a time, & beat until pale. Add the melted butter. Mix well.

  2. Beat the egg whites until stiff, then gradually add in sugar & continue beating until stiff peaks are obtained.

  3. Add 1/3 of the beaten egg whites to the batter, mixing well, then incorporate the remainder, folding until just combined. Pour batter onto the baking pan & spread evenly. Bake for 6-8 minutes, or until golden brown & springy when touched. Loosen the edges with a knife and carefully turn out onto a wire rack covered with a sheet of parchment papre. Allow to cool.

  4. Place finely chopped chocolate in a heatproof bowl & set aside. Bring milk & 30ml cream to a boil. Pour the hot liquid onto to chocolate. Wait for 30 seconds, then add the butter & mix until smooth. Let cool until a spreadable consistency obtained.

  5. To prepare the coffee syrup, place sugar & 90ml water in a pan & stir until sugar dissolved. Bring to boil & add coffee.

  6. To prepare butter cream, place sugar & 3 tsp of water ina heavy skillet & make a sugar syrup, i.e. stir until sugar is completely dissolved, then boil, without stirring, until syrup reaches soft-ball stage, between 116c.

  7. Beat the egg white until soft peaks are obtained. Continue beating while incorporating the hot syrup. Beat until mixture is cold. Dissolve instant coffee in 1 tsp of boiling water & add to butter. Add 1/2 of the egg white mixture & beat well, the gently fold in the remainder until well combined. Mix in toasted almond nibs.

  8. Using a knife, divide the sponge into 3 equal sections. Each should be 10x20cm. Place each cake layer on boards respectively & brush with coffee syrup, then spread chocolate ganache on top evenly. Chill for half and hour.

  9. Remove & spread butter cream evenly on top of the chocolate ganache. Chill for another half and hour.

  10. Remove & ply up the 3 cake's layer.

  11. Melt the rest of the ganache over a pan of very hot water. Bring the remaining cream to the boiling point & incorporate into ganache. Allow to cool until a smooth spreadable consistency is obtained. Spread over top of the cake & chill before serve.

Happy Birthday My Dear :)

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