Recipe by our Chef of the Fortnight : Chef Vikram Khatri
GREEN TEA CAKE MOISTENED IN GREEN TEA SYRUP
– Egg whites (Room Temperature) : 90 g
– Castor sugar: 15 g
– Almond meal: 220 g
– Icing sugar (sifted): 220 g
– Matcha: 15 g
– Eggs (whole): 130 g
– Refined flour: 60 g
– Unsalted butter (melted and cooled): 20 g
For the syrup:
– Water: 60 ml
– Castor sugar: 60 g
– Green tea liqueur: 15 ml
– Prepare a 12.5 “X 15.5” jelly roll pan with parchment and grease it with butter.
– Whisk the egg whites in a KitchenAid Stand Mixer at a low speed and gradually increase until they form soft peaks.
– Add the sugar and beat until the peaks are stiff and glossy.
– Whisk the almonds, icing sugar, matcha powder and eggs in another bowl until light and voluminous.
– Add the flour and beat until the flour is combined.
– Fold the meringue into the almond mixture.
– Fold in the butter.
– Pour the batter into the pan.
– Bake in a preheated 215 degree Celsius oven until lightly browned and just springy to the touch for about 5-9 minutes.
– Run a knife along the edges to loosen the cake from the pan.
– Cover the cake with parchment paper, flip and unmould the cake.
– Remove the parchments paper, flip and cover the cake while it cools.
– To make the syrup – Bring everything to boil in a small sauce pan. Stir until the sugar is dissolved. Remove from heat and let it cool
– Cup sugar: 110 g
– Matcha: 15 g
– Egg whites: 65 g
– Unsalted butter (at room temperature): 180 g
– Mix the sugar and matcha in a small bowl.
– With the KitchenAid Cordless Hand Blender, blend the sugar and matcha into the egg whites in a bowl over a pan of simmering water for about 3 minutes until the mixture is hot to the touch. (The sugar should be dissolved and the mixture should look like shiny marshmallow cream.)
– Remove the bowl from the flame and whisk until the cream is cool for about 5 minutes.
– Whisk the butter, one spoon at a time.
– Beat the mixture until it thickens and becomes smooth, for about 5-20 minutes.
– 60% Dark chocolate (chopped): 180 g
– Fresh cream: 30 g
– Rich whip cream: 100 g
– Simmer the chocolate into the heavy cream in a double boiler.
– Set the ganache aside and let it cool completely on room temperature.
– Whip the heavy cream in a large bowl.
– Fold the whipped cream into the chocolate ganache.
– Refrigerate until used.
– 45% dark chocolate (chopped): 80 g
– Heavy cream: 60gms
– Melt the chocolate into the heavy cream in a double boiler.
– Let it cool for 10 minutes and then pour over the Opera Cake.
ASSEMBLING THE OPERA CAKE:
– Work on a baking sheet lined with parchment paper.
– Cut the cake into 4 – 6×7” pieces.
– Place one layer of the cake onto the baking sheet and moisten with syrup.
– Spread half of the buttercream over the cake.
– Place the second layer of the cake on top of the buttercream and moisten with syrup.
– Spread the chocolate ganache over the cake.
– Place the third layer on top of the ganache and moisten with syrup.
– Spread the remaining buttercream over the cake.
– Place the final layer of the cake on top of the buttercream and moisten with syrup.
– Pour the glaze over the cake and smooth it out.
– Refrigerate for about 30 minutes, until it sets
– Trim the sides to get a smooth finish.