Opera cake with green tea

Ingredients

• 1/4 cup flour
• 1 cup ground almonds
• 3 large eggs
• 3 large egg whites, room temperature
• 1 cup powdered sugar
• 1 Art. l. Sahara
• 1 st. l. matcha tea
• 25 g butter + some for greasing
• 170 g white chocolate
• 1/2 cup cream 33% fat
• 70 g white chocolate
• 1/4 cup 33% fat cream
• 1/2 cup sugar
• 1 st. l. matcha tea
• 2 large squirrels
• 170 g butter at room temperature
• 1/4 cup water
• 1/4 cup sugar
• 1 tsp matcha tea

Cooking

Step 1

Preheat oven to 220°C. Line a 30x40 cm baking sheet with parchment paper and brush with butter. Melt butter and set aside. Whip egg whites to soft peaks. Add sugar and continue beating until firm peaks.

Step 2

In another bowl, sift the powdered sugar, flour, tea, almond flour and eggs. Beat with a mixer on medium speed, 8-10 minutes, until the mixture has slightly increased in volume. Add the beaten egg whites and gently fold in with folding motions. Pour the melted butter into the batter and fold it in completely. Pour the dough onto a baking sheet and bake for 5-7 minutes. Leave the finished cake for 15 minutes, then turn over and remove the parchment. Cool completely.

Step 3

Cut the cake in half, you will get 2 parts measuring 15x20 cm. Cut each part into two thin cakes.

Step 4

Syrup. Put sugar and tea in a saucepan, pour in water and put on fire. Bring to a boil and cook for 1 min. Remove from fire and cool. Strain.

Step 5

Cream. Prepare a water bath and a bowl of cold water. Place egg whites, sugar and matcha in a bowl of a suitable size, put in a water bath and beat with a mixer at low speed until the sugar is completely dissolved. Increase mixer speed and beat egg whites to soft peaks. Remove from the water bath and transfer to a bowl of cold water. Continue beating until the mixture is cool and smooth and shiny, about 5 minutes.

Step 6

Add room temperature butter to egg whites and continue beating at medium speed for 3 minutes. Then increase the speed and beat for another 5-7 minutes. You should have a smooth, fairly thick cream. Transfer the cream to a container and put it in the refrigerator, so it will become even thicker.

Step 7

Ganache. Break the chocolate into small pieces and place in a bowl. Bring the cream to a boil and pour over the chocolate. Wait 1 minute, then stir the chocolate and cream with a spatula until completely dissolved (stir to one side, without trapping air). Leave the chocolate for 10 minutes. and mix well until a smooth smooth mass is obtained. Place the ganache in the refrigerator to set.

Step 8

Put the first cake on a board covered with parchment, moisten with syrup. Put half of the cream, smooth and cover with a second cake, moisten it with syrup too. Lay out the ganache, smooth it out. Put the third cake, soak with syrup and put the remaining cream. Cover with the last cake, moisten it with syrup.

Step 9

Glaze. Break the chocolate into small pieces and pour over the boiling cream. Stir chocolate and cream until completely dissolved. Let the frosting cool completely and then pour over the cake. Smooth the surface and leave the cake for 30 minutes. Put the cake in the refrigerator for 8-10 hours.

Step 10

Dip a long knife in boiling water for 1 minute. and trim the edges of the cake on one side. Wash the knife, dip in boiling water and repeat with the other sides. Remove the cake from the refrigerator until serving.