Haikus of a Busy Blogger Itching to Blog
Boxes everywhere,
Blanketing our old floor
Waiting for new home.
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Wednesday's almost here,
Gosh, I still have no new post
Where is my laptop?
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In the kitchen I sneaked,
To cook something I really love
Then I thought why not this cake
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The cake is baked
Opened some wines to go with
Then we ate and ate.
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This isn't adieu but a short farewell. I will be out for a while and so is my internet :-) I will be seeing you all back again from my new place and new kitchen. Isn't that great? Have a pleasant day blogging friends.
I am sending this cake over at Lore of Culinarty for her monthly Original Recipes. For more details of this cool event go check her out.
Snickers Opera
For the cake
6 Large Egg Whites (room temperature)
2 Tablespoons (30 grams ) Granulated Sugar
2 Cups (225 grams ) Almond Powder
2 Cups (225 grams ) Sugar
6 Large eggs (70grams)
All Purpose Flour
½ Tablespoon Vanilla
3 Tablespoons (45 grams )butter
about 200 grams of coarsely chopped hazelnuts
Line two ½ sheetpans with parchment paper. Butter the paper. Sift together the almond powder and sugar. In a separate bowl beat the eggs to break them up. Add the sifted almond and sugar mixture as well as the vanilla. Add the flour and continue mixing. In a another bowl using the beat the egg whites to soft peak and while still beating slowly add the granulated sugar. Continue to whisk until the mixture is at full peak and glossy. Fold this mixture into the egg, almond & powdered sugar mixture. Remove ¼ cup of the mixture and stir into the melted butter. This will allow the melted butter to completely mix into the larger mixture. Divide the mixture in three parts sprinkle them with hazelnuts and bake for about 7-10 minutes at 200° Celsius. Invert onto a clean sheet of parchment paper and peel off the parchment. Let them cool to room temperature then cover with plastic wrap to keep it air tight.
For Coffee Syrup
1/2 cup of water
1/3 cup of sugar
1 teaspoon of espresso
Stir the water, sugar and espresso in a casserole and bring to boil and wait that it reduces in volume. Let it cool and add your caramel syrup. For the creamy caramel syrup Half a cup of sugar dissolved in 1/4 cup of warm water. Boil this mixture until it becomes dark brown in color. Then slowly pour 1/4 cup of fresh cream. Mix well.
This isn't adieu but a short farewell. I will be out for a while and so is my internet :-) I will be seeing you all back again from my new place and new kitchen. Isn't that great? Have a pleasant day blogging friends.
I am sending this cake over at Lore of Culinarty for her monthly Original Recipes. For more details of this cool event go check her out.
Snickers OperaFor the cake
6 Large Egg Whites (room temperature)
2 Tablespoons (
2 Cups (
2 Cups (
6 Large eggs (70grams)
All Purpose Flour
½ Tablespoon Vanilla
3 Tablespoons (
about 200 grams of coarsely chopped hazelnuts
Line two ½ sheetpans with parchment paper. Butter the paper. Sift together the almond powder and sugar. In a separate bowl beat the eggs to break them up. Add the sifted almond and sugar mixture as well as the vanilla. Add the flour and continue mixing. In a another bowl using the beat the egg whites to soft peak and while still beating slowly add the granulated sugar. Continue to whisk until the mixture is at full peak and glossy. Fold this mixture into the egg, almond & powdered sugar mixture. Remove ¼ cup of the mixture and stir into the melted butter. This will allow the melted butter to completely mix into the larger mixture. Divide the mixture in three parts sprinkle them with hazelnuts and bake for about 7-10 minutes at 200° Celsius. Invert onto a clean sheet of parchment paper and peel off the parchment. Let them cool to room temperature then cover with plastic wrap to keep it air tight.
For Coffee Syrup
1/2 cup of water
1/3 cup of sugar
1 teaspoon of espresso
Stir the water, sugar and espresso in a casserole and bring to boil and wait that it reduces in volume. Let it cool and add your caramel syrup. For the creamy caramel syrup Half a cup of sugar dissolved in 1/4 cup of warm water. Boil this mixture until it becomes dark brown in color. Then slowly pour 1/4 cup of fresh cream. Mix well.
for the Peanut Butter Buttercream
2 Cups Sugar
½ Cup Water
2 Large Eggs
2 Large Egg Yolks
14 Ounces Unsalted Butter (room temperature)
1/3 Cup of Peanut butter
In a bowl beat the butter until it becomes light and free of lumps. Set aside. Put the eggs and egg yolks in a bowl and whisk for a minute. Put the sugar and water in a sauce pan and cook without stirring until the mixture reaches thickens. Pour the sugar mixture slowly down the bowl and mix slowly. When its well incorporated whisk it again at a higher speed and beat until it cools down. Add the butter and continue mixing. Fold the peanut butter and mix well. 
For the chocolate ganache:
8 ounces (240 grams) bittersweet chocolate, finely chopped
1/2 cup (125 grams) whole milk
1/4 cup (30 grams) heavy cream
4 tablespoons (2 ounces; 60 grams) unsalted butter, at room temperature
Put the chocolate in a medium bowl and keep it close at hand. Bring the milk and cream to a full boil, pour it over the chocolate, wait 1 minute, then stir gently until the ganache is smooth and glossy.
Assembling the cake. Trim the cake that you baked. Brush it with your coffee syrup. Spread about one centimer thick of the peanut butter cream. Then layer it with your caramel syrup. Repeat the procedure using the second layer of the cake. Then top it with your last layer of the cake with a chocolate ganache on the top.
My other opera recipes:
Mango blueberry Opera
Green Tea Opera with Raspberrry Coulis
For the chocolate ganache: 8 ounces (240 grams) bittersweet chocolate, finely chopped
1/2 cup (125 grams) whole milk
1/4 cup (30 grams) heavy cream
4 tablespoons (2 ounces; 60 grams) unsalted butter, at room temperature
Put the chocolate in a medium bowl and keep it close at hand. Bring the milk and cream to a full boil, pour it over the chocolate, wait 1 minute, then stir gently until the ganache is smooth and glossy.
Assembling the cake. Trim the cake that you baked. Brush it with your coffee syrup. Spread about one centimer thick of the peanut butter cream. Then layer it with your caramel syrup. Repeat the procedure using the second layer of the cake. Then top it with your last layer of the cake with a chocolate ganache on the top.
My other opera recipes:Mango blueberry Opera
Green Tea Opera with Raspberrry Coulis
63 comments:
And what a great dessert to leave us with!! Good luck with the move - I hope all goes smoothly and you are back with us soon!
October 7, 2008 4:11 PMA wonderful dessert and wishing all the very best in your new home :) See you back with us soon!
October 7, 2008 4:58 PMRosie x
Oh, this would be perfect for my husbands birthday this winter. I have it noted down! And, I completely empathize with the haiku blogging--so hard.
October 7, 2008 5:58 PMWhat a beautiful treat! Good luck with your move. I look forward to your return!
October 7, 2008 6:18 PMWell, at least you're not leaving me hungry :) The dessert looks great, and best of luck with your continued moving process.
October 7, 2008 7:54 PMDon't worry I'll try to be creative while you're gone, in all my Dhanggit style :)
Happy moving, ati! HOpe all is well with all the boxes & blankets :) I'll be drowning with boxes at the end of the week too *sighs* Chikahan tayo next time ha.
October 7, 2008 8:18 PMHave a safe move! We will be missing you!
October 7, 2008 8:34 PMBut I will take a bite from the Snickers Opera cake!!
Lovely cake!! Good luck with everything!!
October 7, 2008 11:36 PMWow, that cake looks and sounds divine. Lots of luck with your move.
October 8, 2008 1:30 AMDhanggit this look wonderful and beauty!! I hope all be ok in your new home! Dear I let you some awards in my Blog to you.xxxxxxxxGloria
October 8, 2008 3:39 AMYou whip up haikus as effortlessly as you whip up opera cakes and all kinds of magical bakes ;)
October 8, 2008 5:14 AMYou are talented! They look beautiful and tasty. Nicely done.
October 8, 2008 7:28 AMWow .. your new home & new kitchen! So envious. I will only have a new home & kitchen next year .. waiting for my turn.
October 8, 2008 8:58 AMHope you have a smooth, stress-free move... will miss you and your delectable creations :)
October 8, 2008 9:22 AMThis will keep us happy while you're gone! What a great idea! Transforming a candy in an opera cake is just genious my dear! See you soon in your new kitchen and try not stress to much with the moving!
October 8, 2008 11:01 AMYummy! You never stop to amaze me... Good luck with the move. I look forward to your return for more of your creations.
October 8, 2008 2:54 PMYou are the third blog I've read this week who is moving! Good luck with your move and your new kitchen. Love Haiku too!
October 8, 2008 7:07 PMsn't that great? Have a pleasant day blogging friends.
October 8, 2008 8:50 PMOh I hope to be where you are at someday soon. We are dying to move into our new home, we have to settle on one first. Narrowing it down to 2 is hard, then one is harder.
October 8, 2008 11:39 PMGood luck with your move. I love these type of Snickers. Really good photos too.
Oh girl that cake looks so fabulous! I have missed so many yummy stuff here and now it's time to catch back some!
October 9, 2008 5:48 AMCoffee syrup? Chocolate ganache? Buttercream? I'm in heaven!!!
October 9, 2008 9:08 AMThanks for sharing it with Original Recipes and can't wait to find out how's your new kitchen like :D
looks like a yummy treat for us that will be missing you... take care and enjoy your new home... will be waiting for your come back post... :)
October 9, 2008 10:01 AMI love haikus...& yours is beautifully written Dhhangit! And to make an Opera in the midst of packing & mayhem...BOW to you!! Well done, it's fabulous!
October 10, 2008 2:36 AMDear,remember I have some awards to you in my Blog.xxxGloria
October 10, 2008 4:26 AMWhat a great snack! Looks great and delicious!
October 10, 2008 6:20 PMWe will be hungry without you...come back soon !
October 12, 2008 1:37 PMGosh Dhanggit, I will miss your kind comments so much :( But this beautiful cake (yum... choc and peanut butter!) should keep us company till your return-- just don't make it *too* long! ;)
October 13, 2008 6:09 AMenjoy your new home, sweetie.
October 14, 2008 1:56 AMThis is layer upon layer of YUM! Wishing you lots of laughter and love in your new home.
October 14, 2008 4:12 AMI'm sneaking in....
October 14, 2008 5:05 PMthis is awesomely beautiful . . . no worde that I can use to describe this beauty! lovely!
October 16, 2008 5:10 PMI don't know how you've found time to blog, but I'm certainly glad you did. What a luscious farewell.
October 16, 2008 8:02 PMrich and pretty dessert.Good luck on your moving.Hope to see your new kitchen soon:)
October 17, 2008 5:21 AMyummy! good luck to the move... are you getting a bigger kitchen?
October 18, 2008 8:15 AMim speechless...
October 19, 2008 3:17 AMI love snickers and my tryst with DB Opera cake was quite ok, so I'd say this one was a winner. Certainly looks very good.
October 19, 2008 7:18 PMYou're moving and still have time to bake? Wow it looks great! Good Luck with your new home and hope to see you back soon.
October 19, 2008 8:37 PMFirst time visiting your blog and I will be back for more inspiration.
October 19, 2008 9:27 PMMmm, mmm, mmm...what a great idea!
October 20, 2008 1:18 AMHi... an award is waiting for you at my place when you get back... :)
October 20, 2008 6:20 AMHappy new home to you! You must be so busy. :-)
October 21, 2008 5:41 AMGreat idea on the snicker opera! It looks soo good.
You always made such beautiful desserts. Best wishes with your move!
October 21, 2008 6:57 AMDear Sis Im a little worry by you!!! how are you ?? how are in your new home??? Huggsss!!!Gloria
October 23, 2008 1:26 AMWe miss you around here!!
October 23, 2008 3:54 AMWonderful recipe I love snickers yum. :-)
October 24, 2008 1:05 AMI'm away for 4 weeks and all of a sudden you're moving and renovating ;)
October 24, 2008 9:54 AMHope the moving part went smoothly. Hope that the unpacking is (nearly) done!
Oh, and the Snickers Opera looks too good!
October 24, 2008 9:54 AMthe snickers opera looks great! good luck to the new place! great site :)
October 24, 2008 3:46 PMSo delicate yet so robust with flavour, it is what it is... a real delicacy mouth watering cake...post me one will you :)
October 25, 2008 11:07 PMhttp://ricocoffeeshop.blogspot.com
What a luscious combination! Best wishes!
October 27, 2008 12:26 AMhat's off to you for being able to blog in the middle of a move! and wow, your cake is awesome too... congrats to the new house.... look forward to more yummy delights from you.
October 28, 2008 1:44 PMoh wow! i literally had no word to say except WOW!
October 31, 2008 4:32 AMhmm...maybe also yum? ^_^
These look fantastic! But where have you disappeared to!? I want more peanut butter goodness!
October 31, 2008 5:28 AMDROOOOOL. My favorite candy bar in the world. They look amazing :)
November 2, 2008 8:06 PMGood luck with the move. And thank you for this awesome dessert. It looks sensational.
November 8, 2008 7:10 PMIve been visiting every single day for the past 2 weeks .. how long more do I have to wait for some yummy stuff from you? urrrggg!
November 13, 2008 8:36 AMDear Dhanggit I hope you are ok, WE MISS YOU SO!!!!! gLORIA
November 16, 2008 3:54 PMGood luck, hope all goes well and see you soon to all hear about your new home!
November 17, 2008 4:18 PMronell
Hope yoàu are gradulay setteling diwn to your new home and hoping you are cooking up delicious dishes and desserts in your new kitchen.
November 20, 2008 6:09 PMGreat blog and gorgeous picts. Lovely petite fille you have there! @ thumbs up for your gâteau L'Opera variations!
November 23, 2008 5:07 PMlook like ladyfinger dipped with choco!! rich and yummy!!
November 24, 2008 10:30 AMthese looks delicious :) I want to try it
February 15, 2009 8:56 PMI love it! Very creative!That's actually really cool.
November 29, 2009 9:46 AM謝謝你的文章分享,請你有空到我
馬城界隨意部落格
參觀,Thanks
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