Snickers Opera

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.

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