抹茶歌剧蛋糕

杏仁海绵蛋糕

蛋白24个
糖400克
鸡蛋22个
杏仁碎800克
糖粉400克
蛋糕粉200克
抹茶粉50克
融化的牛油150克
抹茶奶油酱
奶油750克
抹茶粉50克
蛋黄18个
糖300克
牛油900克

抹茶涂酱

奶油425克
转化糖70克
抹茶粉36克
白巧克力625克
牛油70克
咖啡巧克力涂酱
奶油260克
糖50克
葡萄糖40克
咖啡巧克力250克

做法

1. 准备杏仁海绵蛋糕：把鸡蛋、杏仁碎、糖粉、蛋糕粉和抹茶粉混合均匀。
2. 把蛋白打发，拌入混合物中，慢慢加入融化的牛油混合均匀。
3. 倒进烤盘中抹平，用200/190°C烤12分钟，在架子上晾凉后切成10cmX4cm的小块。
4. 准备抹茶奶油酱：把抹茶粉、蛋黄和糖拌匀，加入煮滚的牛奶搅拌均匀。重新加热至83°C后室温晾凉。把牛油高速搅打至发白，慢慢加入混合物待用。
5. 准备抹茶涂酱：把奶油、转化糖和抹茶粉拌匀后煮滚，拌入白巧克力后重新加热至55°C，加入牛油搅拌至柔滑，晾凉待用。
6. 准备咖啡巧克力涂酱：把奶油、糖和葡萄糖拌匀后煮滚，加入咖啡巧克力拌匀，晾凉待用。
7. 把抹茶奶油酱涂在两小块杏仁海绵蛋糕上，把抹茶涂酱涂在另外两块杏仁海绵蛋糕上，组合起来后在最上层涂一层咖啡巧克力涂酱。
8. 缀以抹茶巧克力即可。

Matcha Opera Cake

Almond Sponge Cake

24 egg white
400g sugar
22 eggs
800g almond ground
400g icing sugar
200g cake flour
50g matcha powder
150g melted butter

Matcha Butter Cream

750g milk
50g matcha powder
18 egg yolk
300g sugar
900g butter

Matcha Ganache

425g cream
70g invert sugar
36g matcha powder
625g white chocolate coin
70g butter

Opera Glaze

260g cream
50g sugar
40g glucose
250g coffee chocolate coin

Method

1. Prepare almond sponge cake: Mix egg, almond, icing sugar, cake flour and matcha powder together.
2. Whip egg white and sugar till a soft peak forms. Fold into egg mixture. Gradually add in melted butter and mix well.
3. Spread into a baking tray and bake at 200/190°C for 12mins. Allow to cool on rack. Cut into 10cmX4cm pieces.
4. Prepare matcha butter cream: Mix matcha powder, egg yolk and sugar. Add in boiling milk and mix well. Reheat to 83°C and cool down to room temperature. Whip butter with high speed until pale. Slowly add it into mixture. Set aside.
5. Prepare matcha ganache: Mix cream, invert sugar and matcha powder. Bring to a boil. Mix in white chocolate and heat up to 55°C. Add in butter and blend to silky smooth texture. Allow it to cool.
6. Prepare opera glaze: Mix cream, sugar and glucose. Bring to a boil. Add in coffee chocolate and mix well. Allow to cool.
7. Spread butter cream on 2 layers of almond sponge cake. Spread matcha ganache on another 2 cakes. Assemble cakes and spread opera glaze on top.
8. Garnish with greentea chocolate and serve.