Opera Berry Cake with St-Allery

Resep Opera Berry Cake

Opera Berry Cake is a fresh and modern take on the famous classic Opera Cake with layers of rich flavors and textures. This cake combines the softness of sponge cake with the deliciousness of lemon cream, refreshing mango jelly, and indulgent berry-infused chocolate ganache.

The cake is usually served in a long block shape with clearly visible layers. Once cooled and hardened, the cake is cut into appetizing pieces and served with simple garnishes to enhance the layers. Each piece features a mix of green from the matcha, yellow from the mango jelly, and chocolate from the ganache, making it not only delicious but also visually beautiful.

Opera Berry Cake is the perfect cake for those looking for an elegant and complex combination of flavors. Combining the softness of sponge cake, the delicacy of lemon cream, the freshness of mango jelly, and the richness of berry ganache, this cake offers a luxurious and satisfying culinary experience. Perfect for any special occasion or as an exquisite dessert.

Ingredients:

Sponge Cake

110 g granulated sugar
Wheat flour 40 g
Matcha powder 15 g
Blue Diamond Blanched Ground Almonds 160 g
2 eggs
Egg white 120 g
Granulated sugar 55 g
St-Allery Revolution Butter Alternative 30 g

Butter Lemon Cream

St-Allery revolution butter alternative 360 gr
Egg white 120 g
Granulated sugar 240 g
Lime juice 30 g

Mango Jelly

Crops Mango Puree 200 gr
Water 50 gr
granulated Sugar 30 gr
Chef Daniel Gelatine-150 Bloom 20 gr

Berry Infused Ganache

Arla Whipping Cream 36% 500 gr
Crops Strawberry Puree 150 gr
Veliche Dark Chocolate Emotion 58% 340 gr

How to Make:

Sponge Cake

Prepare a large bowl, add sugar (110 g), flour (40 g), matcha powder (15 g), almonds (160 g), and eggs (2 pcs). Mix until evenly distributed.
In a different container, add egg white (120 g) and sugar (55 g), then beat until fluffy.
Mix the egg white mixture into the main mixture, stirring until evenly distributed.
Add St-Allery butter (30 gr) and mix again.
Pour the batter into a baking sheet lined with parchment paper, flatten.
Bake in the oven at 190 degrees Celsius for 13 minutes.

Butter Lemon Cream

Prepare a large container, add St-Allery butter (360 gr), and stir until smooth.
Prepare a pot with boiling water (double boiler). Place a container with egg whites (120 g) and sugar (240 g) on top. Whisk until the sugar dissolves and the mixture becomes warm.
Pour the egg and sugar mixture into the butter container, mix with a mixer until well blended.
Add lemon juice (30 gr) and mix again until evenly distributed.

Mango Jelly

Prepare a saucepan on low heat, add mango puree (200 g), water (50 g), sugar (30 g), and gelatine (20 g).
Stir until all ingredients are dissolved and well mixed.
Pour the batter into the pan, flatten, and let it set.

Berry Infused Ganache

Warm whipping cream (500 g) and strawberry puree (150 g) in the microwave for 30 seconds, stirring until smooth.
Warm dark chocolate (340 g) in the microwave for 30 seconds until melted.
Combine cream with dark chocolate, stir until smooth.

Penyusunan Opera Berry Cake