2020-08-13 / test@t

Cake "Opera" Raspberry-Pink-Anise

Opera is one of my favorite cakes, the variation with raspberries, anise and rose tastes just as well as the classic coffee version. Just imagine: delicate and aromatic Gioconda biscuit, raspberry cream with lime and anise, airy butter cream with anise and rose, and ganache on raspberry puree! Let's taste this symphony? PS If you do not like anise, you can exclude it, leaving only a rose. I really liked the shade of anise against the background of the taste of raspberries.

Ingredients

for almond biscuit "la Gioconda": almond flour 90 g
icing sugar 100 g
chicken eggs 120 g
butter 16 g
egg whites 75 g
sugar 12 g
wheat flour 25 g
for raspberry cream: raspberry puree b / c 150 g
egg yolks 1.5 pcs.
star anise (asterisk) 2 pcs.
corn starch 1 tbsp
salt 1 pinch (s)
lime zest 0.5 pcs.
lime juice 70 g
butter 40 g
sugar 20 g
vanilla sugar with natural vanilla 30 g
gelatin 3 g
for anise syrup with rose: tea rose petals 2 tsp.
star anise (asterisk) 1 pc.
water (boiling water) 100 g
sugar 40 g
for Italian meringue (anise-rose oil cream): water 16 g
sugar (1) 40 g
egg whites 28 g
sugar (2) 10 g
for Pote Bote (anise-rose oil cream): egg yolks 2 pcs.
sugar 95 g
water 40 g
butter 82.5% 160 g
anise liqueur 10 ml
rose water (food) 10 ml
for raspberry glaze: white chocolate 100 g
raspberry puree b / c 75 g
gelatin 3 g

STEP-BY-STEP COOKING RECIPE

Step 1

Cooking "La Gioconda" biscuit. Sift almond flour and powdered sugar into a bowl, stir with a whisk until smooth.

Step 2

Break eggs into a separate bowl, stir with a whisk until smooth. Pour half of the egg mass into almond flour with powder. Beat with a mixer for 8-10 minutes.

Step 3

Then add the remaining egg mass in two steps, beat for another 10-12 minutes.

Step 4

Melt the butter and let cool.

Step 5

Add half of the melted butter to the dough, beat with a mixer until smooth.

Step 6

Beat the egg whites into a froth, add sugar and beat until glossy. Gently stir the whipped egg whites into the dough with a spatula.

Step 7

Sift the flour into the dough and mix gently, then add the remaining butter and mix again.

Step 8

Spread the dough evenly on a 30x40 cm baking sheet. Bake in an oven preheated to 200 ° C for 8-10 minutes. Turn the finished biscuit on parchment paper, allow to cool, carefully remove the paper on which the biscuit was baked. Cut the resulting biscuit into three equal parts, I got 3 strips 30x13 cm.

Step 9

Cooking raspberry cream. Put the raspberry puree in a saucepan, add star anise. Heat over medium heat with constant stirring until almost boiling, then cover, reduce heat to low and let stand for 5 minutes, then turn off the heat and let the puree brew for 15 minutes, remove the star anise and discard.

Step 10

Mix cornstarch with sugar, vanilla sugar with natural vanilla (15 g), salt and lime zest, add lime juice and stir.

Step 11

In another bowl, mix the egg yolks with 15 g of vanilla sugar and natural vanilla.

Step 12

While stirring the citrus mixture, gradually add the yolks and stir until combined. Pour the egg-lime mixture into the raspberry puree in a thin stream, stirring continuously with a whisk. Put on fire and cook until thickened.

Step 13

Soak gelatin in water in a ratio of gelatin-water 1: 6, then warm the gelatinous mass until smooth and add to the raspberry cream.

Step 14

Remove the pan from heat, cool to 45 ° C, add the butter cut into pieces and beat well with a blender.

Step 15

Preparing the rose oil anise cream. First, make an Italian meringue. Pour water into a saucepan and add sugar (1), bring to a boil over low heat and cook until 118 ° C.

Step 16

Beat the egg whites until soft and add sugar (2).

Step 17

When the syrup reaches 118 ° C, pour it into the whipping whites, beat until cooled and glossy rush.

Step 18

Cooking Pote Bote. Beat egg yolks on high speed until pale.

Step 19

Pour water into a saucepan and add sugar, bring to a boil over low heat and simmer the syrup to 118 ° C. When the syrup is ready, pour a thin stream into the yolk mass, beat at high speed until the mixture turns white.

Step 20

Add the anise liqueur and rose water gradually to the yolk mass and beat until smooth.

Step 21

Gradually add soft butter, beat until smooth, shiny cream appears.

Step 22

Then gently stir in the Italian meringue with a spatula.

Step 23

Our Anise-Rose oil cream is ready.

Step 24

Cooking anise syrup with rose. Put sugar in a saucepan, pour boiling water, add 2 star anise stars.

Step 25

Then add the tea rose petals and bring the syrup to a boil. Let it brew for 10 minutes.

Step 26

We filter the syrup through a fine sieve. The impregnation is ready.

Step 27

Let's start assembling the cake. I assembled the cake in an adjustable rectangular frame. We spread the first "la Gioconda" biscuit, soak it with anise and rose syrup.

Step 28

Distribute 1/2 of the butter cream evenly on top.

Step 29

Next, lay out the second "Gioconda" biscuit, soak in syrup, evenly spread raspberry cream on top of the biscuit (if the cream has become too thick by the time of assembly, it can be slightly heated for a more even coating).

Step 30

On top of the raspberry cream, put the third "Gioconda" biscuit, soak in the syrup, then distribute the remaining butter cream. We smooth the surface well with a spatula, put it in the refrigerator for an hour or more to solidify all layers.

Step 31

In the meantime, prepare the ganache with raspberry puree. Put white chocolate, raspberry puree in a bowl and heat in a water bath or in a microwave, stir until smooth.

Step 32

Soak gelatin in water in the ratio of gelatin-water 1: 6, then heat the gelatinous mass until smooth and add it to the raspberry ganache, mix and pour into the frame over the frozen butter cream. Tilting the shape to one side or the other, distribute the ganache evenly over the surface of the cake. We put the cake in the refrigerator for several hours.

Step 33