TRAVEL CAKE “NEW OPERA CAKE”
Classic recipe with a twist.

INGREDIENTS
CAKE
180grm sall-purpose flour
40grm salmond meal
140grm sbutter
150grm eggs
80grm fresh cream
89grm brown sugar
89gem castor sugar
3grm baking powder
BUTTER CREAM
200grm butter
100grm icing sugar
45grm coffee espresso
Half vanilla pod
BASE SYRUP
100ml water
300grm sugar (granulated)
SYRUP VANILLA COFFEE
200 grm base syrup
Half vanilla pod
200grm coffee beans
PROCEDURE FOR CAKE
Pre-heat the oven to 165C. Line baking tin with baking spray and butter paper.
Cream butter and sugar together till creamy texture.
Add in eggs slowly, making an emulsion.
Add all the rest ingredients and fold till everything is incorporated.
Add in fresh cream and fold once or just till combine.
Bake for 30 minutes.
PROCEDURE FOR BUTTER CREAM
Whip butter and icing sugar.
Add in coffee espresso and vanilla pod.
Mix well.
PROCEDURE FOR BASE SYRUP
Mix sugar and water in a saucepan on medium heat and heat till it boils.
After boiling remove and keep for cooling.
ASSEMBLING
Let the cake cool for a while.
Drizzle the coffee vanilla syrup.
Pipe the butter cream.
Serve as it is or cut slices and serve.
