TRAVEL CAKE “NEW OPERA CAKE”

Classic recipe with a twist.

INGREDIENTS

CAKE

  1. 180grm sall-purpose flour

  2. 40grm salmond meal

  3. 140grm sbutter

  4. 150grm eggs

  5. 80grm fresh cream

  6. 89grm brown sugar

  7. 89gem castor sugar

  8. 3grm baking powder

BUTTER CREAM

  1. 200grm butter

  2. 100grm icing sugar

  3. 45grm coffee espresso

  4. Half vanilla pod

BASE SYRUP

  1. 100ml water

  2. 300grm sugar (granulated)

SYRUP VANILLA COFFEE

  1. 200 grm base syrup

  2. Half vanilla pod

  3. 200grm coffee beans

PROCEDURE FOR CAKE

  1. Pre-heat the oven to 165C. Line baking tin with baking spray and butter paper.

  2. Cream butter and sugar together till creamy texture.

  3. Add in eggs slowly, making an emulsion.

  4. Add all the rest ingredients and fold till everything is incorporated.

  5. Add in fresh cream and fold once or just till combine.

  6. Bake for 30 minutes.

PROCEDURE FOR BUTTER CREAM

  1. Whip butter and icing sugar.

  2. Add in coffee espresso and vanilla pod.

  3. Mix well.

PROCEDURE FOR BASE SYRUP

  1. Mix sugar and water in a saucepan on medium heat and heat till it boils.

  2. After boiling remove and keep for cooling.

ASSEMBLING

  1. Let the cake cool for a while.

  2. Drizzle the coffee vanilla syrup.

  3. Pipe the butter cream.

  4. Serve as it is or cut slices and serve.

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