MINI OPERA

CAKES
for 40 individual cakes 2x4 cm
 Mini Opera Cakes
for 40 individual cakes 2x4 cm

GELATIN MASS

Ingredients Total weight: ~ 35 g 100%

• Powdered gelatin 200 Bloom 5g 14%

• Cold water 30 g 86%

1. Add the powdered gelatin and cold water to a clean container.

Gently stir with a spoon.

2. Place the mixture in the fridge and let it sit there for 10–15 minutes
to allow the gelatin to swell and bloom. Then it’s ready for use.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you have no powdered gelatin on hands, you can use gelatin
leaves instead. Simply use the same weight of gelatin leaves
as you would powdered gelatin and soak them in cold water.
Make sure the leaves are fully covered with water.
• Leave the gelatin leaves to soak for 15 minutes – during this
time, the leaves should absorb exactly the right amount of
water needed. Then squeeze the leaves to remove any excess
water and use immediately.

CHOCOLATE GLAZE

Ingredients Total weight: ~ 241 g 100%

• Water 60 g 25%
• Whipping cream 35% 50 g 21%
• Sugar 70 g 29%
• Dark cocoa powder 26 g 11%
• Gelatin mass 35 g 15%

1. In a saucepan bring the water, whipping cream and sugar to a boil.

2. Take the saucepan off the heat and add the sifted cocoa powder
then mix well with a whisk. Bring the mixture back up to a boil.

3. Remove from the heat, add the gelatin mass and mix with a whisk.

4. Strain the glaze into a measuring cup, cover it with cling film
touching the surface and put it in the fridge for 12 hours.

5. Before using, heat the glaze to 30 °С / 86 °F and process with

a hand blender.

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 Mini Opera Cakes
for 40 individual cakes 2x4 cm

JOCONDE SPONGE

Ingredients Total weight: ~ 564 g 100%

• Whole eggs 170 g 30%

• Icing sugar 70 g 12%
• Almond powder 125 g 22%
• All-purpose flour 33 g 6%
• Egg whites 100 g 18%
• Sugar 41 g 7%
• Butter 82% 25 g 4%

1. Whip the eggs, icing sugar and almond powder for 10 minutes in
a stand mixer with a whisk attachment until it is airy and pale in color.

2. Separately, whip the room temperature egg whites with sugar

until soft peaks.

3. Gradually fold the meringue into the whipped egg mixture

using a silicone spatula.

4. Then add the sifted flour and fold it in carefully.

5. Add your butter to the batter which should be melted

to 45–50 °С / 113–122 °F.

6. Spread the batter over the baking tray 40x60 cm lined with
a silicone mat using an offset spatula.

7. Bake in a preheated oven at 185 °С / 185 °F, for 5–8 minutes until
golden brown. The baked sponge should spring back when pressed.

8. Cover it with a sheet of parchment paper and leave to cool

at room temperature. Then cut out 3 squares measuring
20x20 cm using a frame.

COFFEE SYRUP

Ingredients Total weight: ~ 205 g 100%

• Brewed espresso coffee 150 g 73%

• Sugar 30 g 15%
• Dark rum 25 g 12%

1. Mix together the freshly brewed espresso and sugar until dissolved.

2. When it has cooled to below 40 °С / 104 °F, add the rum

and mix again

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 Mini Opera Cakes
for 40 individual cakes 2x4 cm

COFFEE BUTTERCREAM

Ingredients Total weight: ~ 242 g 100%

• Whole eggs 40 g 17%

• Water 20 g 8%
• Sugar 60 g 25%
• Butter 82% 120 g 50%
• Coffee extract 2g <1%

1. Heat the water and sugar to 118 °С / 244 °F over medium heat.

2. Add the eggs in the bowl of the stand mixer and whip on high speed
with a whisk attachment until they turn into a light and airy foam.

3. Lower the mixing speed and carefully pour the syrup over the
eggs while still whipping. Whip on high speed again and continue
whipping until the mixture cools down to 25 °С / 77 °F.

4. Then gradually add the softened butter (16–20 °С / 61–68 °F).

Whip the cream until a smooth, light and stable texture is achieved.

5. Add the coffee extract and slightly whip the cream again.

TIP
• If the cream turned out too runny, put it in the fridge for a few
minutes and then whip it again.

6. Use the cream immediately.

DARK CHOCOLATE GANACHE

Ingredients Total weight: ~ 122 g 100%

• Dark chocolate 70% 52 g 43%

• Whipping cream 35% 63 g 52%
• Inverted sugar/honey 6g 5%
• Sea salt 0.5 g <1%

1. Warm the whipping cream with sea salt and inverted sugar
to 80 °С / 176 °F and pour this mixture over the dark chocolate.

2. Process the ganache with a hand blender or stir it with a silicone

spatula until smooth.

3. Use while it is still liquid.

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 Mini Opera Cakes
for 40 individual cakes 2x4 cm

ASSEMBLING AND GLAZING THE OPERA CAKES

Ingredients

• Joconde sponge layers

• Coffee syrup
• Coffee buttercream
• Dark chocolate ganache
• Stabilized chocolate glaze
• Dark chocolate 70% 100 g
• Gold leaf Sufficient quantity

1. Melt the chocolate to 45–50 °С / 113–122 °F and apply a thin layer

to one side of one sponge.

2. Put it in the fridge for a few minutes.

3. Then place this sponge into your cake frame 20x20x3 cm with
the chocolate side facing down and brush it with the coffee syrup.
Apply the first layer of the buttercream (120 g) and level it with an
offset spatula. Place the second sponge on top and press gently
to level it perfectly.

4. Soak the second sponge with the syrup and pour the ganache
over it. Then level the ganache and wait a few minutes until
the chocolate sets.

5. Place the third sponge on top. Press it gently to make sure

the layers are even.

6. Soak the third sponge with the syrup as well. Apply a layer of
the buttercream (120 g) on top and smooth it out. Put the cake
in the fridge for at least 3 hours. Then remove the cake frame.

7. Warm the glaze to 30 °С / 86 °F and process it with a hand blender.

8. Transfer the cake to a glazing rack and coat it with the glaze.
Remove the excess glaze with a spatula.

9. In a few minutes transfer the cake to a cutting board and trim 1 cm

off the edges. Slice the cake into individual portions measuring
2x4 cm with a warm knife. Decorate each mini cake with the gold leaf.

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