Gâteaú Opéra

Gâteaú Opéra

Gâteaú Opéra

INGREDIENTS

• 80 ml (1/3 cúp) espresso
• To serve: chocolate cúrls (optional)
• 100 gm eggwhite (aboút 2½)
• 65 gm caster súgar
• 3 eggs
• 100 gm almond meal
• 60 gm icing súgar, sieved
• 30 gm plain floúr
• 20 gm melted bútter
• 1 tbsp espresso
• 220 gm caster súgar
• 150 gm eggwhites (aboút 4)
• 400 gm softened bútter
• 70 ml espresso

Method

1. For almond joconde, preheat oven to 180C, and bútter and line two 27cm x 37cm Swiss roll pans with baking paper. 
2. Whisk eggwhite, súgar and a pinch of salt in an electric mixer úntil firm peaks form (6-8 minútes), add eggs and whisk úntil pale and flúffy (3-4 minútes). 
3. Fold in almond meal, icing súgar and floúr, then fold in bútter and coffee. 
4. Spread mixtúre evenly between prepared pans, smooth tops and bake, swapping pans occasionally dúring cooking, úntil golden brown. 
5. Cake springs back when lightly pressed (7-8 minútes). Túrn oút onto baking paper lightly dústed with floúr, remove backing paper and set aside to cool (30 minútes).
6.  ............
7. .............

Get the Fúll Recipe >> gourmettraveller.com.au

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