Opera cake

Ingredients for Opera cake

Instructions for Opera cake

To prepare the Opera cake recipe, please follow these instructions:

Bottom
Crush the almonds and whisk eggs and sugar as well as vaniliesukker. almonds and flour is added. Then add the melted butter. The batter is poured into a baking pan and bake at 175 frader in 25-30 min. It is then switched to cooling.
It must stand for 3 days before the filling in.

Dryping
The sugar is melted in the coffee.

Mocha cream

Milk and coffee boils up. Beat the egg yolks and sugar and corn flour lightly together. Then add the coffee and milk in a thin beam so the cream not lumps. The cream boils up to the right consistency, and then cool it. Vaniliesukker and smørklumer whipped in one at a time.
It is a good idea to make the cream the day before use.

Chocolate cream
Cream and coffee and butter cooked up and melted Chocolate added..
The cream must be afløle under water bath.
To be regularly stirred in the cream while it cools.

The cake sliced in 3.
The lower section should stinkes with the coffee mixture. Butter chocolate cream on and then freeze it down for 10 min. to the cream is clotted.
Then added the next bottom on pg stinkes with coffee mixture and then lubricated moccacremen on. Then place the cake back in the freezer for 10 minutes for the cream is clotted.
The last læggges at the bottom and the rest of the coffee mixture and butter on the rest of the moccacremen accepted on and plug it back in the freezer. Then lubricate the rest of chocoladecremen on.
The cake placed on a baking sheet that is stinket with hot water.
Set the cake in the freezer for 15 minutes to it is rigid. Chocolate glasuser (Smelet mælkechocolade) met in a Cornet shape of mellemmlægspapir and decorating with different shapes.