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Opera Green Tea cake (master class)

Opera Green Tea cake (master class)

Category: Confectionery
Opera Green Tea cake (master class)

Ingredients

Gioconda biscuit:
Egg whites 6 pcs. (216 g)
Granulated sugar 2 tbsp. l. (30 g)
Almond flour (sift) 225 g
Wheat flour (sift) 70 g
Powdered sugar (sift) 225 g
Eggs 6 pcs. (358 g)
Butter (melt) 45 g
----------------
Green Tea Butter Cream:
Eggs 2 pcs.
Egg yolks 2 pcs.
Granulated sugar 200 g
Water (for syrup) 50 g
Butter (softened) 250 g
Vanilla extract 1 tsp
Tea 8 g
Water (for tea) + - 50 g
----------------
Green Tea Liqueur Syrup:
Liqueur with green tea 100 g
Water 300 g
Granulated sugar (to the desired sweetness) 100 g
Tea 3 g
----------------
Ganache:
Black chocolate 70% (cut) 240 g
Milk 125 g
Cream 33% 60 g
Butter (softened) 60 g
----------------
Glaze:
Cream 33% 120 g
Water 150 g
Granulated sugar 180 g
Cocoa powder 65 g
Gelatin 6 g (I have 8 g)
Water (to dissolve gelatin) 30 g

Cooking method

  • An entree cake for lovers of the Opera cake classics, created by Gaston Lenôtre. This version is based on his recipe, but with the option of adding Matcha green tea instead of coffee.
  • Structure:
  • * Almond biscuit Gioconda 3 layers
  • * Gentle soak with liqueur and Matcha green tea
  • * Light Butter Cream with Matcha Tea
  • * Chocolate ganache
  • * Mirror glaze
  • Gioconda biscuit:
  • Prepare baking sheets (you need 2 pieces), line them with baking paper. My baking sheet measures 41x32 cm.Turn on the oven 200aboutFROM.
  • Sift almond flour, icing sugar, wheat flour. Add eggs.
  • Opera Green Tea cake (master class)
  • Beat with a mixer on medium speed for 5-8 minutes.
  • Opera Green Tea cake (master class)
  • Beat whites separately, gradually adding sugar until stable peaks. Add them to the almond-egg mass and mix gently with a spatula.
  • Opera Green Tea cake (master class)
  • Pour in melted butter. Stir with a spatula until combined.
  • Opera Green Tea cake (master class)
  • Spread the dough in an even layer of 0.7 cm. Bake 180aboutFrom 8-10 minutes. The biscuit should be soft and pliable, light golden color, 0.8 cm thick. Turn the baking tray with the biscuit and cool on the wire rack. Remove paper. Cut three identical rectangles.
  • Opera Green Tea cake (master class)
  • Green Tea Butter Cream:
  • Dissolve Matcha tea in water until it is a not very thick paste.
  • Opera Green Tea cake (master class)
  • Beat the eggs and yolks with a mixer until a thick creamy mass. While whipping, cook the syrup from sugar and water. Bring to 116-118aboutC. Remove from heat and immediately pour in a thin stream into beaten eggs. Continue whisking at high speed until the creamy mass cools.
  • Opera Green Tea cake (master class)
  • Add oil gradually and beat.
  • Opera Green Tea cake (master class)
  • Add vanilla extract and Matcha tea paste at the end. The cream at the end instantly becomes thick, smooth. You do not need to beat it longer. Do not put the finished cream in the refrigerator.
  • Opera Green Tea cake (master class)
  • Green Tea Liqueur Syrup:
  • A lot of liquid will be needed for impregnation, do not be surprised that there is so much. The cakes should be moist and tinged green.
  • Dissolve sugar in hot boiled water. Cool down. Mix with Matcha powder and liqueur.
  • Ganache:
  • Pour hot milk and cream into the chocolate and melt, stirring constantly. Cool to 60aboutC and add butter, mix. Allow to cool to a pasty state. Only in this consistency should be distributed on the cake during assembly.
  • Opera Green Tea cake (master class)
  • Glaze:
  • Combine cream, water, sugar. Stir and bring to a boil. Add cocoa. Stir until smooth. Remove from heat. Cool to 60aboutC and add the gelatin previously dissolved in water. Stir and leave to 24aboutThat is, glaze the cake when it reaches the consistency of jelly. Do not beat the glaze, you need a smooth, beautiful mass without air bubbles.
  • Assembly:
  • It is convenient to assemble the cake without a frame. Collect on cardboard.The finished cake will easily be transferred to a clean plate or cake plate (strong cake).
  • 1st cake.
  • Soak in syrup.
  • Opera Green Tea cake (master class)
  • Cream 1/2 part in an even layer no more than 0.6 cm
  • 2nd cake
  • Impregnation (generously!)
  • Ganache layer evenly.
  • 3rd cake.
  • Impregnation. Refrigerate for 30 minutes.
  • Opera Green Tea cake (master class)
  • Butter cream the remaining part with a layer of no more than 0.6 cm. Smooth to perfect smoothness. This is important for further glaze work. In the freezer for 1 hour.
  • Frosting cake
  • Pour the icing on the cake and let it flow freely over the surface, without the intervention of a spatula. Put in the refrigerator for a while.
  • Opera Green Tea cake (master class)
  • Cut off the cake with a long, straight knife. I will share a secret: they made a high wide knife-spatula for me according to the pattern of an ordinary construction trowel. A very handy thing. Now I perfectly level the sides of the cake.
  • Trim the cake on all sides. After each touch of the cake, the knife must be wiped clean with a napkin. A completely clean cut is required.
  • After cutting, the cake is 30x20 cm in size, 4 cm high. Transfer the cake immediately to the substrate.
  • Serve by cutting into even rectangular portions. Keep at room temperature before serving. So the dessert is much tastier.
  • Opera Green Tea cake (master class)
  • Enjoy.

The dish is designed for

18 servings Cake size: 30x20 cm, height 4 cm

Time for preparing:

4 hours

Cooking program:

Baking, oven

Matanya
This is beauty !!! I love these recipes-LOOK, just watch, admire, again and again. You are a culinary artist !!! It is immediately evident that everything is done with great love for the dish, with such chic and elegance !!!! Natasha your recipes and Natasha's recipes-natapit is not an achievable dream for me !!!!
Melanyushka
Great cake! Thank you for the detailed master class, but is this Matcha tea powder? Where you can buy this, in which departments to watch, I have not even seen this here, maybe I just don't look, I don't know what it is. Is it only used in confectionery or is it something like instant tea, how can you drink it?
Yulia
Natalya, make it clear, otherwise I'm a little confused (maybe I didn't finish reading) with the cream
In the description
Beat eggs and yolks with a mixer
, and in the ingredients for the cream 2 pcs protein and 2 pcs yolk. Chew, please, the cream is too interesting
Tasha
The cream corrected: I was wrong, you need 2 whole eggs ... At night I wrote a post. Sorry.
By the way, the cream is basic. You need to take note. Title: French style buttercream.

Matanya, Melanyushka: flowers: thanks.
Matcha is a Japanese ceremonial tea. I bought it in powder form. In Japan, this tea is especially popular among students while preparing for exams because of its invigorating properties. But today the match is gaining popularity everywhere. This drink is sold not only in cafes and health food stores, but is also often used as an additive or natural coloring in desserts and other dishes. I bought through an online store. I have 1kg. We don't drink tea, but we cheer up with it in sweets.
MariS
The cake is impressive Natasha!!!
Masterly performance and so many photos to help us.
prascovia
Natasha!
Thank you very much for submitting the recipe, I received an indelible aesthetic pleasure !!!
PS Can Japanese tea be replaced with something? (coffee) I don't like teas .......
Tasha
The coffee and chocolate option is a classic. The rest is interpretation. I have such a master class cake. There coffee and impregnation syrup are added to the butter cream. I'll make it out - I'll post it.
Yulia
And what flavor does tea give, well, at least approximately, or is it more for color?
celfh
Flawless execution
Tasha
It is for myself that I pass exams on classic cakes and topics that pastry chefs pass in prestigious pastry schools. For the exam, it is set to invest in 4 hours and collect the cake without a frame. Well, this is the easiest cake to be found.

Green tea gives its own hue, very light. Can you distinguish the taste of black tea and green tea? This is the flavor nuance.In the cream, immediately after whipping the cream, I feel a distant tea bitterness. But after standing in the refrigerator, this taste disappears. Strange even. I liked this flavor, oddly enough.
Twist
Natasha, the cake is just great!
Merri
Quote: Matanya

This is beauty !!! I love these recipes-LOOK, just watch, admire, again and again. You are a culinary artist !!! It is immediately evident that everything is done with great love for the dish, with such chic and elegance !!!! Natasha your recipes and recipes Natasha-natapit is not an achievable dream for me !!!!
Tatyana, I took it off my tongue!
Tasha
Thanks for the support!
echeva
Quote: Yuliya

And what flavor does tea give, well, at least approximately, or is it more for color?
I had this tea, brought from Thailand, it tasted like milk
Tasha
There are 15 varieties (this is the only one I saw in the store) of Matcha tea. There is also a special culinary one with chlorella (algae), which does not lose color when heated. I wish I could buy! Only in Russia they sell, they do not send them to Ukraine.
Era
Tasha, an unusual recipe (for me). I keep going in circles, I want to cook as much as I have no strength. But I have not met such tea yet. In a month on a trip, if there is tea, I will definitely buy it for the cake.

Tasha
If you want, I will find out where in Russia this tea is sold? A friend of mine is now ordering herself on an Internet.
Era
Natasha, thanks! I found on the Internet where to order, but I hope to buy in the store.
Tasha
I would not have hoped. Many tea sellers have heard of this for the first time.
berezkina
🔗
Girls, here you can order. They have free shipping to Russia and Ukraine. I really don't know if it's possible to post links like that, if not, I'll delete it.
Era
Quote: Tasha

I would not have hoped. Many tea sellers have heard of this for the first time.

Most likely it will turn out!
Era
Julia, thank you! I went to the link, but there in a foreign language.
Era
Quote: Tasha

If you want, I will find out where in Russia this tea is sold? A friend of mine is now ordering herself on an Internet.

Natasha, you are intrigued by your cake, he does not give me peace. Can you ask a friend where she ordered tea?
berezkina
Galina, you can select the language in the upper right corner when you go to this site and it will be in Russian. I ordered from there many times. The prices for this tea are good there.
Aina
Natasha, I look at your masterpieces and it’s just that what you do is unreal. Unrealistically beautiful, unrealistically tasty and unrealistic to repeat. Did you study somewhere?
the same
impeccable !!!
Tasha
Quote: Era

Natasha, you are intrigued by your cake, he does not give me peace. Can you ask a friend where she ordered tea?
I haven't contacted yet.
But I found this tea from a Russian living in Japan. She has been making tea for 15 years already. Has a tea shop. 🔗
berezkina
I can't wait to get my tea either. I have no strength, I really want this cake
Tasha
Quote: Aina

Did you study somewhere?
Mostly at home with books, internet and courses. I dream of a prestigious school, but there is no way yet.

berezkina And what kind of tea have you ordered for a long time?
berezkina
I ordered it as soon as you posted the recipe. I once did a "classical" opera, and now I fell ill with yours.
Tea ordered 100% organic matcha tea. I really don't know if it will change color when cooked. But I was assured that it is suitable for baking.
berezkina
Ilona, ​​I ordered here 🔗 ... This is a foreign Internet site. I found it in one of the shops in the city, but the price of 580 per 100 grams seems very cool to me. Therefore, I ordered from Aliexpress.
berezkina
Natalia, thanks for the recipe and detailed MK. I made this cake as a gift to my parents on NG. Everything worked out great, no problems arose during the cooking process. You have described everything in detail and intelligibly. The cake turned out to be quite large and heavy. If you will allow me, I will share my impressions of the taste. The almond sponge cake is very delicate and delicious, the matcha cream outside the cake was very delicate with an awesome green tea flavor. But in the collected cake, all the taste is interrupted by ganache and icing. Somehow the whole flavor of green tea was lost both in the cream and in the biscuit (soaked very, very generously). I didn't really like the taste of the glaze.But the parents really liked the cake and this is the main thing. In general, the cake is wonderful, especially if you want to surprise someone, then you will succeed! Natalya, thanks again for the recipe
I'll post the photo a little later.

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