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Wednesday, July 26, 2006

Opera Swiss Roll


Almond Sponge cake:

30 gm. Plain flour
90
gm. icing sugar
100 gm. Ground Almond
3 nos. medium size eggs
30 gm. melted butter

120 gm. egg white )
40 gm. castor sugar ) beat till thick

Ganache:

100 gm. cooking chocolate (chopped)
80 gm. Dairy whip cream
20 gm. butter

Coffee Butter Cream:

80 sugar + 25 gm. water
60 gm. egg white
220 gm. chilled Butter
40 gm. shortening (Crisco)
1 - 2 tsp. Coffee Paste ( 1-2 tsp is up to your preference)
1 - 2 tsp. Kahlua or Tia Maria

Coffee syrup for brushing sponge:

60 gm. hot water + 20 gm. sugar - stir to dissolve sugar
1 Tbsp. Kahlua (coffee liquer)

Method:

(1) To make sponge: Beat the 3 eggs lightly into a mixing bowl, add in the rest of the ingredients and mix till smooth.
(2) Beat egg white with sugar until fluffy and then fold into the egg yolk mixture.
(3) Pour into a swiss roll measuring 10" x 14" and bake at 190C for about 15 mins. or till cooked.
(4) Remove from oven and leave it to cool.

To make ganache: Mix all the ingredients and microwave or double boil it.

To make buttercream:
(1) Boil the sugar with water until mixture thickens and while boiling, beat the egg white till frothy and pour in the sugar syrup and beat till mixture cools down.
(2) Add in the chilled butter and shortening and beat till fluffy.
(3) Add in coffee paste and kahlua.
note: You might not use the whole recipe (butter cream) for this swiss roll. Keep the balance in the fridge and you can use it to decorate other cakes. If I make the recipe lesser, it's very hard to beat up the egg white. You can also double up the recipe and keep this butter cream for creaming all your cakes. According to tt, it's called "French Cream", if I'm not mistaken.

To assemble:

(1) Brush the cooled swiss roll with the coffee sugar syrup.
(2) Spread some coffee butter cream on top and level it.
(3) Spread some ganache on top and roll it up into a swiss roll. Refrigerate till set.
(4) Pour balance ganache on top and let it set.
(5) Slice into serving pieces and pipe the "opera" on top.




10 comments:

^cherie said...

Hi yochana,

On step 2 to beating the butter cream, do you beat with machine or whisk with hand?

Chilled butter means soft butter which is still chilled or butter that is hard?

Thanks!

yochana said...

cherie,

use machine to do it.

Chilled butter - use cold butter so that it will not turn watery. Hard cold butter is the best.

rgds.

^cherie said...

Thanks yochana! :D

Will try it out soon..

Anonymous said...

hi yochana,

what is Kahlua or Tia Maria? where can i get it? what are all these things?

yochana said...

Hi anonymous,

Kahlua or Tia Maria is a coffee liquer.

rgds

Anonymous said...

Hi Aunt Yochana,

Can i noe if veg shortening can be used in place of crisco for the buttercream?

Thks!
Huikie

yochana said...

Hi Huikie,

yes, use Crisco shortening.

rgds

Anonymous said...

Hi Aunty Yochana,

Sorry i think u misunderstand my qn. i meant if i can use those white veg shortening instead?

Thks n Best Rgds,
Huikie

yochana said...

Hi Huikie,

yes you can use that.

rgds

hoda said...

hi yochana
is this 3 whole eggs or separeted eggs?you stir egg yolks with ingredients or whole 3 eggs?