Bring the mixture to a boil and pay attention with a thermometer when it reaches 238 ° F to make the syrup mixture (be careful not to stir). Step 2: Put the sugar and the rest of the water in the pot and stir well until the sugar dissolves. Step 1: Stir well the coffee powder and 1 teaspoon of water until it dissolves. Step 3: Stir well the mixture of cooked sugar, coffee, cognac, and coffee syrup. Step 2: Put the sugar and the rest of the water in the pot, stir well, let the sugar dissolve, then boil, then boil sugar water, reduce the heat, stop stirring and cook for 5 minutes and then turn off the heat. Step 1: Stir the coffee powder and 1 teaspoon of water until it dissolves.

Step 6: Turn the cake over the cutting board, cut the cake into square ṩẗŕïṗs, peel the cake off the parchment, and put it on the paper. Ripe cake from oven to cool on pan for 10 minutes then remove cake from pan. Step 5: Bake the cake in the prepared oven for about 8-10 minutes or when the cake is light yellow, it is cooked.

Put the dough in the prepared baking pan, paying attention to gently spread the dough to not be flat (the dough will be about 1/4 inch thick). Step 4: Put ⅓ the egg wh̾i̾t ̾e mixture in step 3 and the butter into the flour mixture in step 2, mix well to get the complete flour mixture. Add sugar and adjust the machine to the entry-level and h̾i̾t ̾ until hard peaks form.

Step 3: In the bowl, add 2 egg wh̾i̾t ̾es and beat with a medium mixer until frothy, then add cream of tartar and salt and beat until a soft tip is formed. Then add the dough and use a flat spatula to gently mix the mixture. Lower down and add almond flour, beaten sugar until the kiss blends well. Step 2: In a bowl, add two eggs and beat with a mixer on high for 2-3 minutes until the volume increases 3 times. Step 1: Preheat the oven at 425☏, grease, and laminate parchment pan sides. 1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes, and softenedģ/4 stick (6 tablespoons) unsalted butterħ oz fine-quality bittersweet chocolate (not unsweetened preferably 70 to 71% cocoa), coarsely chopped

Opera cake recipe step by step