Opera cake

 Recipe from bakewise
1 recipe La Joconde, recipe here
1 recipe silky creme anglaise coffee butter cream recipe here
1 recipe shiny ganache glaze recipe here

Espresso syrup.
Mix together
120 ml basic heavy syrup ==> boil 80 ml water with132 g sugar and 1 tsp light corn syrup
1 tbsp instant coffee dissolved in 120 ml hot water

Method:
1. You can prepare Silky creme anglaise coffee butter cream  one day in advance.
2. To assemble, apply a thin layer of Silky creme anglaise coffee butter cream on top of  a piece of cake cardboard, so the cake will stick on it. Place the 1st layer of La joconde, sprinkle 4 tbsp espresso syrup, spread with a layer of  Silky creme anglaise coffee butter cream, put it into the refrigerator for 5 minutes. bring it out, spread another thin layer of shiny ganache glaze, put it back into the refrigerator for 5 minutes, bring it out put the 2nd layer of La joconde.. repeat until the final layer on the top.
3. Cover the whole cake with the remaining Silky creme anglaise coffee butter cream , bring it back to the refrigerator for 15 minutes.
4. Apply the room temperature ganache over the whole cake.Chil overnight in the refrigerator in a covered cake dish.

 Resep dari Bakewise:
1 resep kueh La joconde , klik sini
1 resep Silky creme anglaise coffee butter cream, klik sini
1 resep shiny ganache glaze, klik sini

Sirup espreso:
Campurkan
120 ml sirup gula ==> didihkan 80 ml air dengan 132 g gula pasir dan 1 sdt sirup light corn
1 sdm bubuk kopi instant dengan 120 ml air mendidih.
Caranya :
1. Silky creme anglaise coffee butter cream, bisa dikerjakan sehari sebelumnya.
2. Cara menyusunnya . oleskan sedikit Silky creme anglaise coffee butter cream ke alas tatakn kueh, tujuannya agar kueh melekat erat ke tatakan kueh. lalu letakkan lapisan pertama  La joconde.. siram dengan 4 sdm sirup espreso secara merata ke semua permukaan kueh, olesin Silky creme anglaise coffee butter cream ke permukaan kueh, lalu masukkan ke dalam kulkas/peti sejuk selama 5 menit, keluarkan dari kulkas, lapisi  secara tipis dengan shiny ganache glaze, masukkan kembali kedalam kulkas/peti sejuk selama 5 menit, keluarkan lagi lalu susun lapisan ke dua kueh la joconde, ulangi prosedurnya hingga lapisan terakhir.
3. tutup merata seluruh kueh dengan Silky creme anglaise coffee butter cream, simpan kembali ke dalam kulkas/petisejuk selama 15 menit.
4. oleskan secara merata lapisan shiny ganache glaze suhu ruangan ke seluruh permukaan kueh, dinginkan di kulkas semalaman dengan keadaan kueh tertutup rapat dengan penutup kueh.