Opera Cake

   Opera Cake

Cake ingredients :
 250 gr white [of] egg
 1 / 4 tsp salt
 1 / 2 tsp emulsifer (tbm / sp)
 150 gr of sand sugar
 50 gr peanut pare, sautee, blend till smooth
 100 gr of whole-wheat [is]
 50 gr margarine, melting

Fill ingredients I:
 75 gr white butter
 20 gr margarine
 50 gr sweet heavy cream turn white
 100 gr dark cooking milk chocolate, melting
 1 / 2 tsp mocca pasta

 Fill ingredients II :
 75 gr white butter
 20 gr margarine
 50 gr sweet heavy cream turn white
 100 gr dark cooking chocolate, melting
 1 tbsp chocolate powder dissolve by 1 tbsp hot water

For Coffee (stir) :
 1 tbsp instant coffee
 1 1 / 2 tbsp of sand sugar
 150 ml boil water

Layer ingredients :
 50 ml fresh milk
 150 gr dark cooking chocolate condensed, melting
 1 tbsp margarine

Method:
1. Cake : shake to turn white the egg, salt, and emulsifer until semi flower. Add sand sugar a few/little at the same time [in] shaking until flower
2. Enhancing whole-wheat and peanut [is] at the same time swirled to [by] flatten. Add margarine melt a few/little [is]  at the same time swirled slow
3. Decant in brass 22x22x4 cm which nub with cream the margarine and pallet of bread paper
4. Oven 30 minute until cook and the colour change brown, with the temperature 180 degree celcius .
5. Cleaving cake become 4 shares
6. Substance fill the I
   shake the white butter and bland margarine until light and. Add milk. Shake to flatten. Enhancing ripe    chocolate [of]    milk and mocca pasta. Shake to flatten the
7. Substance fill the II
   Make in the same way with the ingredients I
8. Take the sheet cake, nub with cream with the condensation coffee. Nub with cream with the substance fill the I
9. Cover with the sheet cake. Nub with cream with the condensation coffee. Nub with cream with the content II. Repeat until       used up. Cover with the cake, made cool.
10.For layer : Heating fresh milk. Add condensed ripe chocolate melt. Swirl to flatten. Enhancing margarine, swirl to flatten dissolve until and jell. Nub with cream above cake, last keep in refrigerator a few moments.

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Cake Opera

Bahan Cake :
250 gr putih telor
1/4 sdt garam
1/2 sdt emulsifer (TBM/SP)
150 gr gula pasir
50 gr kacang tanah kupas, sangrai, diblender halus
100 gr tepung terigu protein sedang
50 gr margarin, lelehkan

Bahan isi :
75 gr mentega putih
20 gr margarin
50 gr susu kental manis putih
100 gr coklat masak susu, lelehkan
1/2 sdt moka pasta

Bahan isi II :
75 gr mentega putih
20 gr margarin
50 gr susu kental manis putih
100 gr coklat masak pekat, lelehkan
1 sdm coklat bubuk larutkan dengan 1 sdm air panas

Bahan Larutan kopi (aduk rata) :
1 sdm kopi instan
1 1/2 sdm gula pasir
150 ml air mendidih

Bahan Olesan :
50 ml susu cair
150 gr coklat masak pekat, lelehkan
1 sdm margarin

Cara Membuat :
1. Cake : kocok putih telor, garam, dan emulsifer sampai setengah mengembang. Masukkan gula pasir sedikit-sedikit sambil di kocok sampai mengembang.
2. Tambahkan tepung terigu dan kacang tanah sambil diaduk rata. Masukkan margarin leleh sedikit-sedikit sambil diaduk perlahan.
3. Tuang dalam loyang 22x22x4 cm yang dioles margarin dan dialas kertas roti.
4. Oven 30 menit sampai matang, dengan suhu 180 derajat celsius
5. Belah cake jadi 4 bagian.
6. Bahan isi I:
kocok mentega putih dan margarin sampai lembut dan ringan. Masukkan susu kental manis. Kocok rata. Tambahkan coklat masak susu dan mocca pasta. Kocok rata.
7. Bahan isi II :
Buat dengan cara yang sama dengan bahan I.
8. Ambil selembar cake, oles dengan larutan kopi. Oles dengan bahan isi I.
9. Tutup dengan selembar cake. Oles dengan larutan kopi. Oles dengan isi II. Ulangi sampai habis. Tutup dengan cake, dinginkan.
10. Olesan : Panaskan susu cair. Masukkan coklat masak pekat leleh. Aduk rata. Tambahkan margarin, aduk rata sampai larut dan kental. Oles di atas cake, lalu simpan dalam lemari es beberapa saat.