D'licious Opera Cake

Name: D'licious Opera Cake
Cuisine: European, Mediterranean
Ingredients: 15 eggs, separated; 1 1/2 c sugar; 1 1/2 pkgs vanilla sugar; 8 oz baking chocolate; 1.25 c ground walnuts; 1 1/2 c ground filberts; 4 tbsp flour; 8 egg whites; 1 c sugar; 1 tbsp flour; 8 oz ground walnuts; 2 lbs. baking chocolate; 1 cup water; 3 tbsp. coffee; 3 cups sugar; 2 lbs. margarine; 8 eggs; 4 cups sugar; 1 lb. roasted almonds (slivered or sliced); 9 sticks margarine; 3 cups confectioners' sugar; 1 tbsp. vanilla sugar; 9 egg yolks; 1 stick margarine; 1 cup light brown sugar; 1/2 cup coffee whitener; 1 tbsp. vanilla extract; 2-1/2 cups confectioners' sugar

14 steps

Tedious yet so delicious

Updated at: Thu, 04 Jul 2024 23:20:15 GMT

Ingredients

4 servings

Instructions

Cake

Step 1

Preheat oven to 350°F.

Step 2

Beat egg whites with half of sugar on high speed until stiff. Add remaining sugar and yolks, one at a time, while mixing on low speed. Add remaining ingredients and mix gently until smooth. Pour batter into two lined cookie sheets.

Step 3

Bake for 35 to 40 minutes.

Meringue

Step 4

Preheat oven to 325°F.

Step 5

Beat egg whites with 1/2 cup sugar on high speed until stiff. Add remaining sugar and flour and mix on low speed. Fold in walnuts and mix manually.

Step 6

Pour batter into a lined cookie sheet. Bake for 45 minutes

Chocolate cream

Step 7

Melt the first four ingredients in a double boiler.

Step 8

Cream margarine with eggs on high speed until fluffy. Add chocolate mixture and mix until smooth. Refrigerate

Brittle cream

Step 9

Melt sugar over low flame until a brown liquid is formed. Place nuts onto a parchment paper. Pour liquid over nuts and allow sugar to harden. Break into chunks. Place chunks into food processor and blend until almost fine.

Step 10

Cream margarine, confectioners' sugar, and vanilla sugar. Add yolks and 6 cups brittle and mix.

Caramel glaze

Step 11

Melt margarine and brown sugar. Slowly add coffee whitener and bring to a boil. Remove from heat.

Step 12

Put confectioners' sugar and vanilla extract into mixer. Add heated mixture and beat on high speed for 2 to 3 minutes until creamy and smooth. Let cream stand for five minutes. Add more confectioners' sugar if cream is too loose.

Assembly

Step 13

Spread a layer of chocolate cream onto one cake. Spread a layer of brittle cream onto chocolate cream. Then put a layer of meringue and continue with the chocolate cream, brittle cream and then repeat. Stack cakes on top of each other. Freeze overnight.

Step 14

Cut the cake into 3 long or 4 short loaves. Cream sides and top of cake with chocolate cream. Pour warm caramel glaze over loaves. Drizzle top of each loaf with melted chocolate.