Cooking Steps

1. 

   Step1:First, make the whole egg, almond, cocoa sponge. Beat the egg with warm water until it is thick. Lift up the eggbeater. The egg drops slowly.

2. 

   Step2:Sift in the powder, gently copy the bottom and mix evenly. In this case, melt the butter in microwave or other way

3. 

   Step3:Take a little egg liquid mixed with butter. Mix with butter. Then pour the butter cake paste back into the large basin and mix. Put into the mould. 160 ℃ for 40 minutes. I did another stupid thing. The mold was put on the top of the oven when I was preheating, which caused the mold to be very hot. It seemed to affect the length of the cake. So the baked cake was a bulging belly, so I had to cut the top and slice it into thin slices.

4. 

   Step4:When baking the cake, put 130 grams of chocolate and 130 grams of light cream in a basin. Put them on the oven. While baking the cake, melt the filling ganeshi.

5. 

   Step5:150g butter. Also cut well. Put it on the oven and melt for a while. Do not completely liquefy. Soften it.

6. 

   Step6:Mix the melted butter. Add 50g sugar powde

7. 

   Step7:12g instant coffee powder. It's not three in one. Add 8g hot water. Melt into coffee liquid and add in butter and mix well.

8. 

   Step8:100 grams of water, 30 grams of sugar. 30 grams of brandy. And 3 grams of coffee powder. To make wine syru

9. 

   Step9:When the cake is baked and cooled, cut it into 4 slices.

10. 

    Step10:There are no special tools and skills. They are divided by long toothed knives.. =。 =I think I have the talent of slicing cakes. I don't even use the turntable. It's just a circle on this chopping board first, and then a deep row to cut in. That's it.

11. 

    Step11:Wine and sugar on the cak

12. 

    Step12:Apply a layer of butter. Scrape fla

13. 

    Step13:Cover the cake, brush the liqueur, and then coat with chocolate ganache. I think it's better to brush more liqueur. Otherwise, the cake will be very dr

14. 

    Step14:Then repeat 1113. There are eight layers.

15. 

    Step15:The top layer. When drenching, ganeshi should be very thin. If it's solidified, it should be separated from water and melted. The thin layer is better to be troweled. Put the whole cake in the refrigerator and refrigerate it. Then trim the four sides. When cutting, use a sharp knife. Burn it. Cut it down. It's OK. Write opera on it with Ganesh. It's the traditional way to decorate Opera Cake.