OPERA CAKE RECIPE EASY HOW TO
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Keep the cake in a closed container in the refrigerator for 4-5 days.Easy recipe Chocolate and raspberry two-tier opera cake. 
Extract the cake from the pan, cut about 1/4 cm of each side (in order for the layers to be seen beautifully) and decorate with chocolate disks. Cut 6-7 cm circles with a cookies cutter and freeze for 10 minutes until completely set. Sprinkle with crushed cocoa beans and a little gold dust and cool for a few minutes in the refrigerator until partly set. Pour the melted chocolate onto baking paper and spread using a spatula in a thin layer. Decoration: melt the chocolate in the microwave or over double-boiler. Cool the cake in the refrigerator for at least 5 hours (preferably overnight). Pour on the remaining coffee cream, flatten evenly, and then pour the remaining ganache. Over the ganache, place the third layer of almond biscuit and brush with syrup. Pour over about 1/2 amount of ganache and flatten. Place another layer of almond biscuit on top of the cream and brush with syrup. Pour about 1/2 of coffee cream and flatten the top. Assemble the cake: place the bottom layer of almond biscuit in a 20*20 cm square pan. Cook for another 2-3 minutes and remove from heat. Coffee syrup: in a small pot heat water and sugar to a strong boil. Cool for 15 minutes at room temperature. Pour the hot cream over the chopped chocolate, wait a minute, and beat until a uniform and shiny chocolate ganache is formed. Dark chocolate ganache: in a small pot heat cream and corn syrup to simmering point. Add into the cream and whisk until incorporated. In a small bowl, mix coffee and water until melted. 
Transfer the cold cream into a bowl and whisk until smooth.Transfer the cream into a flat container, cover the surface with plastic wrap (in order to avoid crust formation), and cool for 2-3 hours until completely cold.Remove from the heat and add the butter.Cook over medium heat while whisking constantly until a thick pastry cream is formed.Return the mixture into the pot with the remaining milk and mix.Pour about 1/3 of the hot milk into the yolks while whisking constantly until smooth.
In a separate bowl, whisk egg yolks, sugar and cornstarch until smooth. Coffee cream: in a small pot heat milk and vanilla to a simmer. Cool completely and cut into 3 squares about 20 * 20 cm in size (it may be necessary to cut a square from 2 halves). Bake for 8-10 minutes or until golden and springy to the touch. Divide the batter evenly between the two pans and level the top smoothly. 
Add in almond meal and cornstarch and fold until a smooth batter is formed.In a mixer bowl whip eggs, sugar, salt and vanilla at high speed for 5-6 minutes or until fluffy and creamy.Almond biscuit: preheat oven to 175c degrees and lightly grease 2 baking papers on 2 baking trays.
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