Serves 6
Prep time 90 minutes
Ingredients For Opera Torte Jaconde Sponge
105g eggs
77g sugar powder
77g ground almonds
20g flour
15g butter
63g egg whites
22g sugar
Over temperature 200°c
Method For Opera Torte Jaconde Sponge
Heat oven to 180°C/160°C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment.
Using an electric whisk beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, ground almonds and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.
Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. After 10 minutess remove the cakes from their tins and leave to cool completely on a wire rack.
Ingredients For Coffee ganache
100g fresh cream
100g dark chocolate
5g instant coffee
Method For Coffee ganache
Bring the coffee and the cream to a boil, pour on the chocolate and mix.
Ingredients For Praline butter cream
100g icing sugar
100g butter
10g praline paste
Method For Praline butter cream
Mix all the ingredients together.
Ingredients For Hazelnut ice cream
250g fresh cream
250g milk
6 eggs yolks
50g praline paste
10g hazelnuts
Method For Hazelnut ice cream
Make a cream anglaise with the cream milk and egg yolks. Add the praline paste and churn in an ice-cream machine. When the ice cream is ready, add the hazelnuts.
Ingredients For Citrus salad
1 orange
1 grapefruit
4 kumquats
Method For Citrus salad
Slice up and mix together.
Serve individual portions with a side of ice cream and salad.
