Green Tea Opera with Dark Chocolate
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- Sub Category Name
Food
Desserts
- Recipe Source Name
Real High Tea Australia Volume 2
- Festivities Name
Autumn
Spring
Summer
- Activities Name
Real High Tea
Ingredients
Green tea almond sponge- 100g icing sugar
- 175g almond meal
- 50g soft flour
- 10g Dilmah Green Tea, finely ground
- 5 eggs
- 140g egg white
- 100g castor sugar
- 30g unsalted butter
- 350g sugar
- 100ml water
- 175g egg whites
- 500g softened unsalted butter cut in small cubes
- 40g Dilmah green tea, finely ground
- 372g milk
- 72g cream
- 600g dark chocolate, finely chopped
- 300g melted butter
Methods and Directions
Green tea almond sponge- Whisk together the whole eggs, icing sugar, and almond meal in a medium size bowl. This will become your ‘whole egg blend’.
- In a separate bowl whisk the egg whites, slowly adding the caster sugar until soft peaks form. This will form your meringue mixture.
- Softly fold the meringue into the whole egg blend.
- Then fold in the sifted flour and green tea powder.
- Add the melted butter and spread the mixture thinly over a 60cm x 40cm lined baking tray.
- Bake at 220°C for 6 minutes and remove from the oven onto a cooling rack.
- Boil the sugar and the water in a medium saucepan until the temperature reaches 118°C.
- Whisk egg whites in a mixer until the liquid dissolves and then slowly add the boiling sugar in a steady stream.
- Add the green tea powder.
- Slowly add the cubes of soft butter.
- Whip until all ingredients are combined well.
- Do not refrigerate before use.
- Heat milk and cream in a medium saucepan on the stove until it almost reaches boiling point.
- Place the dark chocolate in a small size bowl.
- Pour boiling milk and cream over the chocolate.
- Let this stand for 2 minutes.
- Slowly mix until it forms a smooth consistency.
- Add melted butter to finish.
- Allow to cool and thicken before use.
- Cut the green tea and almond sponge into four even quarters.
- Place one sponge quarter in a 15cm x 40cm lined rectangular cake tin.
- Spread a thin layer of the green tea buttercream evenly on the sponge.
- Place another layer of sponge on top.
- Spread a thin layer of chocolate ganache over the second layer of sponge.
- Repeat steps 2–5 for the remaining two sponges.
- Once complete, place the Green Tea Opera creation in the refrigerator for 1 hour to set.
- Cut and serve.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
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