Mango and Pistachio Opera Recipe
How to make Mango and Pistachio Opera
Transport yourself to a tropical paradise with this luscious mango recipe, Mango and Pistachio Opera. This classic sponge cake layered with chocolate ganache and butter cream is sure to hit your dessert buds at the right place!
- Total Cook Time2 hrs 30 mins
- Prep Time 10 mins
- Cook Time2 hrs 20 mins
- Recipe Servings4
Ingredients of Mango and Pistachio Opera
- For opera sponge:
- 720 gram Icing sugar
- 840 gram Almond powder
- 240 gram Flour
- 24 nos Egg white
- 24 Egg
- 360 gram Castor sugar
- 180 gram Butter, melted
- 50 ml Vanilla essence
- For chocolate ganache:
- 1 kg Fresh cream
- 2 kg Dark chocolate
- For Butter cream:
- 20 nos Yolk
- 600 gram Sugar
- 200 ml Water
- 900 gram Butter
- For Mango curd:
- 150 gram Butter
- 5 nos Egg yolk
- 250 gram Sugar
- 30 gram Custard powder
- 1 nos Lemon zest
- 200 ml Mango pulp
How to Make Mango and Pistachio OperaHideShow Media
Prepare Opera sponge cake:
Put oven rack in middle position and preheat oven to 425°F. Beat whole eggs in a large bowl, and then add almond flour along with castor sugar and mix until just combined. Re-sift cake flour over batter and gently fold in.
Beat egg whites in a bowl with cleaned beaters at medium speed until foamy.
Fold one third of whites into almond mixture to lighten, and then fold in remaining whites gently. Bake until very pale golden, 8 to 10 minutes.
Prepare Chocolate ganache:
Take sauce pan, heat the cream and add chocolate. Whisk it nicely. .
While syrup boils, beat yolks in a large bowl with cleaned beaters at medium speed for around one minute until become cold.
Put butter slowly and fold it nicely. To make it smooth butter cream.
Prepare Mango curd:
Take a sauce pan, heat the mango puree add sugar, pectin and corn starch, cook around two minutes, add butter and blend. Cool it to make it thick.
Put sponge square on a plate, then brush generously with one third of coffee syrup. Spread half of butter cream evenly over top with cleaned offset spatula, spreading to edges.
Arrange both cake strips side by side on top of first layer, then brush with half of remaining coffee syrup. Spread half of glaze evenly over top, spreading just to edges.
Now put a layer of mango curd over the second layer of sponge, top with remaining cake square and brush with remaining coffee syrup.
Spread the remaining buttercream evenly over top, spreading just to edges. Again the second layer of sponge goes like same first one after that will spread mango curd in second layer. Again we have to put the sponge as first one, at last we will spread chocolate ganache, as the last glaze.
Mango and Pistachio Opera is ready to serve.