Hey guys, just a tip from a professional chef: always use a scale when doing pastry so you get perfect results every time. Pastry is one of the places where scale is your friend, including for spreading cream, etc., so you get even layers. You can see in the end that his cake is not perfect but still good.
Yes for sure, if you wanna do cakes like this professionally or in the restaurant, I would use scale probably as well. At home, I don't really care that much
Thanks so much , I made the cake and it was the best tasting cake I have ever tasted . At the end , seeing your result I was like : where is all the sauce, the sauce was so delicious. Because mine for some reason had a lot of extra liquid chocolate or something.
I wish to try opera cake dessert in Paris. Iv seen an Arabic documentary about French desserts and sweets And I loved the opera cake and I wonder how it taste like
This recipe, as other you post, is amazing! I have done some and people were excited from the taste and look of the plate. I think something is missing in the recipe - the genash. Thank you!
Chef Maik, What can I use instead of almond sponge? In my family some have nuts/peanuts allergy. Thank you! Other question, from which country are you? Love your accent! Sounds kinds cute!
@@ChefMajk Just made it and it's been sitting in the fridge over night and the ganache is rock solid right now. Is that really how it's supposed to be eaten?
@Kalisparo I don't know how it is supposed to be eaten, but I think you can eat it however you like; it is your dessert. I wouldn't mind it being hard or even softer.
@@bernicewilson1600 ou yes you are right. At the end I did not use a butter. But if you want to, you can mix it melted at the end. I will delete it now from a recipe.
Did you ever make opera cake at home? 😋
waiting to try your recipe yummyy
I was thinking of doing an ice cream cake version, replacing the coffee buttercream with a coffee ice cream.
Yes a long long long time ago. :D
Chef, it would be very helpful to know the dimensions of the baking sheets used to make the sponge for this cake.
No chef, but I will try the recipe later. I think it's very delicious if it's a birthday cake, for my youngest brother birthday
I love how you speak with such conviction. "Almond Flour and Sugar."
Hey guys, just a tip from a professional chef: always use a scale when doing pastry so you get perfect results every time. Pastry is one of the places where scale is your friend, including for spreading cream, etc., so you get even layers.
You can see in the end that his cake is not perfect but still good.
Yes for sure, if you wanna do cakes like this professionally or in the restaurant, I would use scale probably as well. At home, I don't really care that much
Thanks so much , I made the cake and it was the best tasting cake I have ever tasted . At the end , seeing your result I was like : where is all the sauce, the sauce was so delicious. Because mine for some reason had a lot of extra liquid chocolate or something.
I cab tell that the taste is incredible
I wish to try opera cake dessert in Paris. Iv seen an Arabic documentary about French desserts and sweets
And I loved the opera cake and I wonder how it taste like
This recipe, as other you post, is amazing! I have done some and people were excited from the taste and look of the plate.
I think something is missing in the recipe - the genash.
Thank you!
Thank you. I just added ganache recipe
Thank you!
3:10 wow amazing twin yolk egg :)
Chef Majk - I have some experience with adding syrups to cake /cookies - Tiramisu, for example. I've found that using a spray bottle works very well.
Yes I need to buy one
Thank you for the recipe, chef. How many people would this approximately serve? I also noticed that the syrup isn’t listed in the description
Looks amazing chef. But you really need to soak the cake with a ton of syrup otherwise the cake tastes quite dry.
Yes, I think I will put more next time, I just don't like too wet cakes in general.
Me too, personally I don’t like too wet cakes
Thanks for the tip!
Maybe can spray instead soak
My mother made Opera cake. Ever use a little liquor in the cake?
Yes! Best cake ever!
I've been subscribed for awhile and your videos just keep getting better! Thanks :D
Thanks for support Josh 😉
Delicious! I have to make this, it looks so elegant and rich. Surely a cake that will impress everyone who is fortunate enough to eat it 🤤
My favourite cake, with Black forest!
Yes I like it very well too :)
Its amazing n Thank you chef 🙏❤️😍🇱🇰🇱🇰🇱🇰
Hi Chef, may I know how many portion this recipe serves?
Luv it...
Keep up the good work, thumbs up 👍🏻
Absolutely stunning cake..i never had one...
Time to make one and try ;)
Chef,
Will you please tell me the size of the pan you used in the making of the sponge?
39x33 cm
So satisfying to watch your art work 😻
Thank you :)
Chef Maik, What can I use instead of almond sponge? In my family some have nuts/peanuts allergy. Thank you!
Other question, from which country are you? Love your accent! Sounds kinds cute!
Probably just use a basic sponge without nuts. Czech republic 🤭
@@ChefMajk thank you Chef.
Been in Prague 3 years ago, beautiful historical city and really kind people!
Beautiful presentation. Bravo!
Thanks Scott ;)
just a hint ... when you make the first layer ( bottom) make sure seal it with melted chocolate ,so your cake stays classy
What size baking trays for the joconde? 1/2 sheet?
What the casing you use when making the cake ?
Hahaha Chef, you finally got tired of our requests for the recipe!
Not really, I do always pastry recipes. Without them, no one can do it. For mains you no need them and they are still not here.
This cake looks spectacular! 😊
Thank you ;)
Wonderful
the suagr that youre using...... is it white granulated suagr or powdered sugar?
Doesn't matter at all
Bravo!! 👏 💐
Thx ;)
Should this be served at room temperature or fridge cold?
Probably both
@@ChefMajk Just made it and it's been sitting in the fridge over night and the ganache is rock solid right now. Is that really how it's supposed to be eaten?
@Kalisparo I don't know how it is supposed to be eaten, but I think you can eat it however you like; it is your dessert. I wouldn't mind it being hard or even softer.
Perfect cake 😍
th-cam.com/video/Ml3c_HNu-UI/w-d-xo.html z
I love it 🥰
Me too 😻
Great effort chef i love opera cake
Thanks Ahmed
Is it possible to freeze the cake?
For sure it is possible but I never did that, not sure how it's gonna be when defrosted, you will need to try
@@ChefMajk Thank you very much for your honestly response!
What size tart ring?
Por que los ingredientes no los pones en castellano para poder en entendelo gracias
In the recipe i am missing the information for the chocolate ganache. How much chocolate, butter and cream do I need?
I just edited the recipe for the ganache in the description
when you put the butter chef???
What you mean?
I think Alvon means…in your recipe for the almond sponge there is butter but in yr video it did not mention when u add in the butter…
@@bernicewilson1600 ou yes you are right. At the end I did not use a butter. But if you want to, you can mix it melted at the end. I will delete it now from a recipe.
I do not see dark chocolate in your ingredient list for the ganache. I am officially confused.
I just put recipe for the ganache, check it out
Very nice recipe but the sponge needs completely soaked in syrup, otherwise an excellent video
Yes that is true, I think next time I put more. But I don't like too wet cakes in general.
❤🎉
I would really like to work with you!!
You can apply for my coaching, that is the only way to work with me now
😘👍🇺🇦
afied
150 degree Sellsioos 😅
😁 nice long time now comment about Celsius
This isn’t easy
Easy for chefs or aspiring chefs
I'm sorry but the amount of sugar, and at the end when he mixed gelatine with dairy… sorry this is disgusting.
Gelatine and dairy are disgusting? Better for you to don't watch any recipe with pannacotta 😁