after watching this video 4 years ago, have made this cake over 10 times. to this day is my favourite cake, and everyone i knows thinks its the most delicious cake they’ve ever tried. recommend to all.
Hey guys, I wanted to tell you that after a ton of times just watching the video for aesthetics, I finally decided to actually do the recipe, and if is there something I regret, is not having it done before since this cake is next level delicious. However I also made a couple of notes that you will maybe find useful if you wanna try it for yourself: -Make your own almond flour (if you have the time and tools) As in where I do live is fairly difficult to find almond flour, I decided to make my own, the result was not perfect, with different almond granule sizes, and tbh that bothered me at the beginning because I thought it would ruin the joconde, but instead, it gave a pleasant texture contrast to the cake bite. -I would first advice changing the recipe order of doing things: first do the joconde, then the coffee syrup, then the coffee concentrate, then the ganache and finally the buttercream, and just after the cake is done and refrigerating prepare your chocolate glaze. -About the joconde, I don't know about you, but mine came out of the oven with a weird burnt marbled pattern, it could have been my oven, my pan or a mistake of mine, but if it happens to you, don't worry you will not taste it or feel it, as long as it is not completely burnt of course -About the syrup (if you can allow it to yourself), do not skimp on the alcohol, I would recommend adding two times the recipe amount, or even more if you wish so, make it taste almost like a cocktail, it will give a nice depth to the flavour profile. -About the french buttercream, if you dont own a thermometer, when melting the sugar dip a fork in the pan, and then in cold water, if it forms a ball, it is done. Also side note, you can add less butter, like 30 g or so, if you don't like the "too much" flavour of buttercream. -About the glaze, maybe you will think I'm crazy, but also it could be because of the chocolate I used, but I'd say, add more oil if you want a runny nice glaze that will set soft, maybe 25 g per 100 g of chocolate, mine didn't spread as nicely and it was hard when trying to cut and serve the cake. Overall this opera cake was so good, one of the most beautiful, delicious and complex cakes I have made, and not that hard as many people say. You can use or not my notes, those are only but my opinion, but anyways I really encourage you to try it. Enjoy your baking! :)
@@naritruwireve1381 Maybe. Don’t skip the almond flour, but instead replace it with regular flour, there is the chance that due to all the whipping and gluten development the cake is slightly though, but you should try it to see how it comes
I made this cake as a Father’s Day gift and it’s no joke! Every component was delicious and the bitterness from the coffee and dark chocolate really balanced out the sweetness. I scaled the recipe up to be made in a half sheet pan and it was the perfect size for a small family gathering. I think most people already have half sheet pans so I thought I’d share the proportions in case anyone wanted to try but was afraid of scaling and messing w the proportions :) Joconde Sponge 192g eggs (about 4 large eggs) 96g powdered sugar 120g almond flour 36g AP flour 120g egg whites (from about 4 eggs) Vanilla extract French Buttercream 216g unsalted butter 4 egg yolks (yolks leftover from the sponge) 90g sugar 36g water 6g instant coffee 7g water Ganache 150g chocolate 150g heavy cream Glaze 120g chocolate 18g vegetable oil Coffee syrup 156g hot water 8g instant coffee 36g sugar
When I was studying Patisserie at my culinary school I had to prepare this cake around 5 times in one month. By the end of the month, I was sick of the cake and the smell of butter and coffee. Now, years later watching your video makes me want to bake it again because it looks delicious.
Always LOVE watching your videos! I’m a French Pâtisserie chef and I can tell you this: well done! Perfect opera, and no, the video was NOT boring ;) Well done and keep inspiring us!
I can not understand how people are sufficient. Italians are the masters of Europe in cooking, arts, perfumes...and you never hear them make such a statement.
I made this as a special birthday treat and it was amazing! The cake had the perfect amount of sweetness and paired nicely with an americano. Although this cake does take a while to make the, time spent is well worth it, and I highly recommend this recipe!
Tze Ling Lau this cake took me around 5 hours to make (2 hours of total chilling time, baking time, and cleanup time is included). It didn’t feel like 5 hours mainly due to the 2 total hours of chilling time and because of the amount of different things I had to prepare for the cake!
Tze Ling Lau im gonna bake tomorrow ( i think i will try to add cocoa powder instead of almond flour (i has all purpose flour,Cake flour,Cocoa powder in my home ) thanks for advice me i will update if i make it ^^
우와 제가 신청한 거네요!! 진짜 너무너무 이쁘고 감사해요ㅠㅠㅠ 역시 조꽁드님은 뭐든지 잘 만드시고...항상 친절하시고 그래요ㅠ 언제나 건강하시길 바랄게요♡♡♡ 그나저나 영상이 6시간 전에 올라왔는데.....설마 조꽁드님 새벽까지 작업하신 거에요??? 어쩜 진짜 감동이에요ㅠㅠㅠㅠ 조꽁드님의 이쁜 마음씨는 곧 많은 사람들이 알게 될 거에요~~ 곧 50만 구독자도 찍고! 100만도 찍을! 그날까지~~조꽁드님 응원합니다💝💝💝💝💝
오래된 영상이라 답변을 주실지 모르지만 제갚몇년 전에 이 래시피로 엄마 생일케이크를 해드렸어요. 엄마가 오페라케이크를 좋아하시는데 그 어디도 크게는 안팔더라구요. 만들어보니 크게 팔래야 팔수가 없겠다 싶긴하더라구요😂 근데 엄마가 이제 당뇨가 살짝 있으세요. 한번 해드린 후 종종 엄마가 니가 해준 오페라 케이크 자꾸 생각난다고 말씀하셨는데 못해드리다가 이번에 해드리려는데 밀가루도 설탕도 신경이 쓰이더라구요. 저는 조꽁드님 레시피가 너무 좋은데 혹시 당뇨인들도 먹을 수 있는 오페라 케이크 레시피 가능 하실까요? 밀가루안넣고 아몬드가루로만 비스퀴 조콩드 만들고 설탕대신 대체 감미료 넣어도 괜찮을까요?? 답변 해주시면 넘 행벅할거같아요❤
@@MK-zl7wj 답변이 너무 늦었네요 아 그럼요 설탕대신 트레할로스 라는 당을 사용해보세요 세트구울때도 쓰고 크림에도 쓸수있어요 트레할로스가 원래 당뇨인들을 의해 제과제빵사들이 쓴다고 들었어요 저도 써봤는데 설탕과 동량으로 대체 했더니 달기가 좀 감소해요 그래서 설탕 :트레할로스 4:6정도 쓰면 좋아요 시트도 잘 부풀고 이상한 단맛 아니라서 괜찮으실거에요 비스퀴 조콩드의 경우 아몬드 가루만 쓸수있어요 하지만 좀 축축해질거에요 그래서 달걀의 양을 전체적으로 10~15% 줄여야 해요. 아니면 밀가루 대신 전분을 쓰기도 하는데 전분도 혈당은 올리겠죠?
I love opera cake and yours is a beautiful one. It's also another beautifully made video, there is as much talent and painstaking effort in the film-making as in the cake-making.
i made this cake today and it was TRULY AMAZING AND ONE OF THE BEST CAKES that i have ever made. And i did not make everything at once. I made one component on one day and then stored it in the fridge. The flavors of the cake were balanced with the perfect amount of sweetness and bitterness. Thank u soo very much JOCONDE'S BAKING for this amazing recipe.
Buenos días la harina de almendras es almendra tostada o al natural. Se puede usar margarina sin sal o tiene que ser mantequilla Gracias. La quiero preparar mañana
After being made your St.Raffaelo cake ❤which is just tooo awesome ❤❤❤ i m in love with your recipes ❤, I want to try this , may i know how much EGG WHITEs will give 100 gm? N did u cut the sheet into squaresor did u bake separate sheets of cakes please?
Desde 2020, todo dezembro venho aqui para rever e produzir essa receita para minha família no natal. Virou nossa sobremesa favorita de natal. Agradeço por compartilhar e dividir algo tão especial em um vídeo tao didático e bonito. Ja estou nos preparativos novamente este ano!🎉 Obrigada 🙏🏻 💙🍀
I have loved to bake all of my life but I am more of an adventurous baker I have recipes like the basics for different sponges and cookies. Then I add what I want not necessarily what is on the recipe, I do my research first and find the ingredients that on paper don't look right but put together are out of this world, I mean spicy Mexican cookies and you're thinking no way but in fact are delicious. I have 4 sons and 1 daughter and they have all been taught by me how to cook, how to bake, how to put together a meal from the vegetables to the meat, how to use all of the chicken which is sadly not taught anymore, when one roast chicken can make so many meals yet most people throw it away. My daughter excels at baking she is quite artistic. We discovered your channel 3 days ago and are devouring the videos, everything is neatly executed and not one Kitchen aid in sight, I can not afford one of those machines but every thing else I have, once every 2 months my daughter and I sit down at the Amazon pantry and order the things that British shops do not sell. I am at the moment loving the different flavoured icings delicious. This was a beautifully executed video and your cleanliness lends one to think I could do this but knowing mine will not come out looking like yours do. Again thank you for a beautiful recipe
ㅎㅎㅎ 버터는 녹인 후 온도를 대략 45~50 도로 유지하면 좋아요. 너무 차가우면 유화가 잘 되지 않고 아래로 가라앉아 시트가 거칠어 질 수 있어요. 버터를 마지막에 넣는 이유는 머랭이나 계란 거품은 지방이 들어가면 금새 꺼지거든요. 묽은 반죽이 될 수 있지요. 그래도 ~ 제발 잘 되었기를 바랍니다 !!!
Me encantan tus preparaciones y la forma como haces ver todo tan sutil, eres fascinante, y tus implementos de trabajo me encantan, todo parece de azúcar, eres genial y unico o única.
You are the best ever . Many thanks from Florida , USA for your great recipes and the subtitle. You make everybody happy when they understand everything you’re doing in your videos. Perfect job.
Fun fact: opera cake is called opera cake because when it was invented in 1955 by a French pastry chef, his wife said that the layers of the cake reminded her of the Paris Opera House, making the name opera cake!
En serio, me encantas tus recetas. 😍😍Algun día haré alguna de ellas, y te las mostrare!! O mejor dicho, te diré como me quedaron. Saludos desde Venezuela!
Hi! I've just saw your recipe and among all it's probably the best! ❤️ I wanted to do that for my faher birthday but I'm still a beginner, so I'm not really fast in making sweeties. Can I prepare the coffee buttercream a day before its using? Or do you have to do it the same day you use it?
Your explanation is so simple that you made it so easy for a beginner like me to make it! Thank you so much! I will try your other recipes! Never stop making videos please!
오페라케이크 꼭 한번 만들어보고싶어서 해봤는데 어후 이거 너무 힘들어요ㅋㅋㅋㅋㅋ 10년 주기로 만들어야할듯. 근데 비주얼이 너무 작품같아서 말 할 수 없이 뿌듯😙 그런데 시럽을 노른자거품에 넣으니까 볼륨이 확 죽으면서 영상보다 훨씬 꾸덕해지던데 뭐가 잘못된걸까요?? 그래서 최종 반죽도 많이 되직했어요
I’ve made a few recipes from this channel and I’m always surprised by how much smaller the desserts turn out to be in person lol. On screen they look normal size but I’m sure it’s just my American brain used to food being the size of Texas lol 🤪
I've seen worse… After watching one of Bruno Albouze's videos this one will seem as easy as pie. Which is good because it looks absolutely delicious. Edit: Perhaps most appropiate it is that his video for this recipe is on the recommended section for me. And don't get me wrong, this is a long recipe. But he has still done way worse in terms of amount of work. Perhaps it's for the better though, since as I said, it looks absolutely delicious.
엄청나게 손이 많이 가는 게 한눈에 보이는 케이크지만... 지금은 단종된 오페라 라는 빵을 너무 맛있게 먹었던 기억이 있어서 진짜 오페라 케이크도 한번 도전해보고 싶네요. 그리고 '숨도 쉬면 안되요'라고 하실 때부터 진짜 엄청 조심스러운 게 화면으로도 느껴져서 웃음이 나왔어요. 상투틀로 크림 짜는 동작까지 엄청 조심스러우셔서ㅎㅎ
![Japanese Souffle Cheesecake [Super Fluffy & Jiggly]](http://i.ytimg.com/vi/0qq2MACXNWk/mqdefault.jpg)
after watching this video 4 years ago, have made this cake over 10 times. to this day is my favourite cake, and everyone i knows thinks its the most delicious cake they’ve ever tried. recommend to all.
Hey guys, I wanted to tell you that after a ton of times just watching the video for aesthetics, I finally decided to actually do the recipe, and if is there something I regret, is not having it done before since this cake is next level delicious. However I also made a couple of notes that you will maybe find useful if you wanna try it for yourself:
-Make your own almond flour (if you have the time and tools) As in where I do live is fairly difficult to find almond flour, I decided to make my own, the result was not perfect, with different almond granule sizes, and tbh that bothered me at the beginning because I thought it would ruin the joconde, but instead, it gave a pleasant texture contrast to the cake bite.
-I would first advice changing the recipe order of doing things: first do the joconde, then the coffee syrup, then the coffee concentrate, then the ganache and finally the buttercream, and just after the cake is done and refrigerating prepare your chocolate glaze.
-About the joconde, I don't know about you, but mine came out of the oven with a weird burnt marbled pattern, it could have been my oven, my pan or a mistake of mine, but if it happens to you, don't worry you will not taste it or feel it, as long as it is not completely burnt of course
-About the syrup (if you can allow it to yourself), do not skimp on the alcohol, I would recommend adding two times the recipe amount, or even more if you wish so, make it taste almost like a cocktail, it will give a nice depth to the flavour profile.
-About the french buttercream, if you dont own a thermometer, when melting the sugar dip a fork in the pan, and then in cold water, if it forms a ball, it is done. Also side note, you can add less butter, like 30 g or so, if you don't like the "too much" flavour of buttercream.
-About the glaze, maybe you will think I'm crazy, but also it could be because of the chocolate I used, but I'd say, add more oil if you want a runny nice glaze that will set soft, maybe 25 g per 100 g of chocolate, mine didn't spread as nicely and it was hard when trying to cut and serve the cake.
Overall this opera cake was so good, one of the most beautiful, delicious and complex cakes I have made, and not that hard as many people say. You can use or not my notes, those are only but my opinion, but anyways I really encourage you to try it. Enjoy your baking! :)
Wonderful feedback thank you!
@@Jocondesbaking Thank you for the recipe, it was so good!
Do you know if it's fine to omit the almond flour?
@@naritruwireve1381 Maybe. Don’t skip the almond flour, but instead replace it with regular flour, there is the chance that due to all the whipping and gluten development the cake is slightly though, but you should try it to see how it comes
How long did it take you to type that?!?!?
I made this cake as a Father’s Day gift and it’s no joke! Every component was delicious and the bitterness from the coffee and dark chocolate really balanced out the sweetness. I scaled the recipe up to be made in a half sheet pan and it was the perfect size for a small family gathering. I think most people already have half sheet pans so I thought I’d share the proportions in case anyone wanted to try but was afraid of scaling and messing w the proportions :)
Joconde Sponge
192g eggs (about 4 large eggs)
96g powdered sugar
120g almond flour
36g AP flour
120g egg whites (from about 4 eggs)
Vanilla extract
French Buttercream
216g unsalted butter
4 egg yolks (yolks leftover from the sponge)
90g sugar
36g water
6g instant coffee
7g water
Ganache
150g chocolate
150g heavy cream
Glaze
120g chocolate
18g vegetable oil
Coffee syrup
156g hot water
8g instant coffee
36g sugar
Thank youu!! How many servings does this make?
@@jarraa2432 I would say it makes about 6-8 servings depending on how big your portions are :)
Wow, love this recipe!!!!
When I was studying Patisserie at my culinary school I had to prepare this cake around 5 times in one month. By the end of the month, I was sick of the cake and the smell of butter and coffee. Now, years later watching your video makes me want to bake it again because it looks delicious.
Always LOVE watching your videos! I’m a French Pâtisserie chef and I can tell you this: well done! Perfect opera, and no, the video was NOT boring ;) Well done and keep inspiring us!
Would you do something different when watching some of her videos? :)
I’ve not been much into Opera to listen to BUT, this was just Perfect! Bring on the Americana Ms Isabelle! Do you have a video here as well?
You are working in French Patisserie,how nice,you can eat and not pay.
I can not understand how people are sufficient. Italians are the masters of Europe in cooking, arts, perfumes...and you never hear them make such a statement.
ce gâteau a l'air très technique quand même, bravo
아니 케이크 꿈빛 파티시엘로 배운 인간들 개많앜ㅋㅋㅋㅋㅌㅌㅌㅌ
9:24 i was relaxing when I suddenly heard bizet habanera it's one of my favorite opera pieces so props to you for adding that! :)))
I made this as a special birthday treat and it was amazing! The cake had the perfect amount of sweetness and paired nicely with an americano. Although this cake does take a while to make the, time spent is well worth it, and I highly recommend this recipe!
Tze Ling Lau this cake took me around 5 hours to make (2 hours of total chilling time, baking time, and cleanup time is included). It didn’t feel like 5 hours mainly due to the 2 total hours of chilling time and because of the amount of different things I had to prepare for the cake!
How many pieces of cake ?
Could u pls tell ma if I don’t add almond flour it’s will work ? I couldn’t find almond flour at bakery zone in the mall
Tze Ling Lau im gonna bake tomorrow ( i think i will try to add cocoa powder instead of almond flour (i has all purpose flour,Cake flour,Cocoa powder in my home ) thanks for advice me i will update if i make it ^^
Joobie Joobs sorry for the late response! Mine made around 6 pieces of cake! ☺️
이거 진짜 만들고싶어서 온갖 레시피 다 보던 중이었는데 ㅠㅠ 조꽁드님거 나와서ㅜ너무 좋네요
우와 제가 신청한 거네요!! 진짜 너무너무 이쁘고 감사해요ㅠㅠㅠ 역시 조꽁드님은 뭐든지 잘 만드시고...항상 친절하시고 그래요ㅠ 언제나 건강하시길 바랄게요♡♡♡ 그나저나 영상이 6시간 전에 올라왔는데.....설마 조꽁드님 새벽까지 작업하신 거에요??? 어쩜 진짜 감동이에요ㅠㅠㅠㅠ 조꽁드님의 이쁜 마음씨는 곧 많은 사람들이 알게 될 거에요~~ 곧 50만 구독자도 찍고! 100만도 찍을! 그날까지~~조꽁드님 응원합니다💝💝💝💝💝
우와....케이크도 너무 멋지고 영상미도 너무 좋아서 15분 순삭...👍
조꽁드님 오페라는 만드는 과정도 왠지모르게 멋지고 결과물도 단순히 케익한조각이 아니라 멋진작품같아요..😍
자세한 설명 감사드리며 꼭 한번 도전해보겠습니당!
오래된 영상이라 답변을 주실지 모르지만 제갚몇년 전에 이 래시피로 엄마 생일케이크를 해드렸어요. 엄마가 오페라케이크를 좋아하시는데 그 어디도 크게는 안팔더라구요. 만들어보니 크게 팔래야 팔수가 없겠다 싶긴하더라구요😂 근데 엄마가 이제 당뇨가 살짝 있으세요. 한번 해드린 후 종종 엄마가 니가 해준 오페라 케이크 자꾸 생각난다고 말씀하셨는데 못해드리다가 이번에 해드리려는데 밀가루도 설탕도 신경이 쓰이더라구요. 저는 조꽁드님 레시피가 너무 좋은데 혹시 당뇨인들도 먹을 수 있는 오페라 케이크 레시피 가능 하실까요? 밀가루안넣고 아몬드가루로만 비스퀴 조콩드 만들고 설탕대신 대체 감미료 넣어도 괜찮을까요?? 답변 해주시면 넘 행벅할거같아요❤
@@MK-zl7wj 답변이 너무 늦었네요 아 그럼요 설탕대신 트레할로스 라는 당을 사용해보세요 세트구울때도 쓰고 크림에도 쓸수있어요 트레할로스가 원래 당뇨인들을 의해 제과제빵사들이 쓴다고 들었어요 저도 써봤는데 설탕과 동량으로 대체 했더니 달기가 좀 감소해요 그래서 설탕 :트레할로스 4:6정도 쓰면 좋아요 시트도 잘 부풀고 이상한 단맛 아니라서 괜찮으실거에요 비스퀴 조콩드의 경우 아몬드 가루만 쓸수있어요 하지만 좀 축축해질거에요 그래서 달걀의 양을 전체적으로 10~15% 줄여야 해요. 아니면 밀가루 대신 전분을 쓰기도 하는데 전분도 혈당은 올리겠죠?
@@Jocondesbaking 우와~~ 감사해요!!! 제료 찾아서 꼭 해볼게요 감사합니당💜
선생니임 이거 진짜 만들어보고싶었는데
영상으로도 맛이느껴져요 ㅠㅠ
공정은 많은데 핵심만 잘 알려주셔서 충분히 할수있을것같은 기분이 들어요 ♥♥
감사합니다 😍
I love opera cake and yours is a beautiful one. It's also another beautifully made video, there is as much talent and painstaking effort in the film-making as in the cake-making.
i made this cake today and it was TRULY AMAZING AND ONE OF THE BEST CAKES that i have ever made. And i did not make everything at once. I made one component on one day and then stored it in the fridge. The flavors of the cake were balanced with the perfect amount of sweetness and bitterness. Thank u soo very much JOCONDE'S BAKING for this amazing recipe.
오늘 해먹었는데 너무 너무 맛있었어요 가족들이 다 너무 맛있다고 파는 것 같다구.. 시간은 오래 걸렸긴 했는데 그 시간이 전혀 아깝지 않을 정도로 너무 맛있었어요 추천해주신 헤이즐넛 커피 사서 했는데 확실히 더 맛있더라구요 레시피 너무 너무 감사해요ㅠㅠ
혹시 영상 속 헤이즐넛 커피 브랜드 어떤건가요?
저도 찾아봤는데ㅠ 맥널티 병커피인가요?
사진이 다르게 나와있어서 여쭤봅니당ㅎㅎ
깔루아는 넣어서 만들었나요,
Согласен
I've just realised, I've come to assosciate opera music with impending murder. Thanks TV.
What do u think about film Borat?
I associate it with the 3 musketeers Mickey Mouse movie 😶
👍😂👍😂👍
중간부터 bgm으로 오페라가 깔리는 게 너무 좋아요ㅠㅠ오페라케이크는 정말 하루 마음먹고 만들어야 할 것 같네요 좋은 영상 감사합니다💕
Buenos días la harina de almendras es almendra tostada o al natural.
Se puede usar margarina sin sal o tiene que ser mantequilla
Gracias.
La quiero preparar mañana
me, an imperfect perfectionist, when doing something: *don't even breathe*
Exactly!
THIS WAS ONE OF THE BEST VIDEO THAT I EVER SEEN! ITS SO CLEAN AND RELAXING, YOU WAS UNDERSTOOD AND GREAT! THANKS YOU, KEEP IT UP!
How the translation is soo fast !! Thank you ❤️❤️❤️
الترجمه سريعه ماشاءالله !
ارجوك ماهو الشى الذي اضافته للقهوة و الماء الساخن
After being made your St.Raffaelo cake ❤which is just tooo awesome ❤❤❤ i m in love with your recipes ❤, I want to try this , may i know how much EGG WHITEs will give 100 gm? N did u cut the sheet into squaresor did u bake separate sheets of cakes please?
Qué pasteles tan magníficos, me encanta la preparación y la meticulosidad que tienes para hacerlo.🥰💓
Que maravilha de receita muito bem explicado amei vou fazer com certeza obrigada!
Desde 2020, todo dezembro venho aqui para rever e produzir essa receita para minha família no natal.
Virou nossa sobremesa favorita de natal. Agradeço por compartilhar e dividir algo tão especial em um vídeo tao didático e bonito. Ja estou nos preparativos novamente este ano!🎉 Obrigada 🙏🏻 💙🍀
Fiz essa deliciosa sobremesa. Ficou muito saborosa!!😍😋 Obrigada por compartilhar.
자기 스타일이 정확하셔서 종종 보고있습니다 ^^
Hola buenas tardes todo lo que haces me encantan muy ricos🤗😋beautiful
Amei tanto essa receita, é a segunda vez que assisto. Estou animada para faze-la ainda hoje.😍
주말아침 힐링했습니다~^^
조꽁드님 레시피는 사랑입니다😍
즐겨보고 자주만들어보고 있습니다👍👍
Looks ever-so-perfect! A nice touch with the opera music! You got me intrigued the whole video. Keep it up J! Gonna make this for sure ✨
밀크팬이랑 렌지 궁금해요ㅠㅠㅠㅠㅠㅠㅠㅠㅠㅠㅠ너무예뻐서 사고싶은데 어디껀가요ㅠㅠ
와우!!어제 만들었어요.
부엌은 폭탄맞고 케잌은 폭탄맞은 모양이 되버렸지만 ...그러나 눈물나게 맛나다는거~~ㅎㅎ
담부턴...세상에 그 어떤 케잌도 비싸다는둥 안이삐다는둥..헛소리,군소리 안하고 사먹겠습니다~ 케잌은 정성입니다 ㅠㅠ
조꽁드님 항상 귀한 레시피 감사합니다!!!
Por favor traducción se ve divino y excelente trabajo
I have loved to bake all of my life but I am more of an adventurous baker I have recipes like the basics for different sponges and cookies. Then I add what I want not necessarily what is on the recipe, I do my research first and find the ingredients that on paper don't look right but put together are out of this world, I mean spicy Mexican cookies and you're thinking no way but in fact are delicious.
I have 4 sons and 1 daughter and they have all been taught by me how to cook, how to bake, how to put together a meal from the vegetables to the meat, how to use all of the chicken which is sadly not taught anymore, when one roast chicken can make so many meals yet most people throw it away.
My daughter excels at baking she is quite artistic. We discovered your channel 3 days ago and are devouring the videos, everything is neatly executed and not one Kitchen aid in sight, I can not afford one of those machines but every thing else I have, once every 2 months my daughter and I sit down at the Amazon pantry and order the things that British shops do not sell. I am at the moment loving the different flavoured icings delicious.
This was a beautifully executed video and your cleanliness lends one to think I could do this but knowing mine will not come out looking like yours do. Again thank you for a beautiful recipe
Очень красиво и эстетично! 👏👏👏
Excelente explicación y muy linda la presentación. Lo voy a hacer. Soy Maríana de la provincia de Mendoza. Argentina
I don't know what it is about your video's but it's VERY relaxing, and the most civilized time spent on RUclips in a long time. Thanks!
맛있는 냄새가 납니다~~ 버터의 온도는 상관없나요? 그리고 버터를 제일 마지막에 넣는건데.. 저는 계란과 마른 가루 섞은 반죽에 넣어버렸... 아 어쩌죠... 이미 오븐에 들어갔어요ㅜㅜ
ㅎㅎㅎ 버터는 녹인 후 온도를 대략 45~50 도로 유지하면 좋아요. 너무 차가우면 유화가 잘 되지 않고 아래로 가라앉아 시트가 거칠어 질 수 있어요. 버터를 마지막에 넣는 이유는 머랭이나 계란 거품은 지방이 들어가면 금새 꺼지거든요. 묽은 반죽이 될 수 있지요.
그래도 ~ 제발 잘 되었기를 바랍니다 !!!
"Ugly edges"??? I would eat that edge for life!!
Beautiful art!
They don't look ugly when they're used as base in my cheesecake 😂
فعلااا روعه وخياليه وكأنها لوحة جميله مرسي لكل شيء
12:39 세상에...😭💕
IMPECABLE... DE LUJO.... FELICIDADES EXCELENTE TRABAJO. AGRADECIDA POR TU AMABILIDAD DE COMPARTIR. SIGUE COSECHANDO EXITOS.... VENEZUELA
오페라 케이크는 정말 손도 많이 가고 정성이 가득 담긴 케이크죠.... 저도 엄청 좋아하는데 아직까지 염두가 안 나네요...ㅎㅎ 좀 더 실력을 쌓고 난 다음에 꼭 만들어봐야겠어요.
Hola. Soy de Colombia , gracias por tan buena explicacion👍👍😍
first of all, this looks purely delicious
Que vídeo maravilhoso!!!! Sou confeiteira e fiquei apaixonada com essa demonstração!!! Parabéns!!!!!
I laughed when the opera song started playing lol
U got no class
I started laughing too, it's like....very dramatic for a cake. Like: BEHOOOOLD, THE CAKEEEE dunno what I'm talking about anymore lol
Me encanta todo lo que haces!!!. Pero podrían poner la descripción también en español?. No entiendo nada. Gracias!!!
You've got me at "DON'T EVEN BREATHE!" lol
Se ve riquísimo. gracias por compartir y también por los subtítulos muuuuuy entendibles gracias
굳이 커피포트내리는 이유가 폼나서라는겈ㅋㅋㅋㅋㅋㅋㅋ 아 너무웃겨욬ㅋㅋㅋ
폼에 살고 폼에죽고 멋과 풍류를 아시는 조꽁드님 ㅎㅎ
Parabéns! Fiquei encantada com tanta perfeição.
저도 오페라 케이크 만들어보고 싶어서 계속 원데이나 책 알아보고 있었어요. 너무 궁금했는데 역시 믿고 봅니다.자를 때 숨도 쉬지 말라고 하시는데 너무 공감 😆
재료도 다 있으니 주말에 도전해 볼께요 ^^
Incrível 🤩, amei ❤️😍
Receita acessível!!
Obrigada por compartilhar 👏💗
I love cakes, especially this one. Thank you very much for this recipe. You're so nice to help us to make this cake. Thanks again!
Joconde! There is NOTHING boring about your videos. Your method of working is so elegant. It’s delightful to watch.
A perfect video. The art is the star, no five minutes yacking and self promotion. Glad to have found your channel.
오늘 만들었는데 정말 맛있어요~! 좋은 레시피 공유해주셔서 감사해요
I made this yesterday. It didn't look as pretty as yours but it couldn't taste better. It's truly heavenly. Thank you so much for the recipe!
Me encantan tus preparaciones y la forma como haces ver todo tan sutil, eres fascinante, y tus implementos de trabajo me encantan, todo parece de azúcar, eres genial y unico o única.
I just finished making this to share with friends after dinner tonight. Thank you
오늘 드디어 오페라케이크를 만들었어요~~^
준비과정이 좀 번거롭고 오래걸리지만..
만드는건 의외로 쉬웠어요~~친절한 설명들 덕분에요♡
내일 신랑 생일 케잌으로 뽀대나게 먹을게요.
좋은 레시피..설명.. 감사합니다
이거 가온이랑 그 친구들이 가온이 누나를 위해서 만든 그 오페라 케이크?!
비스퀴조콩드반죽에 설탕이 아닌 슈가파우더를 쓰시는 이유가 있나요~~?🤔
How is your beater so damn quiet
Whenever I try to beat something all my neighbors hear is NRGGGGGGGGGGGGGGGGGG
숨도 쉬지않고 잘 보았습니다. 감사해요
I've never had opera cake but this makes me want to try it! looks difficult to make though
You are the best ever . Many thanks from Florida , USA for your great recipes and the subtitle. You make everybody happy when they understand everything you’re doing in your videos. Perfect job.
꿈파n년차 더쿠...
보면서 익숙한 이름들이 많다..ㅋㅋㅋㅋㅋㅋ
막 대사도 생각나고..ㅋㅋㅋㅋㅋㅋㅋㅋㅋ
うわぁ…！！めっちゃ美味しそう🤤✨
憧れてたので今度作ってみます…！
9:36초에 가나슈가 나가슈로 오타난거같아용 ㅜㅜㅜㅜㅜ
ㅋㅋㅋㅋㅋ나가슈 ㅋㅋㅋㅋㅋㅋ
나가슈 ㅋㅋㅋㅋㅋㅋㅋ큐ㅠㅠㅠㅠㅠ
6:45 쯤에 ‘무엄버터’라고 쓰셨어요 ㅋㅋㅋㅋ 무엄한 버터 ㅋㅋ 귀여워요 ㅋㅋㅋㅋ
아앜ㄱㅋㅋㅋㅋ나가슈!
I laughed when the opera song started playing lol
I love how you have Carmen in the background as you make an opera cake! Love it!!
Fun fact: opera cake is called opera cake because when it was invented in 1955 by a French pastry chef, his wife said that the layers of the cake reminded her of the Paris Opera House, making the name opera cake!
진짜진짜 맛있게 잘 먹었어요!! 조꽁드님 레시피로는 실패하는 케이크가 없네요 ㅎㅎ 좋은 레시피 감사합니다♡
En serio, me encantas tus recetas. 😍😍Algun día haré alguna de ellas, y te las mostrare!! O mejor dicho, te diré como me quedaron. Saludos desde Venezuela!
Hermoso sublime maestro benditas manos y arte bendiciones
Wow, one of the most gorgeous cakes and grand prep I've ever seen for it!
I try your recipe this afternoon everything wonderful, thanks for your video
Потрясающий торт, браво вам мастер шеф🎂🍰
Tu español es muy bueno y tus recetas son deliciosas! gracias
I only can say: wow
Hi! I've just saw your recipe and among all it's probably the best! ❤️ I wanted to do that for my faher birthday but I'm still a beginner, so I'm not really fast in making sweeties. Can I prepare the coffee buttercream a day before its using? Or do you have to do it the same day you use it?
Seeing how you cut the cake makes me stop breathing for awhile lmao
Your explanation is so simple that you made it so easy for a beginner like me to make it! Thank you so much! I will try your other recipes! Never stop making videos please!
I love how he censored “star*****” lol I will be trying this out!! 😋😋
Great job ❤
I love your job ...
Congrats, you're totally amazing I hope that someday I'll make cakes like you. ❤️😎 🇲🇽
Es un magistral cake,waoooo! Que delicado y bien perfecto, muchas gracias por compartirlo...sus manos son magníficas. ..
Ahh heaven! From where you learn this heavenly caking? I want to learn too !! Please teach me!!
오페라케이크 꼭 한번 만들어보고싶어서 해봤는데 어후 이거 너무 힘들어요ㅋㅋㅋㅋㅋ 10년 주기로 만들어야할듯. 근데 비주얼이 너무 작품같아서 말 할 수 없이 뿌듯😙 그런데 시럽을 노른자거품에 넣으니까 볼륨이 확 죽으면서 영상보다 훨씬 꾸덕해지던데 뭐가 잘못된걸까요?? 그래서 최종 반죽도 많이 되직했어요
I’ve made a few recipes from this channel and I’m always surprised by how much smaller the desserts turn out to be in person lol. On screen they look normal size but I’m sure it’s just my American brain used to food being the size of Texas lol 🤪
조꽁드님!!! 깔루아는 무슨 제품 사용하셨는지 알수있을까요?
이거요 ~~^^
search.pstatic.net/common/?src=http%3A%2F%2Fblogfiles.naver.net%2F20150129_152%2Fdhxogns0247_1422495554108IfjUD_JPEG%2F%25B1%25F2%25B7%25E7%25BE%25C6%25B9%25D0%25C5%25A9.jpg&type=sc960_832
This should be called "the cake of patience"
Cuz you're gonna need alot of it....
I've seen worse…
After watching one of Bruno Albouze's videos this one will seem as easy as pie.
Which is good because it looks absolutely delicious.
Edit: Perhaps most appropiate it is that his video for this recipe is on the recommended section for me.
And don't get me wrong, this is a long recipe. But he has still done way worse in terms of amount of work. Perhaps it's for the better though, since as I said, it looks absolutely delicious.
혹시 조꽁드님 깔루아가 없다면 빼고 만들어도 될까요?
Перевод на русский - прекрасен!!! Спасибо! 😅😅😅
Автор, Вам отдельное спасибо за Ваш труд! Вы умеете вдохновить!🌺
Hi i want to change coffee buttercream to chocolate buttercream, can i usw melted chocolate or cocoa powder? How many should i use? Thank you 🥰🥰
엄청나게 손이 많이 가는 게 한눈에 보이는 케이크지만... 지금은 단종된 오페라 라는 빵을 너무 맛있게 먹었던 기억이 있어서 진짜 오페라 케이크도 한번 도전해보고 싶네요. 그리고 '숨도 쉬면 안되요'라고 하실 때부터 진짜 엄청 조심스러운 게 화면으로도 느껴져서 웃음이 나왔어요. 상투틀로 크림 짜는 동작까지 엄청 조심스러우셔서ㅎㅎ
Wow just awesome recipe . first time I got without yeast cake .Thanks 😋🎂