Make almond sponge cake (joconde): Sift almond flour and powdered sugar,and mix with the egg.
What is opera cake made of?
Opera cake. Opera cake ( French: gâteau opéra) is a French cake. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee (or Grand Marnier) buttercream, and covered in a chocolate glaze. According to Larousse Gastronomique, ‘ Opéra gâteau is an elaborate almond
How many acts are in opera cake?
The classic Opera Cake is a work in six acts. There are three thin layers of almond cake, each soaked in a potent coffee syrup; a layer of espresso-flavored buttercream; one layer of bittersweet chocolate ganache; and a topping of chocolate glaze.
What is opéra gâteau?
It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee (or Grand Marnier) French buttercream, and covered in a chocolate glaze. According to Larousse Gastronomique, ‘ Opéra gâteau is an elaborate almond sponge cake with a coffee and chocolate filling and icing.’
Why is it called an opera cake?
According to their story, a pastry chef by the name of Cyriaque Gavillon invented the cake, which was subsequently dubbed “Opera cake” by his wife Andrée in honor of a prima ballerina at the Paris Opéra. Supports of Clichy claim Dalloyau stole it.
What is an opera cake made of?
Opera Cake is a rich French dessert, that uses one of the most loved flavor combinations, chocolate and coffee. The cake is consisting of layers of almond sponge cake soaked in coffee syrup, filled with coffee buttercream and chocolate ganache and topped with chocolate glaze.
What is the difference between opera cake and tiramisu?
Both are layered cake with coffee flavors and cream, but opera cake is from France while tiramisu is an Italian dessert. Opera cake is a more sophisticated version of tiramisu, with more impressive layers.
What is the meaning of opera cake?
Opera cake (French: Gâteau opéra) is a French cake. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee (or Grand Marnier) French buttercream, and covered in a chocolate glaze.
What are the 3 types of cake?
Below is a comprehensive but by no means exhaustive list of the basic types of cakes.
How many layers does an opera cake have?
The opera cake is a French classic consisting of six layers; a rotation of ganache, coffee buttercream and almond sponge cake soaked in coffee, topped with a chocolate glaze.
How much is an opera cake?
French Opera Cake – Frozen
|ITEM DESCRIPTION||TEMP||PRICE PER UNIT|
|1 strip cake – 24 oz||frozen||$47.23|
|6 strip cakes – 24 oz ea||frozen||$45.25|
Why is it called Joconde sponge?
photo: meilleurduchef. Biscuit Joconde is a light almond sponge cake, which is known as La Joconde in French, it is named after the Mona Lisa. I made joconde a lot in pastry school. We used it to make opera cakes, sponge cakes and little desserts filled with mousse or buttercream.
When was opera cake first made?
The creation of the cake goes back to 1955 when great French pastry chef Cyriaque Gavillon worked at the legendary Dalloyau shop in Paris. Dalloyau have been trading since 1682 and were suppliers to the court of Versailles.
How many calories are in an opera cake?
|Calories 330||(1381 kJ)|
|Saturated Fat||11 g||55%|
|Trans Fat||0 g|
|Total Carbohydrate||39 g||13%|
Where did opera come from?
A Brief History of Opera Born in Italy more than 400 years ago during the Renaissance, opera—a combination of vocal and orchestral music, drama, visual arts and dance—has been inspiring people for ages.
What is paillette Feuilletine?
Feuilletine, or pailleté feuilletine (French pronunciation: ), is a crispy confection made from thin, sweetened crêpes. The crêpe batter is baked for a few minutes, and the crêpes are allowed to cool; as they cool, they become crisp.
What is opera chocolate?
Opera creams are a candy made of chocolate. They are most popularly associated with Cincinnati, Ohio, though they are sold in other Ohio cities, as well as Kentucky.
Where is Sachertorte from?
We owe the invention of the Sachertorte to pastry chef Franz Sacher who created it in 1832 in the capital of Austria. Sacher was asked by Prince Klemens von Metternich, heir to a wealthy family of hoteliers of Jewish origin, to prepare a special dessert for a guest because the official court pastry chef was ill.
Why is Sacher torte famous?
The world’s most famous cake, the Original Sacher-Torte, is the consequence of several lucky twists of fate. The first was in 1832, when the Austrian State Chancellor, Prince Klemens Wenzel von Metternich, tasked his kitchen staff with concocting an extraordinary dessert to impress his special guests.
What does opera cake taste like?
What does opera cake taste like? Come to find out: it’s an (incredibly delicious) sponge cake originating in France, that delicately balances one of the world’s best flavor combinations — nuts, chocolate and espresso. Think of it as the French’s answer to Tiramisu, but with more chocolate and no marscapone cheese. Which is the best tasting cake?
How much does opera cake cost?
The per-slice price can be affected by other factors, however, such as the ingredients used and the complexity of the cake design. Prices from Heavenly Bite Bakery of Irvine, California, start at $3.50 per serving.
Where can I get an opera cake?
You might want to try some of the bakeries in the Bayview-Eglinton area, Rahier, La Cicogne or Jules Patisserie. In the yorkville area there’s Dessert Lady, I’ve ordered some nice mousse cakes from her before not sure about opera cake-that’s a very interesting choice. Here’s another thread I found on CH: chowhound.chow.com/topic…
Opera cake – Wikipedia
- Opera cake (Gâteau Opéra) is a type of cake that is served at opera performances. Cake of the typeCake of the place of originFrance Main elements were responsible for the creation of this dish. The ingredients include sponge cake, coffee syrup, chocolate ganache, coffee buttercream, and chocolate glaze. Opera cake (Gâteau Opéra) recipe from a cookbook. Opera cake (Gâteau Opéra) is an example of a visual medium.
- Opera cake (French: Gâteau opéra) is a type of cake that originated in France.
- Layers of almond sponge cake (called as Joconde in French) are soaked in coffee syrup before being topped with ganache and coffee (or Grand Marnier) French buttercream, and the entire thing is coated in a chocolate glaze to finish it.
- A sophisticated almond sponge cake with a coffee and chocolate filling and frosting, according to Larousse Gastronomique, is the ″Opéra de Paris″ (Opera de Paris).
- Opera is traditionally inscribed on top of the chocolate glaze, along with the word ″Opera.″ In some cases, edible gold leaf is used to enhance the appearance.
- During the year 1899, an advertising in Le Gaulois promises a ″gâteau opéra.″ Despite the fact that the cake was popularized by the French pâtisserie firm Dalloyau, its origins are still unknown.
- It was there that Cyriaque Gavillon claimed to have invented the cake in 1955, and his wife Andrée Gavillon named it after the Opéra Garnier, according to his claims.
- Chef Gaston Lenôtre (1920–2009) claimed in 1960 that he was the inventor of the dessert.
- List of French desserts
- Food portal
- Larousse Gastronomique is a French food magazine. Dorie Greenspan’s book, Dorie Greenspan’s Cookbook. ″ Retrieved on the 24th of October, 2021.
- ″ ″The âtisserie du Grand-Hôtel is located at 1 rue Auber. Specialties include the Gâteau Grand-Hôtel, the Gâteau Opéra, and plum-cakes. The salon has been reserved for the Five-Oclock Tea ″… Le Gaulois, 18 March 1899, p. 3
- Grand Larousse Gastronomique, Larousse, 2007.
- a b ″L’Opéra,″ Le Gaulois, 18 March 1899, p. 3
- (in French). Dalloyau. Retrieved on the 9th of April, 2016. L’Opéra. It was Cyriaque Gavillon, Christelle Bernardé’s grandfather, who invented the famous Dalloyau cake, which is made up of three layers of joconde biscuits, cream with coffee flavoring and chocolate ganache. Christelle Bernardé is currently the co-president of the Dalloyau confectionery company. According to legend, this entremets was named in honor of the entrechats of a famous dancer and her pet rats, who would arrive at the hour of the tea to snooze in the shop of the faubourg Saint-Honoré.
- MC de La Roche is a fictional character created by French novelist Antoine de Saint-Exupéry (4 March 2012). ″Dalloyau au Moulin-Rouge, la fête des sens — Des petits rats de l’Opéra aux Doriss girls″ is the title of a play performed at the Moulin Rouge in Paris. Madame Figaro is a fictional character created by author Charles Dickens in 1841. On April 8, 2016, Jean-Claude Ribaut was awarded the Nobel Prize in Physics (10 January 2009). ‘Gaston Lenôtre’ appears on page 21 of Le Monde. It was Gaston Lenôtre who was responsible for the development of the ″opera″ cake (biscuit and chocolate ganache with a hint of coffee flavoring). Please return to César. Cyriaque Gavillon, a member of the Dalloyau family, is the father of the ″opera.″
- It is difficult to pinpoint who was the original inventor of the Opera Cake. Some sources indicate that a form of Opera Cake was available for purchase in Paris as early as 1890, while others believe that the Parisian speciality was first introduced about 1950. However, there is just one issue about which there is no disagreement, and that is the following: Dalloyau is the home of the world’s best Opera Cake. Executive pastry chef Pascal Niau crafts a cake that is as sleek and smooth as an opera stage, as delectable as it is affectingly beautiful, and as blissfully delightful as the opera La Boheme. The classic opera Cake is a work in six acts, which is a work of literature. Each of the three thin layers of almond cake, each of which has been soaked in a powerful coffee syrup, is topped with an espresso-flavored buttercream, one layer of bittersweet chocolate ganache, and a layer of chocolate glaze before being glazed with more chocolate. A piece of glittering gold leaf is placed on top of the cake to finish it off, and the cake is traditionally adorned with its name written in glaze across the top. It is, without a doubt, a rich cake, but it is, unexpectedly, not a filling cake, and I am confident that this is due to the fact that Maestro Niau has choreographed the cake’s parts so flawlessly. A word about proportions: This recipe yields a square Opera Cake that measures 10 inches (25 cm) on each side and is both festive and magnificent. If there is more cake than you require, do not lower the quantity of the recipe
- otherwise, you will not be successful with some of the cake’s components, notably the buttercream. Instead, bake the entire cake and then break it into smaller pieces to store in your freezer for later use. Ingredients The cake is as follows: 4 cup (225 gram) granulated sugar
- 2 cups (225 gram) ground blanched almonds
- 2 1/4 cups (225 gram) confectioners sugar, sifted
- 6 large eggs
- 1/2 cup (70 grams) all-purpose flour
- 3 tablespoons (45 grams) unsalted butter, melted and briefly cooled
- 6 large eggs
- 1/2 cup (70 grams) all-purpose flour
- 3 tablespoons (45 grams) unsalted butter, melted and briefly cooled
- 6 large
- The coffee syrup consists of the following ingredients: 1/2 cup water, 1/3 cup sugar, 1 1/2 teaspoons (7 grams) instant espresso or coffee
- The coffee buttercream contains the following ingredients: 2 tablespoons (10 grams) instant espresso or coffee
- 2 tablespoons (15 grams) boiling water
- 1 cup (100 grams) sugar
- 1/4 cup (30 grams) water
- the pulp of 1/4 vanilla bean
- 1 large whole egg
- 1 large egg yolk
- 1 3/4 sticks (7 ounces
- 200 grams) unsalted butter, at room temperature
- 1 3/4 sticks (7 ounces
- 200 grams) unsalted butter, at room temperature
- 1 3/4 sticks (7 ounces
- 200 grams) uns
- 240 grams) bittersweet chocolate, finely chopped
- 1/2 cup (125 grams) whole milk
- 1/4 cup (30 grams) heavy cream
- 4 tablespoons (2 ounces) unsalted butter, at room temperature
- 8 ounces (240 grams) chocolate, finely chopped
- The chocolate glaze is made with 5 ounces (150 grams) bittersweet chocolate that has been coarsely chopped, 1 stick (115 grams) unsalted butter, and a pinch of salt.
- Instructions 1.
- To make the cake, follow these steps: Preheat the oven to 425 degrees F and split it into thirds by arranging the racks in a triangle pattern (220 degrees C).
- Using parchment paper, line two 12 1/2 x 15 1/2-inch (31 x 39-cm) jelly-roll pans and brush the parchment paper with melted butter.
- In addition to the amount specified on the ingredient list, this is also included.) 2.
- Using a clean, dry mixer bowl fitted with the whisk attachment, whip the egg whites until they form soft peaks, about 3 minutes.
- Beat in the granulated sugar until the peaks are firm and glossy, about 2 minutes.
- Use a gentle scraping motion to transfer the whites to another basin if you don’t have another mixer bowl.
- The almonds, confectioners sugar, and whole eggs should be mixed on medium speed for about 3 minutes in a mixer fitted with the paddle attachment until light and voluminous.
- Add the flour and mix on a low speed only until the flour is completely gone.
- Gentle fold the meringue into the almond mixture with a rubber spatula, then fold in the melted butter until everything is combined.
- The batter should be divided between the two pans and distributed equally to cover the whole surface of each pan, as pictured.
Cook for 5 to 7 minutes, or until the cakes are lightly browned on the edges and barely springy to the touch.Prepare a heatproof counter by placing the pans on top of it and covering each with a layer of parchment or wax paper.Turn the cakes over and unmold.Using caution, carefully peel away the parchment, flip the parchment over, and use it to cover the edges of the cakes that are visible.Allow the cakes to come to room temperature in between the sheets of parchment or waxed paper.(The cakes may be made up to 1 day ahead of time and stored at room temperature in an airtight container.) 5.
To prepare the syrup, combine all of the ingredients in a small pot and bring to a boil.Cool.(The syrup may be stored in an airtight container in the refrigerator for up to 1 week.) In order to prepare the buttercream, start by making a coffee extract by dissolving the instant espresso in the boiling water and setting it aside.Cook over medium-high heat in a small saucepan, stirring constantly, until the sugar is completely dissolved and the liquid is clear.Without stirring, continue to heat until the syrup reaches 255 degrees F (124 degrees C), as measured with a candy or instant-read thermometer, whichever is higher.Removing the pan from the heat is important.
Meanwhile, in a mixing bowl fitted with a whisk attachment, whisk together the egg and the yolk until pale and frothy, about 2 minutes.9.Reduce the mixer speed to low and slowly pour in the syrup after the sugar has reached the proper temperature.
You will unavoidably have some syrup swirl off the edges of the bowl; do not attempt to whisk the spatters back into the eggs.Increase the mixer speed to medium-high and continue to beat until the eggs are thick, satiny, and room temperature, about 5 minutes.Remove from the heat.
- The butter should be soft and creamy but not greasy, so work quickly with a rubber spatula to get this result.
- Using a mixer on medium speed, slowly add the butter in 2-tablespoon (30-gram) portions, mixing constantly.
- Upon finishing with the butter, increase the speed to high and continue beating until the buttercream is thicker and satiny in appearance.
- In a separate bowl, whisk together the coffee extract.
- Stirring often, chill the buttercream for approximately 20 minutes, or until it is hard enough to be spread and stay where it is spread when topped with a layer of cake.
(The buttercream may be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month; before using, bring it to room temperature and whisk it to smooth it out.) 10.To prepare the ganache, follow these steps: Place the chocolate in a medium-sized mixing bowl and keep it near by.Pouring: Bring the milk and cream to a full boil, then pour over the chocolate and whisk gently until the ganache is smooth and glossy.
- Wait 1 minute, then serve.
- Cream the butter until it is smooth and creamy, then fold it into the ganache in two or three batches.
- Refrigerate the ganache, stirring every 5 minutes, for about 20 minutes, or until it thickens and becomes spreadable on a spoon.
- (The ganache may be stored in an airtight container for up to 3 days in the refrigerator or frozen for up to 1 month in the freezer; bring to room temperature before using.) construct the cake: line a baking sheet with parchment paper or wax paper and set aside.
- By working with one sheet of cake at a time, trim the cake into two pieces: one 10-by-10-inch (25-by-25-cm) square and one 10-by-5-inch (25-by-12.5-cm) rectangular.
- One square of cake should be placed on the parchment paper, with the top layer being moistened with coffee syrup.
- Cover the cake with approximately three-quarters of the coffee buttercream and spread evenly.
- To avoid problems with soft buttercream, place the cake in the freezer for about 10 minutes before beginning.
- Place the two rectangular slices of cake on top of the square, side by side to make a square, and drizzle with syrup to moisten.
- Spread the ganache over the surface of the cake, then top with the final cake layer, moisten, and place the cake in the freezer for approximately 10 minutes.
- Prepare coffee buttercream and spread a thin layer over the top of the cake.
- (This is to smooth out the top and prepare it for the glaze – so take it gently on this part.) Refrigerate the cake for at least 1 hour and up to 6 hours before pouring the glaze over it.
- The cake should be cool when you pour the glaze over it.
- To expedite the process, place the cake in the freezer for approximately 20 minutes before continuing.
To glaze the cake, do the following: In a small saucepan, bring the butter to a rolling boil.Turn off the heat and clear the butter by spooning off the top froth and dumping the clear yellow butter into a small dish; discard the milky residue left in the pan.Melt the chocolate in a heatproof dish set over simmering water but not touching it, then whisk in the clarified butter.Remove the cooled cake from the pan lined with parchment paper and set it on a cooling rack.Place the rack over the parchment-lined pan and pour the glaze over the top, using a long offset spatula to help spread it evenly across the top of the cake.
Slide the cake into the refrigerator to allow the glaze to set and the cake to cool.The cake should be served at room temperature or slightly chilled.When it’s ready to serve, carefully cut the sides of the cake using a long thin knife that has been dipped in hot water and wiped dry.This will show the layers behind the glaze drips.
- Keeping: Each component of the cake, as well as the assembled cake, may be prepared ahead of time.
- The cake may be stored in the refrigerator for 1 day, away from items with strong aromas, or it can be frozen for 1 month, covered tightly in plastic wrap once it has been frozen; thaw overnight in the refrigerator, remaining wrapped in plastic wrap.
- An American in Paris: ″I’m an American, and I’m in Paris.″ I don’t tinker with this classic very often, but when I do, it’s to add a little crunch to the mix by pushing toasted sliced almonds into both the buttercream and the ganache before assembling the cake.
- Adapted from Dalloyau, which can be found in Dorie Greenspan’s Paris Sweets: Great Desserts from the City’s Best Pastry Shops (Broadway Books, 2002).
- Dorie Greenspan was granted copyright protection in 2002.
French Opera Cake: Not for the Fainthearted, But so Worth the Effort
|Nutrition Facts (per serving)|
Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 47g||60%|
|Saturated Fat 23g||116%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 6g||21%|
|Total Sugars 31g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
- Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. There is a great deal of disagreement about who exactly devised the first opera cake recipe and where it was created. The invention of this dish has been dated as far back as the 1890s by some culinary historians, while others believe it was created in a Paris store in the mid-20th century. The majority of opera cake lovers feel that Dalloyau is the best—and, for some, the only—location to purchase opera cake. The bakery was called L’Opera in honor of the Paris Opera, and it serves opera cake daily. Regardless of whatever side you belong to, the delightful combination of coffee and chocolate in this opera cake recipe makes the effort to create it worthwhile. Six layers of light almond sponge cake (joconde in French), coffee buttercream, and dark chocolate ganache are sandwiched together and topped with chocolate glaze make up this cake. For a genuine finishing touch, pipe the word ″opera″ on top of each piece using any glaze that remains from the previous step. (Optional) It is important not to be turned off by the quantity of materials or stages involved. Read over the recipe at least twice to ensure that you have a thorough grasp of the components and procedures that you will be employing, and then just take your time with the process. It may seem difficult at first, but the time and work you invest into creating this show-stopping French dessert will be well worth it. For the Almond Cake, follow these steps: 6 large egg whites, room temperature
- 2 tablespoons granulated sugar
- 2 cups blanched, ground almonds
- 2 1/4 cups confectioners’ sugar, sifted
- 6 large eggs
- 1/2 cup (60 g) all-purpose flour
- 3 tablespoons unsalted butter, melted and cooled
- 6 large eggs
- 1/2 cup (60 g) all-purpose flour
- 3 tablespoons unsalted butter, melted and cooled
- 6 large eggs
- 1/2 cup (60 g) all-
- To make the Coffee Buttercream, combine 2 tablespoons instant espresso, 2 tablespoons boiling water, 1 cup granulated sugar, 3 tablespoons water, 1 teaspoon pure vanilla extract, 1 large egg, 1 large egg yolk, 14 tablespoons (7 ounces) unsalted butter, and 1 teaspoon pure vanilla extract in a mixing bowl.
- Dark Chocolate Ganache is made with the following ingredients: 1/2 cup whole milk
- 1/4 cup heavy cream
- 8 ounces bittersweet chocolate, coarsely chopped
- 4 tablespoons unsalted butter, at room temperature
- For the Chocolate Glaze, follow these steps: 1/2 cup unsalted butter
- 5 ounces bittersweet chocolate, coarsely chopped
Note: Although there are several stages to this recipe, it has been broken down into manageable sections to assist you in better planning your baking time and effort.
Make the Almond Sponge Cake
- Assemble all of the materials
- Preheat the oven to 425 degrees Fahrenheit. Prepare two 15-inch by 12-inch baking pans by lining them with parchment paper and brushing the parchment paper with melted butter. Put them aside for the time being.
- The egg whites should be whisked on high speed with an electric mixer until they become frothy and begin to expand. The sugar should be added in little amounts, one teaspoon at a time, until the sugar is completely mixed into the egg whites. Beat the meringue until it is glossy and retains firm peaks for at least another minute.
- A separate mixing bowl should have the ground almonds, confectioners’ sugar, and whole eggs whisked together on medium speed until the mixture is light and frothy.
- Gently fold in the all-purpose flour to the almond batter until just combined.
- Afterwards, carefully fold in 1/4 of the almond batter into the beaten egg whites until well combined. Fold in the remaining almond batter as well as the melted and cooled butter into the egg whites until well combined.
- Bake the cakes for 5 minutes, or until the surfaces of the cakes bounce back when lightly touched, after dividing the batter between the two prepared pans.
- To invert each cake, carefully cover the top surface with a fresh piece of parchment paper and delicately invert it onto a clean surface. slowly peel aside the old parchment paper, allowing the paper to lie loosely over the cakes to keep them from drying out.
Make the Coffee Buttercream
- Assemble all of the materials
- Allow for a brief interval of resting after mixing the espresso powder and hot water together
- Bring 1 cup sugar, 3 tablespoons water, and 1 teaspoon vanilla extract to a boil in a medium saucepan over medium heat, stirring constantly until the sugar is completely dissolved. Continue to boil it until the candy thermometer reads 255 degrees Fahrenheit. Remove the sugar syrup from the fire and set it aside to cool for a few minutes.
- Set aside the egg and egg yolk in a separate dish and whisk until they begin to become frothy.
- Continue to whisk the mixture while slowly pouring in the hot sugar syrup in a continuous, steady stream into the mixing basin.
- Once the syrup has been fully combined, add in the coffee mixture that was set aside.
- Continue to beat on medium-high speed while gradually adding the butter, a tablespoon at a time, until the buttercream is well integrated. Once the coffee buttercream has reached a thick and fluffy consistency, it is finished.
Make the Ganache
- Assemble all of the materials
- Bring the milk and cream to a boil in a medium saucepan over medium heat, stirring constantly.
- Remove the pan from the heat and whisk in the chocolate until it is completely melted. Continue stirring the chocolate for another 2 minutes to ensure that the texture is totally smooth.
- Add the butter and continue to whisk the ganache for another 90 seconds.
Assemble the Cake
- Prepare a large baking sheet by lining it with parchment paper. Cut one 10-inch by 10-inch square out of each layer of cake and set one square on the baking sheet and the other to the side of the baking sheet. You should have two rectangles measuring 12 inches by 5 inches left over. Reduce them to 10-inch by 5-inch rectangles by chopping them in half.
- To make one cake, carefully spread 3/4 of the coffee buttercream over the whole surface of the cake. Combine the two 10-inch-by-5-inch rectangles to form a 10-inch-by-10-inch square by laying them together. Spread the ganache over another cake in a smooth layer, and repeat the process. Place the last 10-inch-by-10-inch piece of cake on top of the ganache and cover it with a thin layer of the coffee buttercream to finish.
- Before coating the cake, place it in the refrigerator for 1 hour to cool completely.
Glaze the Cake
- Assemble all of the materials
- Ensure that the butter is clear by heating it and skimming off and discarding the particles.
- Using a double boiler, melt the chocolate and gradually whisk in the clarified butter until the glaze is smooth
- pour the chocolate glaze over the cake.
- Allow it to set in the refrigerator for a few hours before cutting off the sides to serve. Enjoy.
Raw Egg Warning
Consumption of raw or minimally cooked eggs increases the chance of contracting a food-borne disease.
- Making an opera cake may be accomplished over the course of two days. Prepare the cakes and buttercream the day before, and then the ganache and glaze the day before you want to construct the cake
- The final opera cake will stay in the refrigerator for up to 1 day. Make certain to keep it away from foods that have strong scents.
Can Opera Cake Be Frozen?
In a firmly covered container, the constructed cake can be frozen for up to 1 month. If the cake is too large to be consumed all at once, split it into smaller squares and freeze each one separately from the others. To defrost, wrap it tightly in plastic wrap and leave it in the refrigerator overnight.
What’s the Difference Between Opera Cake and Tiramisù?
- Tiramisù is a traditional Italian delicacy with a taste that is comparable to opera cake.
- Despite the fact that it is also layered, there are significant variances.
- Both desserts contain chocolate and espresso, while opera cake has more chocolate and the ladyfingers that serve as the cake layer in tiramisù are steeped in freshly brewed espresso in the case of the latter.
- Furthermore, tiramisù is not baked, and the cream layer is made with mascarpone cheese instead of cream cheese.
The original recipe yields 12 servings of gnocchi. The ingredient list has been updated to match the number of servings stated.
- Checklist for Instructions Step 1: Preheat the oven to 425 degrees F (200 degrees C) (220 degrees C). Prepare two jelly roll pans by lining them with parchment paper. Advertisement
- Then, in a glass, metal, or ceramic dish, whisk the egg whites together until soft peaks form. Using a mixer on high speed, gradually add the white sugar until the whites are firm and glossy
- Step 3In a separate dish, whisk together the almond flour, confectioners’ sugar, eggs, and egg yolks until well combined. Add the flour and mix on a moderate speed until everything is well mixed. Gently fold in the egg whites until they are well incorporated into the almond mixture. Using a spatula, divide the batter between the jelly roll pans and distribute evenly.
- Step 4Bake the cake layers in the preheated oven for about 5 minutes, or until they are gently browned. Turn out onto cooling racks and peel away the parchment paper
- set aside to cool.
- Step 5: While the cake is cooling, prepare the coffee syrup. In a small dish, combine the boiling water, sugar, and coffee powder
- mix until completely dissolved.
- Step 6Make the buttercream by whisking together 2 teaspoons hot water and 2 tablespoons coffee powder. Remove from consideration
- Step 7Combine the sugar, 1/4 cup water, and vanilla essence in a small saucepan until the sugar is dissolved. Bring the water to a boil. Preparation: In a stand mixer fitted with a paddle attachment, beat the egg and egg yolk on high speed until pale and frothy. Cooking: Cook without stirring until an instant-read thermometer inserted into the mixture registers 255 degrees F (124 degrees C). Warm sugar syrup should be poured slowly and gently down the edge of the mixer bowl, while mixing constantly until the bottom of the bowl feels cool to the touch.
- Step 9Beat the butter in a separate basin until it is creamy, then gradually incorporate the butter into the egg mixture, mixing until the frosting is fluffy. Using an electric mixer, add the dissolved coffee mixture until it is completely blended in.
- Step 10Meanwhile, place the dark chocolate in a heat-resistant dish. In a small saucepan, bring the milk and cream to a boil. Pour the liquid over the chocolate and mix until it is melted and smooth. Whisk in the butter until the ganache is smooth and creamy in appearance. Step 11: Allow for cooling. Cut the cooled cake layers in half crosswise when they have cooled. One piece should be placed on a rectangle serving platter. Add a drizzle of coffee syrup on top if desired. Spread a thin layer of buttercream on top of the cake. Repeat the process with a second cake layer, additional coffee syrup, and another layer of buttercream on top of that. Half of the ganache should be spread on top. Repeat with the remaining cake layers, coffee syrup, and buttercream until all of the ingredients are used. Using the leftover ganache, decorate the top of the cake.
- Almond meal may be available at a variety of specialist stores as well as some grocery stores.
- About 4 3/4 cups of almond meal may be made from one pound of almond meal.
- When grinding 1 1/3 cups (6.6 oz) raw almonds with 2 tablespoons of the white sugar indicated in the recipe in a food processor, you will get 2 cups of almond meal (the sugar helps give the nuts a finer grind).
- A more elegant appearance may be achieved using blanched almonds, but whole raw almonds will also work nicely in this recipe.
- Follow the instructions.
Per serving: 645 calories; 11.8 grams of protein; 66.1 grams of carbs; 39.1 grams of fat; 183.3 milligrams of cholesterol; 69.1 milligrams of sodium Nutrition in its entirety
What Is Opera Cake? (with pictures)
- Jessica Ellis is a young woman who lives in the United States.
- Date: 4th of February, 2022 An opera cake is a French dessert that is known for its delicate layers of flavor that are intensely flavored.
- According to popular legend, L’opera was invented by renowned pastry chef Louis Clichy in the late nineteenth century.
- It was given this name because its many layers reminded patrons of the various ″acts″ of an opera.
- A traditional opera cake is made up of an almond-flavored sponge cake, coffee buttercream, chocolate ganache, coffee syrup, and a chocolate glaze, to name a few components.
- Although the origins of the opera cake can be traced back to Louis Clichy, the fame of this delicate cake is associated with Dalloyau Paris, which is one of the oldest bakeries in France and where the opera cake was first created.
- The opera cake, which dates back to the late 17th century, was re-popularized in the mid-20th century by Dalloyau, who created a signature version that was quickly copied all over the world.
- The original dessert is distinguished by the presence of an edible gold square, which is placed on top of the dessert and is edible.
- Imitation versions that use similar recipes often include the gold square made famous by Dalloyau.
- The sponge cake used as the foundation for the opera cake has an almond flavoring.
- Since the sponge recipe must be able to absorb a significant amount of moisture from the other ingredients, it is critical to the texture of the cake that it is made with a real sponge recipe.
Even though the exact ingredients vary from recipe to recipe, many call for stiffly beaten egg whites and ground almonds, which results in a dry texture that holds its shape even when damp.When the cake is built, a coffee-flavored syrup is poured on top of each layer of sponge, profoundly infusing the delicacy with a rich mocha flavor.The chocolate and coffee creams that produce the rich, creamy flavor of the cake are simplerecipes that benefit from quality ingredients.Strong-brewed coffee can be used instead of instant espresso in some recipes to make the coffee buttercream, but instant espresso is not always necessary.A simple way to make it is to microwave heavy whipping cream until it simmers, then pour it over an equal amount of good-quality semi-sweet or bittersweet chocolate.After the chocolate melts, the ganache can be stirred to the desired consistency, or refrigerated for two hours and whisked to make a light, fluffy ganache.
A time-saving maneuver is to reserve half of the initial, thin ganache for topping the cake, while cooling and whipping the other half to fill the cake.To assemble the cake, the almond sponge is first sliced into three thin layers, which will each be topped with coffee syrup.Traditional opera cakes are layered from bottom to top as follows: sponge, coffee buttercream, sponge, chocolate ganache, sponge, chocolate glaze.The cake is then refrigerated for several hours to allow the glaze to firm.With a B.A.in theater from UCLA and a graduate degree in screenwriting from the American Film Institute, Jessica is passionate about drama and film.
She has many other interests, and enjoys learning and writing about a wide range of topics in her role as awriter.Jessica Ellis is a young woman who lives in the United States.With a B.A.
in theater from UCLA and a graduate degree in screenwriting from the American Film Institute, Jessica is passionate about drama and film.She has many other interests, and enjoys learning and writing about a wide range of topics in her role as awriter.
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- Opera Cake is a decadent French delicacy that incorporates one of the most popular taste combinations, chocolate and coffee, into its creation. Several layers of almond sponge cake soaked in coffee syrup are sandwiched together and filled with coffee buttercream and chocolate ganache, before being finished with a layer of chocolate glaze. The name of the cake is inscribed on the top of each slice, which is then embellished with gold leaf for a beautiful finish. There is no question that this recipe requires a significant amount of time, but each step is rather simple to make, and the effort may simply be divided over two days. The end effect is really pleasant and satisfying. Don’t be frightened by the amount of effort or materials required
- instead, I encourage you to attempt this dish, which will undoubtedly be a hit with your guests. Enjoy! Posts related to this one: Strawberry Chocolate Mirror Cake (Napoleon) Fraisier Raspberry Mille Feuille (Napoleon) Fraisier Raspberry Mille Feuille Preparation time: 1 hour 30 minutes plus chilling time Cooking time is 30 minutes. Time required: 2 hours plus cooling time Ingredients This recipe yields approximately 10 servings.
- 5.5 oz (140g) ground almonds (almond flour)
- 5 oz (140g) powdered sugar
- 1/4 cup(30g) flour
- 2 tbsp(30g) butter, melted
- 5egg whites
- 2 tbsp(30g) sugar
- 1/4 tsp(1g) salt
- Chocolate Croustillant
- 2.5 oz (70 g) semisweet chocolate
- 2.5 oz (70 g) Paillette
- 3 tbsp(45ml) water
- 2 tsp(4g) instant coffee
- 1 1/4 cup(280g) softened butter
- Chocolate Glaze
- 7 oz (200g) semisweet chocolate
- 2 tbsp(30ml) canola oil
- 1 1/4 cup(280g) softened butter
- 1 1/4 cup(280g) butter, softened
- Organize your joconde (almond sponge cake). Preheat the oven to 400 degrees Fahrenheit (200C). Prepare two 9×13 inch (23x33cm) baking pans by greasing and lining them with parchment paper.
- In a large mixing bowl, sift together the almond flour and powdered sugar. Add the remaining 5 eggs and stir until the mixture is creamy and light in texture. Include flour in your recipe.
- The egg whites and salt should be whisked together in another basin until frothy. Continue mixing until stiff peaks form by gradually adding sugar.
- Fold the beaten whites into the almond mixture and stir in the melted butter until well combined.
- Using a spatula, evenly distribute the batter into the prepared pans.
- Bake for 8-10 minutes, or until the top is gently browned.
- Allow to cool fully
- After the sponge cakes have been allowed to cool fully, cut them into three using an 8 inch (20cm) square ring.
- Make the coffee syrup according per package directions. Cook over medium heat until the water, sugar, and coffee are well infused
- remove from the heat and set aside.
- Remove from heat and allow it cool fully
- Make the chocolate croustillant according per package directions. Melt the chocolate in a bain-marie over low heat. Stir in the Pailleté feuilletine until everything is well-combined.
- One square sponge cake should have the croustillant spread on top of it. Refrigerate until hardened
- make chocolate ganache according per package directions. Pour the chocolate into a mixing dish. Cream should be heated in a small sauce pan until it begins to boil. Pour the mixture over the chocolate. Allow for one minute of resting time. Stir until the chocolate is fully melted. Allow to cool to room temperature before serving.
- Make the coffee buttercream according to package directions. In a heatproof bowl, whisk together the egg yolks until they are creamy and light yellow in color
- in a small saucepan, add the sugar, water, and instant coffee and bring to a simmer over medium heat. The temperature of the syrup should be measured with a candy thermometer. When it hits 240 degrees Fahrenheit (115 degrees Celsius), slowly pour it over the creamy egg yolks while continuing to whisk. Continually combine the ingredients until the mixture has cooled
- Gradually integrate the softened butter, mixing on medium speed until the butter is fully mixed, then increasing the speed to high until the mixture is smooth and fluffy
- Assembling the cake Remove the croustillant-coated sponge cake layer from the refrigerator and place it on a serving dish so that the chocolate croustillant is facing up.
- Coffee syrup should be brushed onto the sponge cake layer.
- Half of the coffee buttercream should be spread. Add a second layer of sponge cake and soak it thoroughly in coffee syrup.
- Spread the cooled chocolate ganache on a baking sheet.
- Place the last layer of sponge cake on top and generously brush with coffee syrup
- Distribute the remaining half of the buttercream over top, smoothing down the surface with an offset spatula or a cake scraper
- Refrigerate the cake for at least 2 hours, if not overnight, after it has been covered.
- Make the chocolate glaze according per package directions. Using a cooling rack put on a baking sheet coated with parchment paper, lay the chilled cake on top of the rack before making the glaze. Melt the chocolate in a bain-marie over low heat. Stir in the oil until everything is well-combined.
- Applying the glaze directly to the cold cake will help to get a flawless finish. Refrigerate for approximately 1 hour to let the flavors to blend.
- Cut the cake’s edges with a hot knife and then cut the cake into 8 or 10 rectangular pieces using a sharp knife. Using the remaining chocolate glaze, write the word ″Opera″ on each one and embellish with gold leaf. Enjoy
Dietary Supplements 1 Serving of 10 – 798 calories, 56.3 grams of fat, 28.2 grams of saturated fat, 73.3 grams of carbohydrates, 64.4 grams of sugar, 3.9 grams of fiber, 11.11 grams of protein, 248 milligrams of cholesterol, 308 milligrams of sodium, 33 milligrams of vitamin D, 85 milligrams of calcium, 3 milligrams of iron, 232 milligrams of potassium
What is an opera cake?
An opera cake (Opéra gâteau) is a type of cake that originated in France. A tiramisu-style dessert, it features complicated layers and is flavored with coffee and chocolate, much like the Italian dessert.
|fun fact: the music animation doesn’t just have random notes! the notes come from the overture of a famous opera. can you guess which one?|
The Opera Cake in History
- A lot is going on in this cake, as you can tell by the several layers on top of it.
- According to my study (which included Wikipedia and a few other places on the internet), there is also a lot of controversy around who originated the opera cake.
- While it appears that the French bakery Dalloyau was responsible for popularizing the cake, there appears to be some disagreement as to the cake’s origins, which are as follows: Cyrique Gavillon, according to Dalloyau, was the inventor of the dessert in 1955.
- The opera cake got its name from the way it looked, with its tiers evoking the Paris Opera House, Palais Garnier.
- His wife was inspired by the cake and named it after the opera house.
- Other internet sources, on the other hand, claim that the opera cake first appeared as the Clichy, named for Louis Clichy, during the 1903 Exposition Culinaire in Paris and that Dalloyau just promoted the cake.
Opera Cake Anatomy
However, while there is some ambiguity around the opera cake’s historical beginnings, its construction appears to be straightforward; hence, the following is an overview of the opera cake’s construction. Rather, I can’t answer for the traditional opera cake; however, this is the variation that I created for my family.
Chocolate croustillant is a snazzy French term for chocolate that is crunchy on the outside and soft on the inside. It’s essentially comprised of incredibly thin, crispy, lacy crepes that have been dusted with chocolate and baked.
The joconde sponge, which is another fancy-sounding term, is really an almond sponge cake in its most basic form.
The cake is coated with a coffee syrup, similar to the way a tiramisu is made. This helps the coffee to seep into the cake and impart the coffee taste to the finished product.″
- The coffee buttercream has a subtle coffee flavor to it, as well as being light and airy in appearance.
- Despite the fact that it has a coffee flavor, it has a yellow tint to it.
- This is due to the fact that it is a French buttercream, which means that it is produced from egg yolks, sugar syrup, and butter, among other ingredients.
- The yellowish color is due to the egg yolks used in the recipe.
Chocolate that is deliciously rich.
- In the case of the almond cake 6 big egg whites at room temperature are required.
- granulated sugar (about 2 teaspoons) 2 cups blanched blanched almonds or almond flour (or a combination of the two) 2-and-a-quarter cup confectioners’ sugar, sifted 6 big eggs (about) 1/2 cup unbleached all-purpose flour 3 tablespoons melted butter, let aside to cool In order to make the chocolate croustillant a third of a cup of butter a third cup of granulated sugar 1 egg white (optional) a third cup of flour 2 teaspoons of distilled water 4 ounces semisweet chocolate (about) In order to make the coffee syrup/soak a third cup of water 1/2 cup sugar (about) coffee instant (around 3 teaspoons) In order to make the coffee buttercream 1 cup of egg yolks at room temperature 3/4 cup granulated sugar 3 tablespoons of water coffee instant (around 2 teaspoons) 1 1/4 cup melted butter, room temperature In order to make the chocolate ganache semisweet chocolate (four ounces, diced) 1 cup heavy whipping cream (optional) In order to make the chocolate glaze Semisweet chocolate, 7 ounces, chopped 2 tablespoons canola oil
- Preheat the oven to 425 degrees Fahrenheit. Prepare two 15-inch by 12-inch baking pans by lining them with parchment paper and brushing the parchment paper with melted butter. Remove from consideration
- To make the almond cake, start by beating the egg whites on high speed until they get frothy and begin to puff up. The sugar should be added in little amounts, one teaspoon at a time, until the sugar is completely mixed into the egg whites. Continue to beat the meringue until it is glossy and retains firm peaks when held at an angle.
- Mix the ground almonds with the confectioners’ sugar and the entire eggs on medium speed until the mixture becomes light and frothy
- set aside.
- In a separate bowl, whisk together the all-purpose flour and the almond flour.
- Gently fold in 1/4 of the almond batter into the whisked egg whites until well combined and stiff. Fold in the rest of the almond batter as well as the melted and chilled butter into the egg whites until well combined.
- Bake the cakes for 5 minutes, or until the surfaces of the cakes bounce back when lightly touched, after dividing the batter between the two prepared baking pans
- cool completely before serving.
- Allow it cool completely before cutting into two 10 inch by 10 inch squares. There should be two rectangles measuring 5 inches by 10 inches left. The third cake square will be made up of these, which will be placed side by side.
- Prepare the chocolate croustillant as follows: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius)
- In a large mixing basin, fully melt the butter. In a small bowl, combine the sugar and heated butter and stir until the sugar is fully dissolved.
- When the mixture is cold, whisk in the egg white and finally the flour.
- Slowly add the water, a little at a time, mixing thoroughly until the mixture resembles crepe batter. You don’t have to use all of the water
- just enough to moisten the batter to make it spread evenly on a baking sheet coated with parchment paper. It should be extremely thin, and you should be able to see a faint outline of the batter through it.
- Bake for 5 to 8 minutes, or until the top is golden brown. Keep a close eye on it since it may burn very rapidly.
- Remove from the oven and set aside to cool.
- Break up into little bits.
- Melt the chocolate and mix in the crisps until well combined.
- Spread the chocolate croustillant on top of one of the cake pieces and place it in the refrigerator until it has hardened.
- Make the coffee syrup/soak according per package directions: In a small saucepan, bring the water, sugar, and instant coffee to a boil, stirring constantly. Remove from the oven and set aside to cool
- To make the coffee buttercream, follow these steps: In a heatproof dish, whisk together the egg yolks.
- In a small saucepan, whisk together the sugar, water, and instant coffee. Gradually pour the hot fluid over the egg yolks while mixing until the mixture reaches 240 degrees Fahrenheit (or 115 degrees Celsius). Mix till cold
- reduce speed to low and gradually add softened butter until well mixed. Increase the speed to high and continue mixing until the mixture is frothy.
- To make the chocolate ganache, follow these steps: Toss the chopped chocolate into the heavy cream and allow it to heat up before pouring over the top. Allow the chocolate to remain in the cream for approximately 30 seconds before mixing until smooth.
- Assemble the cake as follows: In a 10 inch by 10 inch cake square, arrange two 5 inch by 10 inch rectangles side by side to create one 10 inch by 10 inch cake square. Using a pastry brush, generously brush half of the coffee buttercream on the cake layer. Using a pastry brush, generously brush half of the coffee buttercream on the cake layer.
- Then, generously brush the cake layer with the coffee soak
- spread the chocolate ganache over the cake layer
- and last, place the final cake layer on top.
- Using a pastry brush, liberally coat the cake layer with the coffee soak.
- Spread the leftover coffee buttercream on top of the cake.
- To make the chocolate glaze, follow these steps: Melt the chocolate chunks in a double boiler, stirring constantly. When the butter has melted, add the canola oil and mix well. Allow for cooling to reach room temperature.
- Pour the chocolate glaze over the cake and place the cake in the refrigerator to set.
- Once the cake has been allowed to set, use a hot knife (dipped in hot water and wiped dry) to cut away the sides of the cake to expose the layers underneath.
- (Optional) Use a heated knife to cut the dough into rectangles. Following the trimming of the borders, the cake should measure around 9 inches by 9 inches. Cut the cake into two rows of 4 inch by 1.5 inch rectangles (12 pieces each), and then cut the remaining cake into rectangles measuring 4.5 inch by 1 inch. For reference, please see the cutting guide below.
Where does Opera cake come from? – Joe Pastry
- There are so many contradictory legends regarding the origins of Opera cake that I doubt anyone will ever be able to determine the reality of the matter.
- I have a pet belief regarding topics like the Kennedy assassination, the Princess Diana plot, and the reason Brad Pitt ended his relationship with Angelina Jolie, to name a few.
- They become the subject of so much investigation and discussion that they finally reach a degree of information density beyond which it is impossible to know anything at all.
- I intend to publish this theory in an international epistemological magazine at some point in the future.
- For the time being, though, I’ll be employing it to discuss Opera cake.
- Perhaps it is a bit of an exaggeration to claim that the issue around Opera cake is similar to the one surrounding the Kennedy assassination.
- However, in the world of international pastry, people get a little worked up about these kinds of things.
- One popular hypothesis holds that Opera cake originated as Clichy cake, which was created by Louis Clichy, one of Paris’ famed pastry chefs, at the beginning of the twentieth century and became known as Opera cake.
- It is reported that he debuted his renowned gâteau at the Exposition Culinaire de Paris in 1903, following which it became the hallmark cake of Clichy’s shop on the Boulevard Beaumarchais in the heart of the city.
- According to the proprietors of pâtisserie Dalloyau, who claim to have developed the Opera cake in 1955, this is not the case.
- A pastry chef named Cyriaque Gavillon is credited with creating the cake, which was afterwards called ″Opera cake″ by his wife Andrée in honor of a prima ballerina at the Paris Opéra, according to their version of events.
Clichy’s supporters allege Dalloyau took it from them.My favorite myth about the origins of Opera cake is that it was created by the Paris Opéra itself around the year 1890.Some claim that drinking copious amounts of coffee beforehand helped people remain awake for the latter scenes of long Wagnerian operas.Will we ever find out who was behind the creation of Opera cake?According to the Pastry Theory of Cognitive Entropy, this is not the case at all.We can be assured, though, that opera cake will continue to be popular for many years to come, regardless of who came up with the idea in the first place.
Opera Cake (Recipe & Video)
- Opera Cake will be served on April 29, 2020.
- It is possible that this content contains affiliate links.
- Please take the time to read my disclosure policy.
- It is a famous French delicacy made composed of layers of almond sponge cake soaked in coffee syrup, espresso-flavored buttercream, and luscious chocolate ganache, which is topped with chocolate ganache.
- It’s completed with a silky chocolate coating to make it extra special.
- This recipe has been tried and tested several times, and it is without a doubt the greatest homemade opera cake recipe that I have ever encountered.
- I used to believe that the greatest opera cake I’d ever tasted could only be found in Paris, but after making this recipe at home, I’ve come to a different conclusion.
- It’s thick, creamy, and chocolaty, and it’s jam-packed with the flavor of coffee and espresso.
- Delectable to the extreme!
- What is opera cake, and how does it differ from other desserts?
- French for ″opera cake,″ it’s made up of layers of almond sponge cake, espresso buttercream, and chocolate ganache, all of which are then topped in a chocolate glaze to finish it off.
Traditionally, it is additionally embellished with its name written on top of the chocolate glaze and a piece of edible gold leaf to complete the look.Despite the fact that it is a popular cake at Dalloyu, the origin of the recipe is uncertain.Some accounts state that the cake was invented by pastry chef Cyriaque Gavillion, whose wife Andrée named it ″Opera Cake″ in honor of a prima ballerina from the Paris Opéra.The opera cake is a classic tiered French dessert that includes coffee, espresso, and alcohol as well as other flavors.In the past several weeks, I’ve made this opera cake recipe several times, giving it to family and doubling the batch for an event a week ago.Although it needs a small amount of preparation, it is not difficult to do.
Here is a brief video lesson that will walk you through the process step-by-step:
Opera Cake Layers
There are three components to layer, as well as a chocolate glaze to finish it off.
- A sponge cake drenched in coffee syrup is stacked three times.
- Espresso-flavored butter cream is stacked twice
- chocolate ganache is placed twice
- and vanilla bean ice cream is layered twice.
It goes somewhat like this: Buttercream –> Chocolate Ganache –> Sponge cake –> Buttercream –> Sponge cake–> Chocolate ganache –> Sponge cake –> Chocolate ganache Then, to finish it off, drizzle a smooth chocolate glaze over the entire thing.
- First and foremost, I recommend that you prepare all of the ingredients before you begin cooking.
- There are a number of ingredients you will need: eggs, sugar (granulated and icing), almond flour (cake flour), butter (melted), espresso (instant coffee), chocolate (rum), water (heavy cream), and oil.
- Pro tip: Before beginning this dish, let the eggs and butter to come to room temperature first.
- This will assist to improve the consistency of the batter and buttercream when mixing them together.
How to Make Opera Cake
This opera cake recipe is much simpler to make than you would imagine! I’ve included step-by-step photographs as well as a video to guide you through the process:
- To make almond sponge cake (joconde), follow these steps: Combine the almond flour and powdered sugar in a separate bowl before mixing in the egg. After that, add in the cake flour. In a separate dish, whisk the egg whites until firm peaks form, gradually adding the sugar. Combine the beaten whites and almond mixture in a large mixing bowl. Pour the mixture onto the sheet pan that has been prepped and bake for 8-10 minutes at 400°F, or u