Classic French Opera Cake

 

The most sophisticated elegant classic French Opera Cake. I have been waited so long to rebake this cake because I know it's alot of work.

It's time consuming and with all the energy and patience need to have for this cake preparation.

The Opera Cake (French: Gâteau opéra) is a classic French dessert known for its sophisticated presentation and rich combination of almond, coffee, and chocolate flavors. The rectangular cake is composed of several thin, delicate layers that resemble the levels of an opera house.  

This iconic dessert its a true artistry of French patisserie. and it’s certainly one to try if you’re looking to hone your skills in patisserie.

Here is the clearest description that you would want to know for every single layers.

Composition:- 

A classic Opera cake has up to seven layers: 

Almond Sponge Cake (Joconde): Thin layers of a light, almond-flavored sponge cake serve as the structural base.

Coffee Syrup: The sponge layers are generously soaked in a potent coffee syrup (sometimes with added a spirit like cognac or brandy) to add moisture and a strong coffee flavor.

Coffee French Buttercream: A creamy, smooth buttercream flavored with strong coffee is layered between the sponges.

Chocolate Ganache: A rich, dense chocolate ganache layer provides a decadent contrast to the buttercream.

Chocolate Glaze: The entire cake is finished with a glossy, smooth layer of dark chocolate glaze on top, often decorated with the word "Opera" written in chocolate or with edible gold leaf. 

Let's start from my kitchen. Due to my small oven, I used 3- 20x20 square pan instead of one time bake with a rectangle pan that could fit for 3 cakes at once. 

Almond Sponge Cake (Jocande) ( for 3 thin cakes )

20x20 pan 

A

150g whole eggs ( 3-4 eggs )

70g icing sugar

B

120g sifted Almond flour

20g sifted flour

C

165g egg whites ( 4-5 eggs)

1tbsp icing sugar

1/4tsp COTT

D

25g melted butter 

* Pre-heat oven 200c. Line base n side. 

* Beat A until ribbon stage

* then add in B mix well

* Beat C to stiff peak.

* Fold into almond batter with a spatula and fold in D mix well.

* Seperates into 3 portion each 180g. Pour into 3 20x20 line pan.

* Bake 200c for 30 minutes or until cooked.

* Removes cakes from oven. Let itcool and ready to be use.

Coffee Syrup Recipe:-

130g hot water

4tsp coffee powder

10g sugar

* In a bowl, mix everything set aside.

Coffee French Buttercream Recipe:-

A

65-70g (5yolks) 

B

50g hot water

90g Sugar

30g water

C

Cold Butter

D

3g coffee powder

or coffee paste

1tbsp coffee oil

* Beat A medium speed at the same time, in a sauce pan,  cook B until reach 110°c removed from stove and pour into the yolks while it's whisking in the mixer.

* When the mixture already cool, add in C one at a time beat to firm peak then continously add in D to taste. 

* When it's done. Set aside for further use.

Chocolate Ganache Recipe:-

300g dark chocolate 

300g heavy cream 

* extra left over for writing 

Chocolate Glaze Recipe :-

150g chocolate 

30g oil

How gorgeous it looks, even I can't 

get enough of the shots

Super delicious and elegent dessert 

that you must try to bake this 

once in your lifetime 😉