1 h 30 min Prep, 10 min Cook
Contains Almonds and more
Opera cake is a French cake. It is made with layers of almond sponge cake soaked in coffee syrup, layered with ganache and coffee buttercream, and covered in a chocolate glaze. Traditionally, the cake is decorated with its name written in glaze across the top and finished with a piece of shimmering gold leaf. It is obviously a rich cake, but it is surprisingly not a filling cake
- Almond sponge:
- Coffee syrup:
- Coffee Butter cream:
Prepare the sponge layer. Preheat the oven to 220 degrees C (425 degrees F). Line a 30 x 40 cm baking pan with parchment paper.
In a large bowl, sift together the flour and icing sugar, then add the powdered almonds. Mix well. Add eggs, one at a time, and beat until pale. Add the melted butter.
Beat the egg whites until stiff, then gradually add sugar and continue beating until stiff peaks are obtained. Add 1/3 of the beaten egg whites to the batter, mixing well, then incorporate the remainder, folding until just combined. Pour onto the baking tray and spread evenly.
Bake for 6 to 8 minutes, or until golden and springy when touched. Loosen the edges with a knife and carefully turn out onto a wire rack covered with a sheet of parchment paper. Allow to cool.
ake coffee cream. Place sugar and 3 teaspoons of water in a heavy skillet and make a sugar syrup, i.e. stir until sugar is completely dissolved, then boil, without stirring, until syrup reaches soft-ball stage, between 116 and 118 degrees C (214 – 244 degrees F).
Beat the egg white until soft peaks are obtained. Continue beating while incorporating the hot syrup. Beat until mixture is cold. Dissolve instant coffee in 1 teaspoon of boiling water, cool and add to butter. Add one half of the egg-white mixture and beat well, then gently fold in the remainder until well combined. Set aside.
Make chocolate ganache. Place finely chopped chocolate in a heatproof bowl and set aside. Bring milk and cream to a boil. Pour the hot liquid onto the chocolate. Wait 30 seconds, then add the butter and mix until smooth. Let cool until a spreadable consistency is obtained.
To prepare the coffee syrup, place sugar and 90 ml of water in a pan and stir until dissolved. Bring to a boil and add coffee.
Using a sharp knife, divide the sponge into three equal sections and carefully peel off parchment paper from sections. Each should be 10 x 20 cm.
Soak the first section with one-third of the coffee syrup, then spread over it half of the butter cream. Place the next section of sponge on top, then soak with coffee syrup and spread with chocolate ganache. Place the last section on top, soak with remaining syrup, chocolate and spread with the rest of the butter cream, taking care to smooth the surface. Chill until butter cream firmly set.
Cover the cake in chocolate ganache and leave to set in a fridge for few hours.
Serving Size 392.8 g
|Amount Per Serving|
|Calories 1296 cals||65%|
|% Daily Value*|
|Kilojoules 5430.5 kJ||65%|
|Fat 52.3 g||80%|
|Sodium 1033.5 mg||45%|
|Carbohydrate 140.3 g||47%|
|Protein 56.6 g||113%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|