Opera Cake (Gâteau Opéra)
User Reviews
4.9
Opera Cake (Gâteau Opéra)
Description
The Opera Cake (Gâteau Opéra) combines almond-based joconde sponge cake layers soaked in coffee syrup with coffee-flavored buttercream and chocolate components. The joconde sponge is prepared by folding whipped egg whites into enriched almond and flour batter and baking thin sheets. The assembled cake consists of alternating layers of sponge, coffee syrup, coffee buttercream made by dissolving instant coffee in water and blending into a sugar and egg yolk mixture with butter, followed by a layer of chocolate ganache made from chocolate, whipped cream, and vanilla extract. The top is finished with a shiny chocolate icing made from chocolate, cooking cream, and butter.
The resulting cake is moist with a delicate crumb from the almond sponge, while the buttercream provides a rich and coffee-forward flavor complemented by the creamy chocolate ganache and the smooth, slightly firm chocolate icing. The cake is typically sliced into rectangular portions, showcasing the distinct layers.
Building the layers carefully and allowing each to set helps maintain its elegant structure. The coffee syrup adds moisture and deep coffee flavor, balancing the sweetness and richness of the buttercream and chocolate. Suitable for special occasions, this cake requires time and attention to detail for best results.
Ingredients
Joconde sponge:
- 4 egg
- 4 egg white
- 140 g almond flour
- 140 g powdered sugar
- 20 g granulated sugar
- 70 g wheat flour
- salt a pinch
Coffee Buttercream:
- 2 tbsp water hot
- 2 tbsp instant coffee
- 200 g butter
- 100 g sugar
- 60 ml water
- 4 egg yolk
Syrup:
- 150 ml water hot
- 2 tbsp instant coffee
- 50 g sugar
Chocolate ganache:
- 200 g chocolate
- 180 ml Whipped Cream
- 1 tsp vanilla extract
Chocolate icing:
- 100 g chocolate
- 50 ml cooking cream
- 20 g butter
Instructions
Joconde sponge:
- Preheat the oven to 180 °C (350 °F) and line two 25×35 cm (10x14 inches) baking trays with parchment paper.
- Mix the eggs with a pinch of salt and powdered sugar until they double in volume and become light in color. Add the almond flour and wheat flour and mix gently.
- Whip the egg whites stiff with a pinch of salt. Add the granulated sugar and continue mixing until the sugar has fully melted. Gently fold the egg whites into the egg cream, using upward movements.
- Pour the mixture into the two pans and level it. Bake for 15-16 minutes, until lightly browned on the surface.
- Remove the cakes from the pans and transfer to a cooling rack. When completely cooled, cut into six pieces of 25x11.5 cm (10x4½ inches).
Syrup:
- Mix all the ingredients until the syrup reaches a uniform consistency. Leave to cool.
Buttercream:
- Combine the instant coffee with hot water. Stir until it dissolves and leave it to cool.
- Separately, put water and sugar in a small saucepan over a medium heat. Boil the liquid for 5-6 minutes, until it forms a smooth syrup.
- While the syrup is boiling, whip the egg yolks with a pinch of salt and when the syrup is ready, turn off the mixer and gradually pour the syrup into the egg mixture. Slowly incorporate it, then increase the speed and mix until the egg yolks whiten and increase in volume.
- Cut the butter into cubes and add in, one piece at a time, mixing well after adding each piece. When all the butter is added, continue mixing until you have a smooth and frothy cream. Add the coffee and mix again. Refrigerate.
Ganache:
- Place the whipping cream over a medium heat. When it starts to boil, turn off the heat and add the chocolate. After two minutes, stir well and add the vanilla extract. Leave the ganache to cool.
Assembly:
- Alternate the layers as follows:- almond cake, syrup, chocolate cream- almond cake, syrup, buttercream- almond cake, syrup, chocolate cream- almond cake, syrup, buttercream- almond cake, syrup, buttercream + chocolate cream- almond cake, syrup
- Finally, spread the icing over the cake. The icing is prepared by melting all of the ingredients in a bain-marie.
- Leave the cake to cool until the next day. It is marvelous – a very elegant and aromatic cake.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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