Opera Cake
A classic French layered cake made with almond sponge cake, coffee syrup, coffee buttercream, and chocolate ganache.
Ingredients
Eggs (beaten)
1.5
Almond flour
60 g
Powdered sugar
50 g
Cake flour
15 g
Egg whites
2
Granulated sugar
30 g
Butter (melted in a bain-marie)
15 g
Instant coffee powder
5 g
Granulated sugar
15 g
Rum
1/2 tsp
Water
50 g
Egg yolks
2
Granulated sugar
70 g
Water
10 g
Butter (softened)
75 g
Instant coffee powder
2 g
Heavy cream (heated to a boil)
50 g
Dark chocolate (chopped)
50 g
Instructions
1
Almond Sponge Cake Method 1
Beat the eggs. Combine the almond flour, powdered sugar, and cake flour, then fold into the eggs. Whip until the batter turns pale white.
2
Almond Sponge Cake Method 2
Place the egg whites in a clean, dry, grease-free mixing bowl. Beat on low speed until foamy, then add the granulated sugar in three additions. Whip on high speed until stiff peaks form.
3
Almond Sponge Cake Method 3
Melt the butter in a bain-marie, then fold in a small amount of the batter from Step 1 until smooth.
4
Almond Sponge Cake Method 4
Fold the whipped egg whites into the Step 1 batter in three additions until smooth.
5
Almond Sponge Cake Method 5
Pour the Step 3 batter into the Step 4 mixture and fold until evenly combined.
6
Almond Sponge Cake Method 6
Line a baking sheet with parchment paper, pour in the batter, and spread evenly. Preheat the oven to 200°C and bake for about 10 minutes. Once the surface is golden brown, remove and let cool.
7
Coffee Syrup Method
Combine all the ingredients for the coffee syrup and stir until evenly mixed.
8
Coffee Buttercream Method 1
Combine the granulated sugar and water in a saucepan and bring to a gentle boil over low heat. Slowly pour the hot syrup into the egg yolks while whisking continuously. Whip until the yolks turn pale white.
9
Coffee Buttercream Method 2
Once the butter is softened, whisk it into the yolk mixture until smooth and free of lumps.
10
Coffee Buttercream Method 3
Add the instant coffee powder and mix until evenly combined.
11
Chocolate Ganache Method
Heat the heavy cream in a saucepan until boiling, then add the chopped dark chocolate and stir until smooth. Let cool.
12
Assemble Cake 1
Begin assembling the cake. First, cut the almond sponge cake into four equal pieces.
13
Assemble Cake 2
Take one piece and brush generously with the coffee syrup.
14
Assemble Cake 3
Spread a layer of coffee buttercream, then chill in the refrigerator for 10 minutes.
15
Assemble Cake 4
Spread a layer of the cooled chocolate ganache on top. Place another almond sponge cake layer on top and repeat Steps 13–15 until all the ingredients are used up. After spreading the final layer of chocolate ganache, smooth the surface and chill in the refrigerator. Before serving, trim the edges of the cake to neaten the sides. You can use a piping bag filled with chocolate ganache to pipe decorative patterns or write text on top of the cake. Finish with a sprinkle of edible gold leaf for garnish.
