Opera cake, opera life and us is our post today. What can I say about the best French cake you can make…Keep reading…

Hello my dear readers,

I hope you are doing well and you are ready for this dramatic cake called

Opera Cake.

This cake was born in Paris by the legendary pastry chef Cyriaque Gavillon.

He was a pastry artist who created the most amazing cakes and sugar decorations.

When inventing the Opera cake he wanted to create cake for which only one bite would give a taste of the whole cake.

He worked on layers and tastes and came up with what we know today as the OPERA CAKE.

Since we know that there is always a woman behind every man’s success we are not surprised that his wife was the one

who named the cake. She told him it reminded her of the Paris Opera House, Palais Garnier.

And that’s how the Opera cake was born.

So, dear my readers are you ready to sing an Opera? Pardon me, I mean are you ready to make the Opera Cake.

Because I am!

So, let’s make it happen my baking nation.

Check your pantry cabinets or go shopping for the following…

Shopping List for the Opera Cake

eggs,sugar,butter,almonds,cake and pastry flour, heavy cream,baking chocolate,chocolate chips,coffee,oil,

cappuccino/coffee extract,vanilla extract

Now, let’s be precise or in chemistry they called it the measurement time!

Cake Ingredients for French Cake

2 eggs, separated and at room temperature

1 egg at room temperature

1/4 cup + 2 TBSP sugar

2/3 cup ground almonds

6 TBSP cake and pastry flour, sifted

Ganache Layer

1 cup heavy cream

8 oz or 240 gr baking chocolate, chopped

Italian Buttercream

2 egg whites, room temperature

1/2 cup + 2 TBSP sugar

2 TBSP water

1 cup butter, room temperature

1 TBSP cappuccino or coffee extract

1 tsp vanilla extract

Coffee Syrup

1/2 cup hot coffee

2 TBSP sugar

Chocolate Brush

1/4 cup chocolate chips, melted

Chocolate Glaze for Cake

1/3 cup from the Ganache Layer

1/4 cup chocolate chips

2 TBSP oil

Instructions for the best Opera Cake

Preheat oven to 400F.

Line an 11×17 sheet pan with parchment paper.

Cake Instructions – Visual Instructor

Whip 2 egg yolks, 1 whole egg with 1/4 cup sugar. Use whip attachment.

Using high speed beat until thick and pale.

In another bowl mix 2/3 cup of almonds and 6 TBSP cake and pastry flour, sifted.

Using bowl number 3, whip 2 egg whites on high speed until foamy, then slowly add 2 TBSP sugar.

Whip until they hold a soft peak when the beaters are lifted.

Now, let’s take next step very carefully.

Fold the whipped whites into the yolks mixture in two additions.

After that add almond/flour mixture. Fold all ingredients together.

Now use your prepared baking sheet pan and spread the batter evenly.

The batter will be very thin, like crepes. (something we all dream about it but let’s not talk about body issue now)

Bake the cake for about 7 to 8 minutes at 400 F.

Cool it.

Now, lets make the ganache layer.

Ganache Layer Instructions

Chop the baking chocolate.

Heat the cream until it just begins to simmer.

Pour cream over baking chocolate.

Let this sit for a minute, then start stirring using a spatula.

Stir until the chocolate is fully melted and the ganache is smooth.

Set aside to cool.

Italian Buttercream Instructions

Whip 2 egg whites with 2 TBSP sugar on high speed until just past foamy.

Use 1/2 cup sugar and 2 TBSP of water and bring to a full boil over high heat.

Boil until sugar hits 240 F on a candy thermometer.

With the mixer on medium speed, carefully add the hot sugar to the whipped whites by pouring it

down the side of the bowl, then increase the speed and whip until the whites cooled to room temperature (4 to 5 minutes)

Add the butter, a few pieces at a time until combined.

Add the cappuccino/coffee extract and vanilla extract.

Mix all ingredients well.

Coffee Syrup Instructions

Stir 1/2 cup hot coffee and 2 TBSP sugar until sugar dissolves.

ASSEMBLY CAKE

Remove the sheet of cake and cut cake into 3 rectangles size 5×11. If you have extra eat it.

Brush the bottom of one of the layers with the melted chocolate chips.

Put into fridge to firm.

Once it is firm place this layer chocolate-side down on a flat cake board or platter.

Brush it with coffee syrup.

Spread half of the buttercream on top.

Add second cake layer.

Brush with coffee syrup, spread with 2/3 of the cooled ganache. Enjoy it. It will be perfect…eventually.

Place the third cake layer.

Brush with coffee syrup.

Spread with the remaining Italian buttercream over top.

The final step is to spread chocolate glaze.

Re-warm 1/3 chocolate ganache, add 1/4 cup chocolate chips and 2 TBSP oil.

Stir until smooth.

Spread over the top of the cake .

Chill until set.

Decoration:

Chocolate cover coffee beans, coffee buttercream or use your imagination.

Serving Time

Trim away the sides of the cake to reveal clean layers, then slice it into size you want to.

Opera Cake, Opera Life and US

Prep Time: 2 hours

Cook Time: 35 minutes

Total Time: 2 hours 35 minutes

Opera cake is made of thin layers of sponge cake with a coffee buttercream and chocolate ganache. This cake is must try.

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Ingredients

• 2 eggs, separated and at room temperature
• 1 egg at room temperature
• 1/4 cup + 2 TBSP sugar
• 1/2 cup ground almonds
• 6 TBSP cake and pastry flour, sifted
• Ganache Layer
• 1 cup heavy cream
• 8 oz or 240 gr baking chocolate, chopped
• Italian Buttercream
• 2 egg whites, room temperature
• 1/2 cup + 2 TBSP sugar
• 1 cup butter, room temperature
• 1 TBSP cappuccino or coffee extract
• 1 tsp vanilla extract
• Coffee Syrup
• 1/2 cup hot coffee
• 2 TBSP sugar
• Chocolate Brush
• 1/4 cup chocolate chips, melted
• Chocolate Glaze
• 1/3 cup from the Ganache Layer
• 1/4 cup chocolate chips
• 2 TBSP oil

Instructions

1. Preheat oven to 400F.
2. Line an 11x17 sheet pan with parchment paper.
3. Cake Instructions
4. Whip 2 egg yolks, 1 whole egg with 1/4 cup sugar. Use whip attachment.
5. Using high speed beat until thick and pale.
6. In another bowl mix 2/3 cup of almonds and 6 TBSP cake and pastry flour, sifted.
7. Using bowl number 3, whip 2 egg whites on high speed until foamy, then slowly add 2 TBSP sugar.
8. Whip until they hold a soft peak when the beaters are lifted.
9. Now, let's take next step very carefully.
10. Fold the whipped whites into the yolks mixture in two additions.
11. After that add almond/flour mixture. Fold all ingredients together.
12. Now use your prepared baking sheet pan and spread the batter evenly.
13. The batter will be very thin, like crepes. (something we all dream about it but let's not talk about body issue now)
14. Bake the cake for about 7 to 8 minutes at 400 F.
15. Cool it.
16. Now, lets make the ganache layer.
17. Ganache Layer Instructions
18. Chop the baking chocolate.
19. Heat the cream until it just begins to simmer.
20. Pour cream over baking chocolate.
21. Let this sit for a minute, then start stirring using a spatula.
22. Stir until the chocolate is fully melted and the ganache is smooth.
23. Set aside to cool.
24. Italian Buttercream Instructions
25. Whip 2 egg whites with 2 TBSP sugar on high speed until just past foamy.
26. Use 1/2 cup sugar and 2 TBSP of water and bring to a full boil over high heat.
27. Boil until sugar hits 240 F on a candy thermometer.
28. With the mixer on medium speed, carefully add the hot sugar to the whipped whites by pouring it
29. down the side of the bowl, then increase the speed and whip until the whites cooled to room temperature (4 to 5 minutes)
30. Add the butter, a few pieces at a time until combined.
31. Add the cappuccino/coffee extract and vanilla extract.
32. Mix all ingredients well.
33. Coffee Syrup Instructions
34. Stir 1/2 cup hot coffee and 2 TBSP sugar until sugar dissolves.
35. ASSEMBLY CAKE
36. Remove the sheet of cake and cut cake into 3 rectangles size 5x11. If you have extra eat it.
37. Brush the bottom of one of the layers with the melted chocolate chips.
38. Put into fridge to firm.
39. Once it is firm place this layer chocolate-side down on a flat cake board or platter.
40. Brush it with coffee syrup.
41. Spread half of the buttercream on top.
42. Add second cake layer.
43. Brush with coffee syrup, spread with 2/3 of the cooled ganache.
44. Place the third cake layer.
45. Brush with coffee syrup.
46. Spread with the remaining Italian buttercream over top.
47. The final step is to spread chocolate glaze.
48. Re-warm 1/3 chocolate ganache, add 1/4 cup chocolate chips and 2 TBSP oil.
49. Stir until smooth.
50. Spread over the top of the cake .
51. Chill until set.
52. Decoration:
53. Chocolate cover coffee beans, coffee buttercream or use your imagination.

Frame this moment …It is your life!

If you like this cake you will like the best Chocolate Mousse Towers

Chocolate Mousse Towers

So, dear my readers, enjoy this cake. And don’t be afraid to try something new a little more challenging…

After all it is an opera life we are in. All of us…and who is singing and how…

You be the judge. Use your brain and don’t allow fake news to destroy all your senses…

Love and hugs to all of your 5 senses from your favorite food blog

5starcookies and your Cookie

Have a nice week!

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Enjoy your cake!

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