Opera Cake: A French Elegance
Opera Cake is a French patisserie masterpiece, not just a regular dessert. Extremely rich in complex and exquisite flavors, this creation has created a stir in the global stage and timeless delicacy.
A Bite into this Legendry Pastry…
In 1955, Cyriaque Gavillon created this gorgeous pastry as a mark of Parisian pastry art. The appearance of this beloved dessert symbolises the gastronomic climax in the modern French dessert history. Popularised by the patisserie house named Dalloyau.
The Anatomy of the Opera Cake
This elaborate yet stunning cake resembles a combination of texture, precision, and flavour. Each layer of this dessert has its own story to tell. A layer of sponge cake infused with coffee syrup, followed by coffee buttercream (with its distinct yet heartfelt aroma), and chocolate ganache and glaze make this a truly French symbol of gastronomic luxury.
Why Opera Cake Must be your Go-To Pastry?
At Pastry Prime, Guwahati, we truly believe in infusing global cuisine into our range of cakes and pastries, and hence Opera cake must be your go-to dessert. With the interplay of coffee, almonds, and chocolate, this cake symbolizes culinary excellence.
To make this iconic pastry at home, you can follow this recipe at home. The ingredients of the cake are segregated as per the anatomy of the cake.
Required Ingredients
- For the Almond Sponge Cake (Joconde Sponge) layer:
- 200 g of almond flour
- 200 g of powdered sugar
- 50 g of all-purpose flour
- 6 eggs and 6 egg whites separately (whipped)
- 100 g of granulated sugar
- For the Coffee syrup
- A cup of strong or espresso cup
- ½ a cup of granulated sugar
- For the Coffee Buttercream
- 200 g of granulated sugar
- ¼ cup of water
- 5 large egg yolks
- 1 1/3 cups of softened unsalted butter
- 2 tbsp of espresso powder or coffee extract
- For the Chocolate Ganache
- 200 g of chopped 70% dark chocolate
- 2 tbsp of unsalted butter
- 200 ml of heavy cream
- For the Chocolate Glaze
- ½ a cup of heavy cream
- 150 g of dark chocolate
Method
The method of the preparation of the Opera Cake is given step-by-step:
- Baking the Joconde Sponge
- Preheat the oven at 425 °F.
- In a large bowl, beat the eggs, powdered sugar, and almond flour till they turn fluffy and light.
- In another bowl, whip the sugar and egg whites till it reach soft peaks, then fold the same into the batter.
- On a baking sheet, spread the batter evenly on a tray and bake it until it turns golden.
- Making the Coffee Syrup
- Brew the espresso and mix the sugar in the coffee.
- Let it cool.
- Preparing the Coffee Buttercream
- Pour the hot sugar mixture while slowly whisking the egg yolks.
- Beat continuously until creamy and thick, then slowly add the softened butter.
- With the espresso powder or coffee extract flavour the mixture.
- Making the Chocolate Ganache
- In a pan, heat the heavy cream and stops it when simmering.
- Take the chopped dark chocolate and pour in the heavy cream. Let it sit for some minutes.
- Stir until it turns glossy and smooth.
- Assembling the Cake
- On a tray, place the Joconde sponge layer.
- Spread and soak the coffee layer.
- Spread a layer of coffee buttercream over it.
- Add another layer of the sponge, and repeat the process.
- Spread the ganache over it.
- Repeat the layers and the process.
- Finish it off with the coffee buttercream over the top.
- Glazing and decorating the cake
- Freeze the cake for an hour.
- At the top, pour the chocolate glaze, and smoothen it evenly.
- For that classic touch, write the word Opera with some melted chocolate.
The secret to this preparation is having ultimate patience and gain precision while making it. But to avoid hasslefree indulgence, just visit Pastry Prime, Guwahati and enjoy this delicacy to its best! Follow and visit our website for more such interesting global recipes!
