Top with a third sponge and brush with another one-quarter of the kirsch syrup. eggs, room temperature 5 oz (140g) ground almonds (almond flour) 5 oz (140g) powdered sugar 1/4 cup (30g) flour 2 tbsp (30g) butter, melted 5 egg whites 2 tbsp (30g) sugar 1/4 tsp (1g) salt Coffee Syrup 2/3 cup Stir in the butter and continue stirring the ganache for 90 seconds. In 1955, Cyriaque Gavillon started working at this pastry shop. Slowly peel back the old parchment from the cakes and allow them to rest loosely over the cakes to prevent them from drying out. Pour into a large bowl and beat with a mixer until creamy. Do not be put off by the number of ingredients. Place one of the sponges on a cake board and brush with one-quarter of the kirsch syrup. Divide the sponge cake batter between the two prepared pans and bake the cakes for 5 minutes, until the surfaces spring back from a light touch. Peel off the baking parchment from the base of the cake and leave to cool completely. Remove from heat, and add maple flavoring and vanilla. Her expertise is in French cuisine, which she writes about and teaches. Cut each of the sponges in half vertically, so that you have four sponges. Since this recipe has many steps, make sure that you read through the recipe at least twice so that you have a good understanding of the ingredients and processes that you'll need to use. Tip the mixture into the prepared tin and level the surface with a palette knife. Brush with the remaining kirsch syrup and spread with the remaining crème au beurre. Fold in the flour, and then gently fold in the meringue in three separate batches. The cake must then be glaze with semi-hard dark … Remove the sugar syrup from the heat and allow it to cool slightly. It is explained in further detail by Mary in Season 2 Masterclass: Part 4. For the kirsch syrup, tip the sugar into a small pan. Lay on another layer of cake. Spread over another third of the crème au beurre and top with the final sponge. Consuming raw and lightly-cooked eggs poses a risk of food-borne illness. Spread the ganache over another cake in a smooth layer. 3 egg whites, at room temperature. Print Recipe . L’Opera – History. In a medium saucepan, set over medium heat, bring 1 cup sugar, 3 tablespoons water, and 1 teaspoon vanilla extract to a boil. Whichever camp you fall into, the delicious taste of coffee and chocolate make this opera cake recipe well worth the time investment. Combine sugar, cream, corn syrup, butter, and salt in a heavy saucepan and cook over low heat until sugar is dissolved, stirring constantly. Assemble the Cake. For the kirsch syrup, tip the sugar into a small pan. Trim the edges using a sharp knife to reveal the layers. Opera Cake is a classic French dessert combining layers of almond sponge cake soaked in coffee syrup, espresso-flavored buttercream, and decadent chocolate ganache.It’s finished with a smooth chocolate glaze. A pinch of cream of tartar. Opera cake being something I hope to gather the courage to make some not-so-distant-future day, and having already bookmarked and read many times your recipe/ technique, I’m always looking when I find other recipes for this cake around. Top the cake with white chocolate moulded ‘soap’. If you'd like to give it an authentic finishing touch, pipe the word "opera" on top of each piece using any glaze you have leftover. Chill the cake in the refrigerator for 1 hour before glazing it. Bake for 5-7 minutes until pale, golden-brown and springy to touch. Fold the remainder of the almond batter and the melted, cooled butter into the egg whites. Finishing the Mini Opera Cake . PBS is a 501(c)(3) not-for-profit organization. Note: while there are multiple steps to this recipe, this dessert is broken down into workable categories to help you better plan for baking. Whisk together for 3-5 minutes, or until doubled in volume. Bake in the oven for 5 to 7 minutes, or until the top turns golden brown. 10 Delicious Opera Cake Recipes. This recipe has been tested many times and is easily the best homemade opera cake recipe … Some culinary historians have set it as far back as the 1890s, while others put its creation at a Paris shop in the mid-20th century. As soon as the glaze is ready and not too hot, remove the cake from the fridge. A slice of this mocha opera cake is all one needs for a gorgeous showstopper of a dessert. This will be the coffee … Layers of light almond sponge cake soaked … It includes a total of six layers made of light almond sponge cake, coffee buttercream, and dark chocolate ganache, which are topped with a chocolate glaze. Remove from the heat and add the chocolate. Carefully spread 3/4 of the coffee buttercream over the surface of one cake. Pour over 200ml (7fl oz) water and cook over a medium heat until the sugar has dissolved. A pinch of salt. My favorite French dessert. Buttercream and ganache should be equally distributed and thinly layered. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee (or Grand Marnier) buttercream, and covered in a chocolate glaze. Preheat the oven to 425 F. Line two 15-inch by 12-inch pans with parchment paper and brush the surface of the paper with butter. It may be daunting but the effort you put into this showstopping dessert is well worth the result. This scrumptious classic Opera Cake recipe is composed of 7 layers of cake, chocolate, and coffee flavored french buttercream Irresistible Classic Opera Cake This post is very special and dear to me since I am showcasing my favorite cake of all: The French Classic Opera Cake. Add the caster sugar, one teaspoon at a time, whisking between each addition to make a glossy meringue. A note on size: This recipe makes a square Opera Cake that is a festive - and impressive - 10 inches (25 cm) on a side. Cook to soft ball stage (238 degrees F on candy thermometer), stirring occasionally. I think next time I would bake the cake in a regular depth pan and then cut … The. Grease and line a 33x23cm (13x9in) Swiss roll tin with baking parchment. Add pecans. The joconde layer is the most involved aspect of this recipe, and is made very much like a swiss-roll cake or bûche de noël cake.. Once the cake … Pour over 200ml/7fl oz water and cook over a medium heat until the sugar has dissolved. Rebecca Franklin is a freelance lifestyle writer and recipe developer. In a pan over a gentle heat, dissolve the sugar in three tablespoons of water and then boil it steadily until the syrup reaches 225F on a sugar thermometer. Most opera cake enthusiasts agree that the best—to some, the only—place to buy opera cake is at Dalloyau where it was named L'Opera in honor of the Paris Opera. Stir together the espresso powder and boiling water and set the mixture aside for a moment. Once set, place the cake on a giant soap dish and dot the edible bath pearls around. Sprinkle in the sugar, one teaspoon at a time, until all of it is incorporated into the egg whites. Once the syrup is incorporated, mix in the reserved coffee mixture. Add the butter, a little at a time, whisking continuously and finally add the vanilla paste. Carefully and slowly pour the chocolate over the cake. Continue whisking until the mixture is thick and mousse-like. Continuing to beat on medium-high and add the butter, one tablespoon at a time, until it is fully incorporated into the buttercream. Melt the chocolate in a double boiler and stir in the clarified butter until the glaze is smooth; pour the chocolate glaze over the cake. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Line a large baking sheet with parchment paper. Add … Chill the cake in the fridge until ganache is firm, then trim sides of cake and cut into 8 slices to serve. Image Credit: takedahrs Opera cake is a French cake, which is the besxt thing to eat while enjoying the beauty of opera. Remove from the heat, add the kirsch, stir and leave to cool completely. Making an opera cake can be spread out over two days. Want a cookbook of our best dessert recipes? Set them aside for a moment. Line a large baking sheet with parchment paper. Clarify the butter by boiling it and skimming off and discarding the solids. Continue beating the meringue until it is glossy and holds stiff peaks. 1/2 teaspoons (2.5 ml) baking powder. 3/4 cup (180 ml) sugar. Top with another sponge and brush with one-quarter of the kirsch syrup. Pour the melted butter down the side of the bowl and fold in, until incorporated. The finished opera cake will keep for 1 day in the refrigerator; make sure to keep it away from food with strong odors. Pour half of the cake batter onto the prepared baking sheet and spread it delicately, as evenly as possible, with an offset spatula. Pour into a bowl and leave to set. Our partner in public broadcasting: For the kirsch syrup, tip the sugar into a small pan. With the food mixer running, slowly pour the syrup over the egg yolks. 14 tablespoons butter (at room temperature), 8 ounces bittersweet chocolate (finely chopped), 4 tablespoons butter (at room temperature), 5 ounces bittersweet chocolate (finely chopped). Cut one 10-inch by 10-inch square out of each layer of cake and place it on the baking sheet. Gently stir the all-purpose flour into the almond batter. Cover with cling film and set aside. Opera Cake - a rich French dessert, that uses one of the most loved flavor combinations, chocolate and coffee. The coffee buttercream is complete once it turns thick and fluffy. Continue stirring the chocolate for 2 minutes, to ensure a completely smooth texture. If this is more cake than you need, don't cut down the recipe - you won't be successful with some of the cake's components, particularly the buttercream, if … Copyright © 1995 - 2020 Public Broadcasting Service (PBS). There is much debate as to who, exactly, invented the original opera cake recipe and where. When the mini Opera Cake is just about done chilling, prepare the chocolate glaze. ), The Spruce Eats uses cookies to provide you with a great user experience. Allow it to set in the refrigerator, then cut off the edges before serving. Opera Cake Ganache Recipe A standard ganache is a 50-50 combination of bittersweet chocolate and heavy cream (or crème fraîche) by weight. The cake was a little difficult because the recipe says to cut each cake in half and they came out so thin already. All rights reserved. What is an Opera Cake? In a medium saucepan, set over medium heat, bring the milk and cream to a boil. In a separate bowl, beat the ground almonds, confectioners' sugar, and whole eggs on medium just until the mixture becomes light and foamy. Then, gently stir 1/4 of the almond batter into the whipped egg whites. This delicious opera cake features all the same components as the traditional opera cake from Dalloyau, with one crucial exception: chocolate. 1/2 cup (125 ml) ground almonds. Opera cake is a French dessert cake with six layers of goodness that is made of almond sponge cake soaked in coffee syrup, feuilletine flakes, chocolate ganache and buttercream. Cut one 10-inch by 10-inch … Get it free when you sign up for our newsletter! Cover the top surface of each cake with a fresh piece of parchment and carefully invert them onto a clean surface. Pour over 200ml (7fl oz) water … And just take your time. L’Opera is believed to have made its first appearance at a renowned pastry shop in Paris – Dalloyau. I made this opera cake with a classic sponge cake recipe, also known as joconde in French. This French Opera Cake has all of the delicious elements of a traditional Opera, but without the fuss (or hefty price tag). Place the last layer of cake over the ganache, and then spread it with a thin layer of the coffee buttercream. Place a sheet of baking parchment over a cooling rack and turn the cake out onto it. Continue to beat the mixture and add the hot sugar syrup to the bowl in a smooth, steady, slow stream. Stir until all the chocolate has melted and mixture is smooth and glossy. Using an electric beater, beat the egg whites on high until they become foamy and start to expand. Bring to the boil and simmer for 4-5 minutes, or until the syrup has reduced by half. A classic recipe for the famous Opera cake said to have been invented by a Dalloyau pastry chef By using The Spruce Eats, you accept our, Chocolate Loaf Cake With Easy Chocolate Glaze, The Ultimate Guide to Different Types of Frosting. I used 3 ounces of bittersweet (73%) and 1 ounce of semi-sweet (53%) chocolate. In a separate bowl, beat the egg and egg yolk until they begin to get fluffy. Remove the pan from the heat and stir in the chocolate. Turn the cake over onto a clean tea towel as soon as it comes out of the oven but do not remove the parchment paper just yet. Each slice is heavenly gastronomic and undeniably sweet! Building an Opera Cake. This Opera Cake is Mary's interpretation of the signature challenge in the French Week episode of Season 2 of The Great British Baking Show. Tip the ground almonds and icing sugar into the bowl of a free-standing food mixer and add the whole eggs. For the joconde sponge, heat the oven to 425F. Trim the cake: run a very sharp chef's knife under hot water, wipe it dry, and cut off one edge of the opera cake… Method. Place the cake back in the refrigerator another 30 minutes to chill the ganache. Beat almond flour, confectioners' sugar, eggs, and egg yolks in a separate bowl for 3 minutes. Recipe courtesy of The Great British Baking Show, 100ml (3½fl oz) dark chocolate, 36 per cent cocoa solids, broken into small pieces, 225g (8oz) unsalted butter, cubed and softened, 200g (7oz) seedless raspberry jam, sieved. The combination of alternating layers of espresso and rich chocolate make for a luscious, irresistible combination. For the crème au beurre, place the egg yolks in the bowl of a food mixer with the whisk attached. Mix 1 1/2 tsp instant espresso powder with 1 cup hot water and 1 tbsp sugar. Continue cooking it until it reaches 255 F on a candy thermometer. For the chocolate ganache, pour the cream into a small pan and heat until just bubbling. Refrigerate the opera cake for two hours to set the layers and make it easier to trim. To assemble, slice the cooled sponge horizontally so you have two 33x23cm (13x9in) sponges. Spread over one-third of the crème au beurre. Prepare the cakes and buttercream the first day, then the ganache and glaze when you're ready to assemble. Arrange the raspberries over the top in rows and brush over the melted jam to glaze. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed from the bowl. A traditional Opera cake is made from very thin layers of cake, coffee buttercream, and coffee mousse all covered with chocolate glaze. This one is slightly firmer, calling for 10 ounces of bittersweet chocolate and 8 ounces of cream. A traditional opera cake is made of thin layers of almond sponge cake (biscuit Joconde) that are completely soaked in coffee syrup. Spread over the chocolate ganache. He wanted to create a cake whose flavor you could taste in one bite. 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