Name: Double layer French Opera Cake
Prep time: 1 h 40 min
Cook time: 40 min
Total time: 74 h 20 min
Yield: 10
Cuisine: French
Ingredients: 6 room temperature egg whites (approx 195g); 30g caster sugar; 225g almond meal; 6 large eggs at room temperature (290g); 70g plain flour; 225g icing sugar; 45g clarified butter (David Lebovitz); 6 egg yolks at room temperature (85g); 1 cup caster sugar; 1/4 cup water; 450g unsalted butter; 2 drops of vanilla paste; 220g dark chocolate; 180g thickened cream; 170g dark chocolate; 30g butter

Opera cake is a French most loved dessert. Opera cake consists of layers of almond sponge soaked in coffee syrup, chocolate buttercream, chocolate ganache, and chocolate glaze.

Birthday Cake for my BOY

It is not easy to find a suitable birthday cake for my boy or boys in general.

The cake has to be bold in color and shape. Flavors ought to be strong.

A long task ahead...

It is not just a cake, it is an Opera Cake!

After much research, being apprehensive of executing the task, I opted to bake my son, a French decadent, most loved dessert, an Opera Cake.

Phew!!!! I can NOW take a breather.
Thought this post would never make it to the blog.

You'll understand why when you reach the end... ;P

Happy Birthday, Son

My son turned 21!!!!

I just couldn't believe it either that he is TWENTY-One years of age!!! If I can have my way, I don't want them to grow at all, stay forever in a time capsule as a 1 or 2-year-old... just not 21!

Being 21 is a huge milestone for my baby 'insert buckets of tears here", and you deserved a special treat.

If you are expecting... a key to that 'FOUR RINGS' luxurious car in that birthday card or first class ticket to discover the world, sorry to disappoint you, my baby :(
.

This is what you will get for the rest of your life

my unconditional love...

I have a few words to say to you.
Remember me and remember everything I taught you

Be good, be kind, be generous, be truthful
be respectful, and be grateful always.

And always be thankful to the ONE who has bestowed everything in your favor.

A special bake for that special someone, who filled my life with love, pride, and joy
(at times.. a pain in my **** too! It all comes in a package deal ;p)
~ Opera Cake.

Planning to bake Opera Cake

Reading Joe's Pastry blog, I was hooked and overwhelmed at the same time.

Baking Opera Cake seems like an elaborate, laborious cake to bake.

I did have self-doubt.
Am I able :
"To bake or not to Bake?"
"am I able to put it together?"

Questions that went through my head over and over again.

Took me at least a month to go through the steps, planning on what to do, how to execute, and so forth, for this is the first time I am baking an Opera cake and certainly I do not wish to make any boo-boo.

Opera Cake Recipe Step-by-Step

I tried to make the recipe as simple as possible.

And I would like to believe that, as long as you follow the steps in order, you will be ok and good to go and display your pride in making a classic French dessert ~ Opera Cake

And if you spot something amiss, please do give me shout.

Scroll for recipe below... then you'd understand why :P

Would I bake this cake again?
Yes, I'd bake it again, it was an excellent bake... rich but nice ;P

Birthday Cakes Ideas

Double layer French Opera Cake

Yield: 10

Author: Lisa Ho

Prep time: 1 H & 40 MCook time: 40 MinInactive time: 72 HourTotal time: 74 H & 20 M

Elegant French classic opera cake made with layers of almond sponge cake soaked in coffee syrup, layered with ganache and French buttercream

Cook modePrevent screen from turning off

Ingredients

Ingredients to make Joconde (almond cake)

6 room temperature egg whites (approx 195g)
30g caster sugar
225g almond meal
6 large eggs at room temperature (290g)
70g plain flour
225g icing sugar
45g clarified butter (David Lebovitz)

Ingredients for French buttercream

6 egg yolks at room temperature (85g)
1 cup caster sugar
1/4 cup water
450g unsalted butter
2 drops of vanilla paste

Ingredients for chocolate ganache

220g dark chocolate
180g thickened cream

Ingredients for chocolate glaze

170g dark chocolate
30g butter

Instructions

How to make Joconde (almond layer)

prepare clarified butter (David Lebovitz's)
Line 2 Swiss roll pans with greaseproof baking paper.
Preheat oven to 180C
Using a stand mixer (or equivalent) whip egg whites to a soft peak
Add sugar and continue to whip to stiff peaks
Transfer the meringue to another bowl.
clean and wipe dry (or use another bowl)
use the paddle, to mix almond meal, icing sugar, and eggs on medium speed until light and increased in volume.
on low speed, add flour and stir until flour is just combined.
gently fold in meringue
add and fold in clarified butter.
Divide the mixture into 2 Swiss roll pans.
spread as evenly as possible.
Bake for 12 minutes.
repeat for the second pan.
Remove joconde from oven.
Cover with another greaseproof paper, flip joconde upside down.
Carefully peel off the greaseproof paper and place it back on the joconde (so that the paper will not stick to joconde as it is cooling)
leave it to cool
Wrap in cling film, place on the Swiss roll pan again, and refrigerate for use the next day.

How to make coffee syrup

mix coffee granules, water, and sugar in a small saucepan
Bring mixture to a simmer, until sugar dissolves
keep aside to cool

How to make French buttercream

Using a stand mixer (or equivalent) whip egg yolk on high speed for 5 minutes or until light in color.
Meanwhile, prepare sugar syrup, by combining water and sugar in a saucepan.
Must use sugar thermometer !!!! bring the syrup to 115 C / 238F.
Remove from heat and drizzle into the whipped egg yolk in a thin stream while keeping the stand mixer running (so NOT to have the egg cooked ;p).
Keep the stand mixer running at low speed (to avoid splatter).
Keep on whipping the egg-syrup mixture until its cool (ideally room temperature)
Change to paddle and add butter, piece at a time.
Beat for a few minutes until a homogenous mixture is achieved and 'hangs' off the paddle/ beater.
Add vanilla paste.
Mix again.

How to make chocolate ganache

Break the chocolate into small chunks (easier to melt) in a heatproof container
Add cream in another small saucepan and bring to a boil.
Add piping hot cream to the chocolate chunks
let it sit for 5 minutes
Stir until all the chocolate melts into the cream
Set aside to cool (I refrigerate mine, as it was a HOT summer day in Perth!!)

How to bake Opera Cake

Halved each joconde into 2 equal sizes (4 joconde pieces in total)
Brush 1st joconde with a generous amount of coffee syrup (give it a good soak)
Spread buttercream (try to spread evenly, obviously I failed to achieve that :( )
Place 2nd joconde on top.
again soak with coffee syrup
Spread chocolate ganache
Place 3rd layer joconde and generously brush in coffee syrup
spread buttercream
Place 4th layer and again brush (generously) coffee syrup.
spread a thin layer of buttercream to create a smooth surface.
Pour and spread tempered glaze chocolate (recipe below)
refrigerate before trimming off the edges.

How to make chocolate glaze layer

Using a heatproof container (preferably one that does not retain heat), break 80g dark chocolate into chunks.
Microwave on high for 10 seconds.
Check after 10 seconds and microwave again if required.
Stir
When the chocolate has almost melted, add the remaining chocolate chunks and stir until all melted and smooth.
Note: prepare a bowl of ice and a bowl of hot water if needed. When the chocolate gets too hot, rest the heatproof container in an ice bowl to cool it and vice versa.
Stir in clarified butter

Nutrition Facts

Calories

1006

Fat (grams)

83 g

Sat. Fat (grams)

44 g

Carbs (grams)

67 g

Fiber (grams)

7 g

Net carbs

61 g

Sugar (grams)

33 g

Protein (grams)

17 g

Sodium (milligrams)

116 mg

Cholesterol (grams)

364 mg

https://www.mykeuken.com/2016/03/opera-cake.html

Lisa's Lemony Kitchen

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dessert

French

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