Opera Cake Recipe
Learn how to make a classic Opera Cake, a French dessert featuring layers of almond sponge, coffee buttercream, and chocolate ganache.
Equipment
- 1 Oven For baking the sponge cake
- 1 Mixer For making the buttercream and ganache
- 1 Cake ring To assemble the layers
Ingredients
- 100 g Almond flour
- 100 g Icing sugar
- 3 Eggs Large
- 3 Egg whites
- 30 g Sugar
- 30 g Butter Melted
- 30 g Flour All-purpose
- 2 tbsp Instant coffee Dissolved in 2 tbsp boiling water
- 150 g Butter Unsalted, softened
- 100 g Icing sugar
- 100 g Dark chocolate Chopped
- 100 ml Heavy cream
Instructions
- Preheat the oven to 220°C (430°F).
- Whisk almond flour, icing sugar, and whole eggs in a bowl until light and fluffy.
- In another bowl, whip egg whites with sugar until soft peaks form. Fold this into the almond mixture.
- Fold in melted butter and flour gently until well combined.
- Spread the batter evenly on a baking tray and bake for 5-7 minutes until lightly golden. Let it cool.
- Beat softened butter and icing sugar until light and fluffy.
- Gradually add the dissolved coffee and beat until well incorporated.
- Heat the heavy cream until it starts to boil.
- Pour over chopped chocolate and let sit for a minute, then stir until smooth.
- Cut the sponge into three equal layers.
- Place one layer in the cake ring. Spread a layer of coffee buttercream over it.
- Place the second sponge layer on top, spread with ganache, and then add another layer of coffee buttercream.
- Top with the final sponge layer and spread a thin layer of ganache over the top.
- Refrigerate the cake for at least an hour before serving.
Notes
For a modern twist, try adding a layer of almond praline for extra crunch.
Nutrition
Serving: 100gCalories: 450kcalCarbohydrates: 30gProtein: 6gFat: 36gSaturated Fat: 22gCholesterol: 110mgSodium: 40mgPotassium: 175mgFiber: 3gSugar: 25gVitamin A: 37500IUCalcium: 500mgIron: 0.4mg
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