Classic Opera - A French Cake
Classic Opera is rich, creamy and enticing layered French cake. Chocolate and coffee lovers, this will be your favorite with its flavorful elements for a heavenly sweet treat. Lightly folded and deliciously layered buttercream gives it the desired lightness to make this cake extremely beguiling.
Baked this cake for the 1st time for my son's quarantine birthday as he turned mid-teen. Surprisingly, it turned out to be the most flavorful cake ever! Decorated with the buttercream and made the chocolate number sticks with tempered chocolate and tooth pricks which came handy. But wait, the birthday chocolate disc was acquired from the local bakery. It sure was satisfying to bake and celebrate the birthday boy's big day.
Let's get to the stepwise recipe to bake and assemble this decadent.
Level: Difficult
Nutrition Facts | |
---|---|
Servings 6.0 | |
Amount Per Serving | |
calories 604 | |
% Daily Value * | |
Total Fat 34 g | 53 % |
Saturated Fat 15 g | 73 % |
Monounsaturated Fat 2 g | |
Polyunsaturated Fat 1 g | |
Trans Fat 0 g | |
Cholesterol 52 mg | 17 % |
Sodium 289 mg | 12 % |
Potassium 195 mg | 6 % |
Total Carbohydrate 64 g | 21 % |
Dietary Fiber 1 g | 5 % |
Sugars 60 g | |
Protein 16 g | 31 % |
Vitamin A | 17 % |
Vitamin C | 2 % |
Calcium | 17 % |
Iron | 5 % |
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
Almond sponge cake/ Joconde biscuits:
Whole eggs - 5 (room temperature)
Almond flour - 1 cup
Confectioners sugar - 1 cup
Egg white - 5 (reserve yolks for buttercream)Pure vanilla extract - 1/2 tsp
Melted butter (unsalted) - 2 tbsp
Salt - 1/4 tsp
Espresso/ Coffee Syrup:
Hot water - 2/3 cup
Sugar - 1/2 cup
Instant espresso/ coffee - 3 tsp
Vanilla extract - 1/2 tsp
Coffee butter cream:
Egg yolks - 5 (room temperature)
Instant espresso/ coffee - 3 tsp
Hot water - 3 tbsp
Vanilla extract - 1/4 tsp
Confectioners Sugar - 3/4 cup
Butter - 1 1/4 cup (softened)
Chocolate Ganache:
Dark Chocolate chips - 1/2 cup
Butter - 1/2 cup (softened)
Heavy cream - 2/3 cup
Dark Chocolate Glaze:
Dark chocolate chips - 1/2 cup
Oil (unflavored) - 1 tbsp
NOTES AND TIPS
- The almond sponge cake can be baked in two sheets to keep ti easy. By doing so your baking time reduces to 8-10 mins approximately. But you will have to gauge the timings according to your oven settings.
- You can bake the sponge cake up to 1 day ahead for convenience. Store the wrapped cake in room temperature.
- The buttercream can be stored in an airtight container upto 4 days in the refrigerator.
Wow so yummy and tempting. Feel like trying it right away. Beautiful pictures. Will definitely try. Super👏👏👏.
ReplyDeleteThank you Priya! Do follow the stepwise pictures for an easy and happy baking!
DeleteWill try this for sure
ReplyDeleteThank you! please keep me posted, i would like to enjoy your version virtually :)
DeleteAwesome presentation
ReplyDeleteThank You Sowmya :)
DeleteSo yummy also looks very nice
ReplyDeleteIt does taste yummy too! Thank You for stopping by :)
DeleteYummy and delicious. Well descriptive Step wise pictures. Tempting to try it soon
ReplyDeleteYou have a keen observation Deepa! Do try and let me know how it turns out. Thank you :)
DeleteOh my! Looks fantastic, I am sure it tasted as well. I think high time to participate in a contest I guess, this would win a prize for sure.
ReplyDeleteKiru, ha ha ha I haven't mastered any yet :) This is just a passion being a foodie to try differently.
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