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Opera Cake
Opera Cake
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Elegant opera cake: almond sponge, coffee syrup, French buttercream. Perfect for skilled bakers.
Ingredients:
  • 6 large egg whites, at room temperature
  • 2 cups almond flour
  • 2 cups confectioners' sugar, sifted
  • 4 large eggs
  • 2 large egg yolks
  • 0.5 cup all-purpose flour
  • 0.5 cup boiling water
  • 0.33333334326744 cup white sugar
  • 1.5 tablespoons instant coffee powder
  • 2 tablespoons boiling water
  • 2 tablespoons instant coffee powder
  • 1 cup white sugar
  • 0.25 cup water
  • 0.5 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 14 tablespoons unsalted butter, at room temperature
  • 8 ounces dark chocolate, finely chopped
  • 0.5 cup whole milk
  • 0.25 cup heavy cream
  • 4 tablespoons unsalted butter, at room temperature
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C) and line 2 jelly roll pans with parchment paper.
  • In a glass, metal, or ceramic bowl, whisk egg whites until soft peaks form. Gradually add white sugar and beat on high speed until stiff and glossy.
  • In a separate bowl, whisk almond flour, confectioners' sugar, eggs, and egg yolks until smooth and creamy, about 3 minutes. Gradually add flour and mix on low speed until just blended. Carefully fold in whipped egg whites until fully incorporated. Spread batter evenly between jelly roll pans.
  • Bake cake layers in the preheated oven for about 5 minutes until lightly browned. Remove from oven, invert onto cooling racks, peel off parchment paper, and allow to cool.
  • Prepare the coffee syrup by mixing together hot water, sugar, and coffee powder in a small bowl until completely dissolved while the cake cools.
  • Combine 2 tablespoons of boiling water with coffee powder to create a flavorful buttercream mixture. Set aside for later use.
  • In a small saucepan, mix sugar, 1/4 cup of water, and vanilla extract. Bring to a boil without stirring. Cook until a candy thermometer reads 255 degrees F (124 degrees C) when inserted into the mixture.
  • In a stand mixer, whip egg and egg yolk until pale and foamy. Slowly pour in hot sugar syrup along the side of the bowl while mixing, until the bottom of the bowl is cool to the touch.
  • In a separate bowl, beat the butter until creamy. Gradually add the creamy butter to the egg mixture while beating until the frosting becomes fluffy. Mix in the dissolved coffee mixture until well incorporated.
  • Put the dark chocolate in a heat-proof bowl. Heat the milk and cream until boiling in a saucepan. Pour the hot mixture over the chocolate and stir until smooth. Add butter and whisk until the ganache is creamy. Allow it to cool.
  • Cut the cooled cake layers in half. Place one piece on a rectangular serving plate. Drizzle with coffee syrup and add a layer of buttercream. Repeat with a second cake layer, then spread half of the ganache on top. Continue with the remaining cake layers, alternating between coffee syrup and buttercream. Finish by topping the cake with the remaining ganache.

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