Indulge in the exquisite world of desserts with our captivating Opera Cake recipes. This iconic French pastry is a symphony of layers, combining delicate almond sponge cake, luscious coffee buttercream, and a decadent chocolate ganache.
Elevate your baking skills as you embark on creating this culinary masterpiece. Our recipes guide you through the meticulous process, ensuring each layer is crafted to perfection. From the almond sponge cake’s airy texture to the rich coffee-infused buttercream, every element harmonizes to create a taste sensation that’s both sophisticated and indulgent.
Experiment with flavor variations, adding your personal touch to this classic treat. Whether you’re a seasoned baker or a novice, our Opera Cake recipes provide step-by-step instructions, making the process enjoyable and rewarding.
Impress your guests or treat yourself to the luxury of a homemade Opera Cake. The combination of textures and flavors, from the crisp layers to the smooth ganache, promises a dessert experience that’s nothing short of extraordinary.
Savor the magic of the Opera Cake, where layers of culinary artistry come together to create a symphony of sweetness. Explore the joy of baking and delight in the elegance of this timeless French confection with our carefully curated recipes.
Opera Cake Recipe | S2Recipes
Details Opera Cake Recipes
Prep Time: 1 hr
Cook Time: 20 mins
Total Time: 1 hr 20 mins
Servings: 12
Ingredients For Opera Cake Recipes
6 large egg whites, at room temperature
2 tablespoons white sugar
2 cups almond flour
2 cups confectioners' sugar, sifted
4 large eggs
2 large egg yolks
½ cup all-purpose flour
½ cup boiling water
⅓ cup white sugar
1 ½ tablespoons instant coffee powder
2 tablespoons boiling water
2 tablespoons instant coffee powder
1 cup white sugar
¼ cup water
½ teaspoon vanilla extract
1 large egg
1 large egg yolk
14 tablespoons unsalted butter, at room temperature
8 ounces dark chocolate, finely chopped
½ cup whole milk
¼ cup heavy cream
4 tablespoons unsalted butter, at room temperature
Instructions: Opera Cake Recipes
Step 1: Preheat the oven to 425 degrees F (220 degrees C). Line 2 jelly roll pans with parchment paper.
Step 2: Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Slowly add white sugar and whip on high speed until whites are stiff and glossy.
Step 3: Beat almond flour, confectioners' sugar, eggs, and egg yolks in a separate bowl for 3 minutes. Add flour and beat on low speed until combined. Gently fold egg whites into almond mixture until combined. Divide batter between the jelly roll pans; spread evenly.
Step 4: Bake cake layers in the preheated oven until lightly browned, about 5 minutes. Invert onto cooling racks and peel off parchment paper; let cool.
Step 5: Make coffee syrup while cake is cooling. Combine boiling water, sugar, and coffee powder in a small bowl; stir until dissolved.
Step 6: Stir 2 tablespoons boiling water and coffee powder together for buttercream. Set aside.
Step 7: Combine sugar, 1/4 cup water, and vanilla extract in a small saucepan. Bring to a boil. Cook, without stirring, until an instant-read thermometer inserted into mixture reaches 255 degrees F (124 degrees C).
Step 8: Meanwhile, beat egg and egg yolk in a stand mixer on high speed until pale and foamy. Pour hot sugar syrup carefully down the side of the mixer bowl, mixing continuously until the bottom of the bowl feels cool to the touch.
Step 9: Beat butter in a separate bowl until creamy. Add butter gradually to egg mixture, beating until frosting is fluffy. Add dissolved coffee mixture and beat until well incorporated.
Step 10: Place dark chocolate in a heat-proof bowl. Bring milk and cream to a boil in a saucepan. Pour over chocolate; stir until melted and smooth. Whisk in butter until ganache looks smooth and creamy. Let cool.
Step 11: Cut cooled cake layers in half crosswise. Place 1 piece on a rectangular serving plate. Sprinkle some coffee syrup on top. Add an even layer of buttercream. Repeat with a second cake layer: more coffee syrup and another layer of buttercream. Spread 1/2 of the ganache on top. Repeat with remaining cake layers: coffee syrup and buttercream. Top cake with remaining ganache.
My wife and I have made a few cakes from this site. From mini cheese cakes, german chocolate to angel food. This is definitely a great dessert, sweet with coffee and chocolate and firm enough to maintain its shape with each fork full, but not dense to chew. We cut this recipe into twelve equal pieces and each serving was enough with a scopp of ice cream. Only recommendations would be to not use outdated instant coffee and brush it onto the layers.
