Opera Cake
Oh my, this cake is so good!! Allegedly named in honor of a prima ballerina at the Paris Opéra, an opera cake is a French dessert that is very similar in look and taste to a Tiramisu, which explains why I love it so much, as tiramisu is one of my favorite desserts. It consists of layers of almond sponge cake soaked in a coffee-brandy syrup, between which are layers of espresso buttercream (which I could honestly sit and eat an entire bowl of all by myself), all topped off with a chocolate ganache. It's a long recipe, so it is a bit time consuming, but the result is stunning and heaven for the taste buds.
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Opera Cake
Oh my, this cake is so good!! Allegedly named in honor of a prima ballerina at the Paris Opéra, an opera cake is a French dessert that is very similar in look and taste to a Tiramisu, which explains why I love it so much, as tiramisu is one of my favorite desserts. It consists of layers of almond sponge cake soaked in a coffee-brandy syrup, between which are layers of espresso buttercream (which I could honestly sit and eat an entire bowl of all by myself), all topped off with a chocolate ganache. It's a long recipe, so it is a bit time consuming, but the result is stunning and heaven for the taste buds.
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Servings: 8 people
Calories: 615 kcal
Net Carbs: 80 g
Ingredients
Almond Cake
- 4 (4) whole large eggs, at room temperature
- 4 (4) egg whites, at room temperature
- 2 cups (224 g) almond flour
- 1 cup (120 g) confectioner's sugar
- 6 Tbsp (6 Tbsp) cornstarch
- 1/4 tsp (1/4 tsp) cream of tartar
- 1/4 tsp (1/4 tsp) salt
- 2 Tbsp (2 Tbsp) granulated sugar
- 4 Tbsp (4 Tbsp) unsalted butter, melted and cooled
Coffee Syrup
- 1 tsp (1 tsp) espresso powder
- 1 Tbsp (1 Tbsp) + 1/2 cup water
- 1/2 cup (60 g) confectioner's sugar
- 1/4 cup (60 g) brandy
Espresso Buttercream
- 2 tsp (2 tsp) espresso powder
- 1 Tbsp (1 Tbsp) warm whole milk
- 1/2 cup (114 g) unsalted butter, at room temperature
- 2 cups (240 g) confectioner's sugar
Chocolate Glaze
- 6 Tbsp (6 Tbsp) unsalted butter
- 7 oz (198 g) bittersweet chocolate chips
Instructions
Almond Cake
- Heat the oven to 425°F. Line a 15 x 10 inch cake pan with parchment paper, leaving about a 1-inch overhang on the short sides. (A 9 x 13 inch cake pan should work too, as 15 x 10 is an odd size, but you might have to adjust your cooking time accordingly).
- In a large bowl, using an electric mixer, beat the whole eggs at high speed until they have about tripled in volume and form a ribbon in the bowl when the beaters are lifted out, about 2-3 minutes.
- Decrease the speed to low, add the almond meal and confectioner's sugar and blend until just combined. Sift the corn starch over the batter and gently fold it into the mixture.
- In another large bowl, using an electric mixer with clean, dry beaters, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, and beat until the egg whites just hold soft peaks. Add the granulated sugar and increase the speed to high; beat until the whites hold stiff peaks.
- Fold 1/3 of the egg whites into the almond mixture to lighten, then fold in the remaining whites gently but thoroughly. Fold in the melted butter.
- Pour the batter into the prepared cake pan, spreading it gently and evenly with a rubber spatula. Be careful not to deflate it. The batter should be about a 1/4-inch thick (a little thicker if you're using a 9 x 13). Bake until very pale golden and springy to the touch, about 10 minutes. Remove from the oven and cool in the pan for 10 minutes.
- Loosen the edges of the cake with a spatula, then transfer the cake on the parchment paper to a cutting board. Cut the cake into three equal pieces along its long side so that each piece is 3 x 10 inches. Place the cake pieces on a clean piece of parchment paper, making sure there is no parchment paper stuck to the bottom of any of the pieces.
Coffee Syrup
- Dissolve the espresso powder in the 1 Tbsp water and set aside.
- Place the confectioner's sugar and remaining 1/2 cup of water in a small pot on the stove and stir until dissolved. Bring the mixture to a boil, then decrease the heat and simmer the syrup without stirring for 5 minutes. Remove from the heat and stir in the brandy and espresso water mix. Let cool.
Espresso Buttercream
- Dissolve the espresso powder in the warm milk.
- In a large bowl, using an electric mixer, cream the butter on medium spreed until fluffy. Pour in the espresso mixture and keep mixing until it is well blended. Add the confectioner's sugar 1/2 cup at a time and beat well to incorporate.
Chocolate Glaze
- Melt the butter and the chocolate in a metal saucepan set over another saucepan of simmering water. Stir occasionally, until smooth. Cool the glaze until it is almost at room temperature, but still fluid enough to drizzle or pour. While it cools, assemble the cake.
Assemble the Cake
- Place one section of the cake on a plate, and using a pastry brush, brush it with 1/3 of the coffee syrup. Spread 1/3 of the buttercream evenly over the piece of cake. Place the next section of cake on top, and repeat for the two other pieces.
- Chill in the fridge until the buttercream is set and relatively firm to the touch, about 20 minutes. Top with the chocolate glaze and refrigerate until the cake and glaze is set, about 30 minutes. Let the cake sit at room temperature for at least 10 minutes before serving.
Nutrition
Calories: 615kcalFat: 50gSodium: 161mgNet Carbs: 80gSaturated Fat: 25gPotassium: 241mgCarbohydrates: 84gVitamin A: 917IUFiber: 4gVitamin C: 1mgSugar: 13gCalcium: 156mgProtein: 13gCholesterol: 151mgIron: 2mg
Hi! I'm Erin
Welcome to The Dynamic Dish!
I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site.
2 Comments
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zidane
The smooth finish on top of an Opera cake adds to its elegance, making it just as visually appealing as it is delicious.