Delicious Opera cake with almond sponge joconde, coffee syrup, coffee buttercream, Chocolate ganache, and Chocolate glaze.
We went to beach this Saturday, my kids and hubby played in the water, and for a while I sat on the beach and enjoyed the breeze. Later as the sun was setting I loved wading through the waters; yes that is my hobby while in beach. On the way back we had some Mac Donald’s treat; it was late night when we reached home. So I didn’t make anything on Saturday. Opera cake was on the do to list as it was challenge for this month. I got a chance to make them only yesterday. Making an opera cake is a laborious process. You need to follow of lot of steps to get the final product. Still I made opera cake as I wanted to learn new techniques.
I got to learn about almond Sponge Joconde and French coffee butter cream. This month’s Baking Partner’s challenge was suggested by Savita of Savitha’s kitchen. It is a very rich cake, and may be reason why it is served in bite size version. Even bite size version is rich. If you are calorie counting guy then this cake is not recommend for you.
This Opera cake was created by French Pastry Chef Cyriaque Gavillon who worked at the legendary Dalloyau shop in Paris. It was the perfect match. Cyriaque, a genius with patisserie and an artist who created the most amazing cakes and sugar decorations, and Dalloyau joined hands. In 1955, when inventing the Opera cake he wanted to make something that in taking one bite, would give a taste of the whole cake. He worked on layers and tastes and came up with a wonderfully sophisticated cake. His wife told him it reminded her of the Paris Opera House, Palais Garnier. The name got stuck and he named it Opera cake.
Opera cake is rectangular cake made of three layers of Joconde almond flavored sponge soaked in coffee syrup and topped with coffee butter cream and chocolate ganache. The top is covered with a deep dark chocolate icing. You can make chocolate ganache with bitter chocolate if you want. I used chocolate glaze with bitter sweet chocolate. Chocolate ganache with semi sweet chocolate. also I cut them into 4 pieces instead of traditional 3 layers.Traditionally the cake is decorated with its name written in glaze across the top and finished with piece of shimmering gold leaf.
As I mentioned earlier, it is rich cake, and since I am the only person going to eat this cake, I was afraid of using 12 eggs in a recipe so used another one which uses only 4 however, there is butter and sugar and is rich. As the creator of cake tied this cake in bite sized form, that way it is good for you. Actually I combined both recipes, thus used techniques from both. Even though it is time taking cake it is delicious and rich. Give it try. I learned making French butter cream with hot sugar syrup. When I first mixed it looked like a soup, and thought what a mess I created. I did later find out that beating some more time makes everything perfect. Here is the recipe for gorgeous opera cake for you.
Please make sure to look at the other baking partner’s creations too, if you want to join, please shoot an e-mail, you can bake with us next month.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.