Opera
Cynthia Acosta
Opera Cake, a delicious classic of French pastry. It is named in honor of the Opéra Garnier in Paris; it is an almond cake whose rectangular shape mimics that of the theater. It consists of three very thin layers soaked in syrup, filled with cream and chocolate ganache.
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Ingredients
10
Servings
  • 3 eggs
  • 100 grams sugar
  • 100 grams almonds, powdered
  • 30 grams flour
  • 120 grams egg white
  • 40 grams sugar
  • 25 grams butter, warm
  • 125 grams sugar
  • 30 grams water
  • 60 grams egg white
  • 225 grams butter
  • 2 tablespoons instant coffee
  • 2 tablespoons hazelnut chocolate cream
  • 500 grams couverture chocolate, semi-bitter
  • 200 grams cow's milk
  • 50 grams whipping cream
  • 300 grams sugar
  • 250 grams water
Preparation
1h
12 mins
Medium
  • Beat the 3 eggs, 100 gr of powdered sugar, 100 gr of powdered almonds, and 30 gr of flour.
  • Prepare a French meringue with 120 gr of egg whites and 40 gr of sugar.
  • Finally, incorporate 25 gr of warm butter.
  • Spread a thin layer on a baking tray and bake in a preheated oven at 220 degrees for 10 to 12 minutes. Set aside.
  • Make an Italian meringue. Whip 60 gr of egg whites while making a syrup with 30 gr of water and 60 gr of egg whites, boiling until it reaches 80 degrees, then incorporate the syrup into the whipped egg whites and continue beating.
  • Continue beating the Italian meringue and gradually incorporate the butter in small pieces into the meringue, and keep working until a cream is formed. Set aside.
  • Make a chocolate ganache by boiling 200 gr of milk and 50 gr of Lyncott cream, then add 500 gr of chocolate couverture in small pieces. Set aside.
  • Make another syrup with 300 gr of sugar and 250 gr of water.
  • Add instant coffee and hazelnut cream. Set aside.
  • Cut the cake into the desired shape (rectangular, triangular, etc.).
  • Place a cake layer, add a small layer of coffee syrup, and then put buttercream on top.
  • Place another layer of cake and add a small layer of coffee syrup.
  • A layer of ganache is added.
  • Add another layer of cake with coffee syrup.
  • Finally, spread a light layer of buttercream and freeze until the entire mixture is firm.
  • Once frozen, add a final layer of ganache on top to cover everything.
  • Traditionally, OPERA is written in chocolate on top of the cake.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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