THE OPERA CAKE

THE OPERA CAKE

How to make

Opera Cake

The Opera cake was made in the 1950s by the French chef Gastón Lenôtre, who also created an institute nicknamed with his name. This delicious cake has a similar presentation to the Sacher cake, but it differs in sponge cake flavor, filling and preparation mode. I assure you that every family will love it and that the reviews will be extremely positive. Accompany the Opera cake with an exquisite tea or coffee and even consider it as a Christmas dessert.

Ingredients
For the cake
210g of egg whites
100g of sugar
120g of loose flour. See flour classification
150g almond flour
150g of icing sugar
4 eggs
4 egg yolks
For the ganache
500c.c. Cream to ride
500c.c. Of chocolate to melt
For coffee syrup
580c.c. of water
100g of sugar
50g of soluble coffee
For the butter cream
500g butter
400c.c. Homemade syrup
Coffee extract

Elaboration step by step
Making the biscuit
Place the sugar with the egg whites in a mixer and beat until obtaining the nougat point, that is, until it is completely firm and when turning the container, the meringue does not fall.
Fold loose flour, almond flour and icing sugar in a bowl. Reservation.
Add to the mixer where you have the meringue, egg yolks and little by little until all the ingredients are integrated.

Finally, remove the saucepan from the mixer and incorporate the dry ingredients sifted with the help of a spatula, making wrapping movements to create air.

Cover a fountain with siliconized paper and pour the sponge cake. Spread with a spatula until it reaches the edges. Sprinkle with icing sugar and bake for 15 minutes at 180 ° C or until cooked.
Creation of ganache
In a pot put the cream and bring to a low heat until it boils. At that point add the chocolate cut into pieces and blend until it melts. Remove and reserve the chocolate ganache.

Elaboration of the coffee syrup
Place the 3 ingredients of the coffee syrup in a pot and bring to the heat until it boils. Then remove.

Elaboration of butter cream
Beat the chopped butter into pieces and pour syrup into the shape of a string. Add the coffee or vanilla extract and continue beating until emulsified.

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Unmold the cake and cut 3 squares of equal size. Place the first layer of vanilla cake on a removable square pan. Moisten the same with coffee syrup and place a thin layer of butter cream and another layer of chocolate ganache. Subsequently, repeat this process 2 more times until finished with chocolate ganache glaze. Stir with a spatula and bring to refrigerator for 60 minutes.


When it is cold, remove and decorate with chocolate as you like. You can put musical notes, chocolate truffles and write the word Opera.

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