Opera is pastry that is composed of several layers of almond wafers soaked in coffee syrup with glaze and buttercream finally coated with shiny chocolate. Usually, the cake will be decorated with a piece of gold leaf and the words “L’opéra” on the top.
The cake is a combination of fragrant almond cake with light-fast buttercream and flavor of chocolate and coffee, giving the taste a great experience just thinking about it feels very seductive. You cannot ignore this wonderful taste in life so let us consult this beautiful cake recipe!
FOR ALMOND SPONGE CAKE:
3 tablespoons cake flour (not self-rising), sifted after measuring, plus additional for dusting pan
2 whole large eggs at room temperature for 30 minutes
1 cup almond flour (3 1/2 oz) or 2/3 cup blanched whole almonds (see cooks’ note, below)
1/2 cup confectioners sugar, sifted after measuring
2 large egg wh̾i̾t ̾es at room temperature for 30 minutes
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted, foam discarded, and butter cooled
FOR COFFEE SYRUP:
1 teaspoon instant espresso powder
1/2 cup plus 1 tablespoon water
1/2 cup granulated sugar
1/4 cup Cognac or other brandy
FOR COFFEE BUTTERCREAM:
2 teaspoons instant espresso powder
1/4 cup plus 1 tablespoon water
6 tablespoons granulated sugar
2 large egg yolks
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes, and softened
FOR CHOCOLATE GLAZE:
3/4 stick (6 tablespoons) unsalted butter
7 oz fine-quality bittersweet chocolate (not unsweetened; preferably 70 to 71% cocoa), coarsely chopped
1 offset metal spatula
1 candy thermometer
1 small sealable plastic bag
MAKE SPONGE CAKE:
Step 1: Preheat the oven at 425°F, grease, and laminate parchment pan sides.
Step 2: In a bowl, add two eggs and beat with a mixer on high for 2-3 minutes until the volume increases 3 times. Lower down and add almond flour, beaten sugar until the kiss blends well. Then add the dough and use a flat spatula to gently mix the mixture.
Step 3: In the bowl, add 2 egg wh̾i̾t ̾es and beat with a medium mixer until frothy, then add cream of tartar and salt and beat until a soft tip is formed. Add sugar and adjust the machine to the entry-level and h̾i̾t ̾ until hard peaks form.
Step 4: Put ⅓ the egg wh̾i̾t ̾e mixture in step 3 and the butter into the flour mixture in step 2, mix well to get the complete flour mixture. Put the dough in the prepared baking pan, paying attention to gently spread the dough to not be flat (the dough will be about 1/4 inch thick).
Step 5: Bake the cake in the prepared oven for about 8-10 minutes or when the cake is light yellow, it is cooked. Ripe cake from oven to cool on pan for 10 minutes then remove cake from pan.
Step 6: Turn the cake over the cutting board, cut the cake into square ṩẗŕïṗs, peel the cake off the parchment, and put it on the paper.
MAKE COFFEE SYRUP:
Step 1: Stir the coffee powder and 1 teaspoon of water until it dissolves.
Step 2: Put the sugar and the rest of the water in the pot, stir well, let the sugar dissolve, then boil, then boil sugar water, reduce the heat, stop stirring and cook for 5 minutes and then turn off the heat.
Step 3: Stir well the mixture of cooked sugar, coffee, cognac, and coffee syrup.
MAKE COFFEE BUTTERCREAM:
Step 1: Stir well the coffee powder and 1 teaspoon of water until it dissolves.
Step 2: Put the sugar and the rest of the water in the pot and stir well until the sugar dissolves. Bring the mixture to a boil and pay attention with a thermometer when it reaches 238 ° F to make the syrup mixture (be careful not to stir).
Step 3: In the bowl, put the eggs in and use the whisk at medium speed beat for about 1 minute then add hot syrup and continue to beat, then add the coffee mixture in step 1 to beat until When completely cooled (3-5 minutes) then add each piece of butter to beat until the cotton mixture.
Step 1: Put the chocolate in a bowl using the water bath мєтнod to melt the chocolate.
Step 2: In a small saucepan melt away the remaining ingre∂ιєnts until boiling, pour the chocolate into the mixture, stir well, then let it cool at room temperature (note to keep in liquid form).
Step 1: Cake crust: place a square of cake on a plate, then apply ⅓ coffee syrup, then cover with ½ cream on top (note evenly spread out the edges).
Step 2: Put both ṩẗŕïṗs of cake side by side on top of the first layer, then spread the remaining half of the coffee syrup. Then coat the glaze on top (pay attention to evenly spread out the edges).
Step 3: Lay the remaining cake on top, spread the coffee syrup, and buttercream on top (pay attention to spread out the edges). Refrigerate the cake until the buttercream hardens, about 30 minutes.
Step 4: The rest of the glaze uses the water bath мєтнod to regain the soft viscosity (about 1 minute) then slowly pour the remaining glaze onto the top of the cake, paying attention to spread the edges. The rest of the glaze is put into the cake bag with a small nozzle and decorated with the cake.
Step 5: Refrigerate the cake for about 30 minutes or until the wheel is back, then use a serrated knife to cut it.
If almond flour is not available you can use whole-grain almonds and pureed confectioners sugar.
The temperature of the syrup is measured by placing the top of the swab in the pot and facing the thermometer with the other end resting on the rim.