Impress your guests with a classic French dessert! This opera cake recipe guides you through making the almond sponge cake layers (Biscuit Jaconde), coffee syrup, coffee buttercream, and chocolate (glaze and ganache). Step-by-step instructions detail to make a soft, delicate, and rich layered dessert that looks so stunningly impressive!
Biscuit Jaconde 1. Preheat the oven to 410 F (210 C), then prepare a baking pan that has been lined with a baking sheet 2. Prepare a medium-sized bowl, then mix almond flour, powdered sugar, and all-purpose flour. stir until well combined 3. In a large bowl, beat the eggs on medium-high speed until foamy then add the flour mixture. beat until pale and thickened 4. In another bowl, beat the egg whites on high speed while gradually adding granulated sugar. beat until stiff peaks. fold the egg whites into the flour mixture gradually 5. Take a small portion of the batter into the melted butter, then stir and pour it back into the batter bowl. stir again until all combined 6. Pour the batter into the baking pan and gently smooth it into an even layer 7. Bake for 10 minutes until golden brown. then let it cool until room temperature
Chocolate for Sponge Cake 1. Melted chocolate and oil and spread it thinly over the baked side of one of the sponge layers 2. Chill it in the fridge until the cake is set. then put on the cake board with the chocolate side down Coffee Syrup 1. Prepare a saucepan, then cook espresso powder and granulated sugar with water until dissolved. then add vanilla extract. remove from the heat and let it cool until room temperature Coffee Buttercream 1. Cook the milk with espresso powder in a saucepan over low heat. Once it simmers, turn off the heat and let it sit for about 10 minutes 2. Prepare a medium-sized bowl, then whisk the egg yolks with sugar at medium speed until pale. Then pour the coffee mixture into the bowl and stir briefly 3. Pour it back into the saucepan and cook over low heat until thickened. Stir constantly to prevent burning 4. Strain the mixture into a bowl and let it cool to room temperature 5. In another bowl, beat the butter at medium speed until pale and fluffy, then gradually pour in the coffee mixture while continuing to beat until fluffy
Chocolate Ganache 1. Boil water in a saucepan at medium heat, then melt the chocolate with double boiler technique 2. Gradually add heavy cream until well combined, then remove from the heat and set aside Assemble the Cake 1. Brush of the coffee syrup on the first sponge layer 2. Spread half of the chocolate ganache with a spatula 3. Place the 2nd sponge cake on top with the baked side facing down and brush the coffee syrup 4. Spread half of the coffee buttercream 5. Place the 3rd spongecake and brush the coffee syrup 6. Spread the remaining ganache 7. Place the 4th sponge cake and brush the remaining coffee syrup 8. Spread the rest of the buttercream 9. Chill in the fridge until all set for about 1 hour Chocolate Glaze 1. Boil water in a saucepan at medium heat, then melt the chocolate and oil with double boiler technique 2. Pour it on the cake right away when it feels slightly warm 3. spread with a spatula until thinly