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• #OPERA CAKE HOW TO#

There are various ways to make chocolate ganache but I like to stick to just chocolate and cream.

#OPERA CAKE HOW TO#

This buttercream can be intimidating but fear not, I’ve dedicated an entire post, with step-by-step photos, showing you how to make French Buttercream! weigh out about 3.5oz of batter (for six 6″ layers)Ī classic French Opera Cake uses French buttercream as their frosting…for obvious reasons.You’ll end up with the classic, shorter cake and the layers will be: cake, buttercream, cake, chocolate ganache, cake, buttercream, chocolate ganache. Since the classic French opera is half the height of my cake, you can even just slice the large sheet into three layers. However, you can bake this in one large sheet pan, for about 10-15 minutes, and then cut it into 6 squares. I chose to bake my sponge in six square 6” cake pans because I suck at cutting even squares. fold it in the best you can and then proceed with trouble shoot section.looks chunky instead of folding in smoothly.Then proceed with the rest of the recipe. It should look a little less dry but should still hold firm peaks. If it doesn’t fold in smoothly and looks chunky, then add an extra egg white to the bowl of whipped egg whites and beat it for like 10-15 seconds, just until it’s incorporated. The recipe starts by folding ⅓ of the egg whites into the batter. Instead of being smooth, it’ll look kind of chunky, like the photo below. If this happens, the egg whites will be too dry and they won’t fold properly into the batter. The most common mistake is over whipping the egg whites. It seems quite simple, but because there is no chemical leavening agent in the sponge, the egg whites have to be perfectly whipped and folded into the batter without deflating it. Sift in the flour and then fold in the melted butter.Whip the extra egg whites with the rest of the sugar and then fold it into the other batter.Whip the whole eggs with the almond flour and some of the sugar.I’ve included step-by-step photos for how to make Joconde sponge because if you’ve never made it before, it can be a little difficult to know if you’re doing it right. combine the batter with the rest of the egg whites.this is how it should look when you fold in some of the egg whites (not chunky).

I prefer to use a limited amount of ingredients so I chose to do mine with just granulated sugar instead of both granulated and powdered sugar. It’s a very light, almond sponge cake that I’ve seen made a million different ways.

Joconde is the classic type of sponge used to make Opera Cake. I’ve seen it made a million different ways but I chose to double the layers to make it extra grande. The first being that his wife said it reminded her of the Paris Opera House, Palais Garnier and the second being that it is made up of six layers, like an opera, and topped with an icing (which, to me, means seven layers but whatever).Īnyways, the cake is made up of an almond sponge, called joconde, coffee french buttercream and chocolate ganache. I’m not entirely sure why it’s called an opera cake but I’ve heard two theories. The classic French Opera Cake, doubled in layers to make six layers of almond sponge cake, three layers of coffee French buttercream, three layers of rich chocolate ganache and topped with a chocolate glaze! What is an opera cakeĪn opera cake is a cake that was developed by French pastry chef Cyriaque Gavillon in 1955.