Classic French Opera Cake

Classic French Opera Cake

Cooking Time

Preparation Time : 480

Cook Time : 45

Total Time : 525

Ingredients

Serves 12

  • For joconde Sponge cake 3 :

  • Whole Eggs 2 One egg yolk

  • Powdered sugar 70gm

  • Ground almond pista(or fully almond) 70gm

  • Sugar 1tbsp

  • Egg whites 3

  • Butter melted 1tbsp

  • For Paillete Feuilletine 100gms :

  • Flour 35gm

  • Butter 35gm

  • Icing sugar 35gm

  • Egg white 35g

  • For Chocolate ganache 3/4cup

  • Dark chocolate 115gm

  • Cream 85

  • Glucose 20gm

  • For Coffee buttercream 1.5cup

  • Egg Yolk 3

  • Sugar 75gm

  • Soft butter 140gm

  • Coffee 1tsp

  • Water 3tbsp

  • For chocolate glaze 1/2cup

  • Semi sweet chocolate 100gm

  • Vegetable oil 1tbsp

  • Cream 1tbsp

  • For Coffee syrup 1/2cup

  • Water 1/3cup

  • Sugar 1/4cup

  • Espresso Coffee 1tsp

  • Dark rum 1tsp

Directions

  • 01

    For preparing sponge :

  • 02

    preheat the oven to 200 degree Celsius

  • 03

    Grease a square baking pan and line with parchment paper

  • 04

    Powder almond and pista together ,mix and sieve with powdered sugar

  • 05

    Add 2eggs and 1yolk to it and beat well till creamy and fluffy

  • 06

    Sieve flour into it and add vanilla essence to it

  • 07

    In a mixer add egg white and start beating

  • 08

    Gradually add sugar to it and beat till stiff peaks

  • 09

    Mix egg white with flour by cut and fold

  • 10

    Divide batter into 3 portion

  • 11

    Spread on baking pan and bake it till light golden on top for 9 to 10 minutes

  • 12

    Bake remaining two portions too

  • 13

    Set aside to cool

  • 14

    For coffee buttercream :

  • 15

    Whip egg yolk until creamy

  • 16

    In a pan add sugar,water,coffee and start boiling

  • 17

    Boil till it reaches 115c and gradually add to the whipping egg yolk .keep in whipping while adding syrup

  • 18

    Blend for a minute . One can notice the shine

  • 19

    Then add the room temperature soft butter and mix till it is all Incorporated and creamy with a shine.set aside

  • 20

    For Paillete Feuilletine :

  • 21

    Mix icing sugar and soft butter till incorporated

  • 22

    Then add egg white to it and mix well

  • 23

    Finally add flour to it and mix without any lumps

  • 24

    In a baking pan grease and spread parchment paper

  • 25

    Take a small amount and spread a very thin layer over it

  • 26

    And bake in a preheated oven at 180c till it is golden and crush it too almost equal size small flakes ( approximately 10 to 14minutes) once cooled

  • 27

    Chocolate ganache :

  • 28

    Boil chocolate and glucose in a oven without burning at 30 secs interval and add chocolate once its boiled and mix well till chocolate melts without any lump and let cool

  • 29

    Chocolate glaze :

  • 30

    Melt chocolate in a double boiler with cream and add oil

  • 31

    Chocolate croustillant : melt chocolate in double boiler and add paillete feuilletine

  • 32

    Mix it well and spread on one sponge cake

  • 33

    For coffee syrup :

  • 34

    Add water ,sugar, and coffee powder .bring it to boil and let it cool completely then add rum

  • 35

    Take the chocolate croustillant spread sponge and place the chocolate layer at the bottom side and brush the top layer with coffee syrup

  • 36

    Spread half of the buttercream over it

  • 37

    Place another sponge over and brush with coffee syrup

  • 38

    Spread chocolate ganache over it

  • 39

    Place final sponge cake over it

  • 40

    Brush with coffee syrup and spread remaining butter cream

  • 41

    Once the cake has been set well pour the chocolate glaze over it

  • 42

    Let it set for an hour and granish with chocolate decorations or cocoa powder

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