Classic French Opera Cake

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Classic French Opera Cake


Cooking Time

Preparation Time :8 Hr 0 Min

Cook Time : 45 Min

Total Time : 8 Hr 45 Min


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


  • For preparing sponge :
  • preheat the oven to 200 degree Celsius
  • Grease a square baking pan and line with parchment paper
  • Powder almond and pista together ,mix and sieve with powdered sugar
  • Add 2eggs and 1yolk to it and beat well till creamy and fluffy
  • Sieve flour into it and add vanilla essence to it
  • In a mixer add egg white and start beating
  • Gradually add sugar to it and beat till stiff peaks
  • Mix egg white with flour by cut and fold
  • Divide batter into 3 portion
  • Spread on baking pan and bake it till light golden on top for 9 to 10 minutes
  • Bake remaining two portions too
  • Set aside to cool
  • For coffee buttercream :
  • Whip egg yolk until creamy
  • In a pan add sugar,water,coffee and start boiling
  • Boil till it reaches 115c and gradually add to the whipping egg yolk .keep in whipping while adding syrup
  • Blend for a minute . One can notice the shine
  • Then add the room temperature soft butter and mix till it is all Incorporated and creamy with a shine.set aside
  • For Paillete Feuilletine :
  • Mix icing sugar and soft butter till incorporated
  • Then add egg white to it and mix well
  • Finally add flour to it and mix without any lumps
  • In a baking pan grease and spread parchment paper
  • Take a small amount and spread a very thin layer over it
  • 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
  • Chocolate ganache :
  • 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
  • Chocolate glaze :
  • Melt chocolate in a double boiler with cream and add oil
  • Chocolate croustillant : melt chocolate in double boiler and add paillete feuilletine
  • Mix it well and spread on one sponge cake
  • For coffee syrup :
  • Add water ,sugar, and coffee powder .bring it to boil and let it cool completely then add rum
  • Take the chocolate croustillant spread sponge and place the chocolate layer at the bottom side and brush the top layer with coffee syrup
  • Spread half of the buttercream over it
  • Place another sponge over and brush with coffee syrup
  • Spread chocolate ganache over it
  • Place final sponge cake over it
  • Brush with coffee syrup and spread remaining butter cream
  • Once the cake has been set well pour the chocolate glaze over it
  • Let it set for an hour and granish with chocolate decorations or cocoa powder