This Opera Cake is a classic French dessert that packs a coffee punch, perfect for coffee lovers. It’s soft, delicate, and rich layered dessert.
INGREDIENTS
Almond Sponge
▢1 1/4 cups (125 g) almond flour
▢2/3 cup (100 g) powdered sugar
▢1/4 cup (40 g) all-purpose flour
▢1/4 tsp salt
▢6 large eggs
▢3 tbsp (40 g) granulated sugar
▢3 tbsp unsalted butter melted
Coffee Syrup
▢2 tbsp (40 g) granulated sugar
▢2 tsp instant espresso powder
▢1/4 cup (60 ml) water
▢1/4 cup (60 ml) Frangelico or brandy
Chocolate Glaze
▢2 cups (400 g) dark chocolate 70% cocoa
▢1/4 cup (60 g) unsalted butter
▢1 tbsp brown sugar
▢1 cup (250 ml) heavy cream
French Coffee Buttercream
▢2 tsp instant espresso powder + 1 tbsp boiling water
▢6 egg yolks
▢1/4 cup (4 tbsp) water
▢1/2 cup (110 g) granulated sugar
▢1 cup (250 g) unsalted butter, softened
INSTRUCTIONS
Almond Sponge
Preheat a fan-forced oven to 160C / 320F. Brush a half sheet baking tray with melted butter and line with baking paper. A half sheet baking tray measures 43cm x 27cm / 17 x 11-inch and is 1-inch / 2.5cm in height.
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