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This easy opera cake is made with a simple almond sponge cake, coffee-infused cream, and topped with a rich chocolate ganache. Sift almond flour, baking powder, and all-purpose flour into a bowl and set aside. In the bowl of a stand mixer, beat 10 eggs on high speed for about 4-5 minutes or until the eggs are light and fluffy.
Whichever camp you fall into, the delicious taste of coffee and chocolate makes this opera cake recipe well worth the time investment. It includes a total of six layers made of light almond sponge cake ( joconde in French), coffee buttercream, and dark chocolate ganache, and it’s all topped with a chocolate glaze.
The coffee syrup was a blend of icing sugar, coffee and boiling water. This would be used to brush over the cakes when layering up the final cake. The ganache was made by heating milk and cream and then pouring it over the chocolate. Once the chocolate has all melted, butter is stirred through the ganache. All that remained was to create the Opera.
So, let the construction begin. Each cake is cut out using a pastry ring, the final cake is left inside the ring and brushed with coffee syrup. Next, a thin layer of buttercream is spread over the cake, before a second cake is added and brushed with coffee syrup.
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