Like nothing I have ever tasted before.
The “Opera Cake”.
For a while, I have been wanting to make this cake. After reading through all the different recipes, my enthusiasm started to wane. This cake has many different components and uses many ingredients. I was just too lazy to go through all those steps.
Nevertheless, I wanted to challenge myself and to taste what all goes into one. At the “Patisserie New York” an Opera Cake sells for $51.90. It should be really tasty at those prices.
And yes, it was tasty-it was delicious!
I gathered a bunch of different type of recipes from around the net for this cake and put together a recipe for me. It took me a while to put it together and to convert amounts to cups, ounces, spoonfuls, etc.
I needed a joconde, ganache, coffee syrup, Italian buttercream, a chocolate mirror glaze, and lots of time. An Opera Cake is usually made with almond flour, but can be made with hazelnut flour. I used the hazelnut flour. I thought coffee flavoring goes well with hazelnut flavor.
I had never made Italian Buttercream before. I felt it had too much butter for one recipe and it was too much work to create. With this recipe, timing is everything. Blah!
I found a little “umph“, the other day, and headed right into the kitchen to make that buttercream. I can now say that all the effort (and butter) that goes into this Italian Meringue Buttercream is well worth the energy. The taste is heavenly. It’s not too sweet, but melt-in-your-mouth creaminess. I only made 3/4th of the Italian Buttercream recipe.
The buttercream was made on day one. The next day, I made the rest of the components and the cake. It took me 6 hours to bake, make and put together. Whew! It would have taken me longer, but Tom did all the dishes after each additional component was made.
This isn’t an entremets that should be eaten all the time and then, only a thin slice will do. Moderation is the key word for this lovely, decadent dessert.
With all the work, ingredients and effort I put into this cake, and not knowing what I was doing, I think it turned out picture perfect!
Check out it’s, possible, history at “The Good Life France“.
You can find my recipe for this cake on this page-Opera Cake.