What is an opera cake?

Opera cake is a French dessert known for its fine, intensively flavored layers. The dessert, which was believed to have been created at the end of the 19th century by the well -known chef Louis Clich, later became known as l'opera , probably because its many layers were reminded of the patrons of independent operatic “acts”. Traditional opera cake consists of mushroom cake with almond flavor, coffee cream, chocolate ganach, coffee syrup and chocolate glaze.

Although the birth of the opera cake is traced back to Louis Clichs, the glory of this delicate cake is associated with Dalloyau Paris, one of the oldest bakeries in France. Daloyau dated until the end of the 17th century, and in the mid -20th century it again copied the signature version around the world. One of the distinguishing elements of the original desserts is the edible gold square, which sits on the top of the desserts. Imitational versions that use similar recipes often include the golden square of the famous Dalloyau. For the texture of the cake is liveThin important use of the actual fungus recipe, because it must be able to absorb a significant amount of moisture from other ingredients. Although accurate recipes differ, many use the dough that requires stiff white egg whites and ground almonds, creating a dry texture that will have its shape even when it is wet. When the cake is assembled, the coffee flavor syrup is poured on each layer of mushroom, which deeply fills the dessert rich mocha flavors.

chocolate and coffee creams that provide a rich creamy taste of the cake are simple recipes that benefit from excellent ingredients. Some recipes require the use of immediate espresso to make coffee cream, but strong boiled coffee can work as well. A simple way to do this is a microwave heavy whipped cream until it is cast, packed it to the same amount of high -quality half -sweet or bittersweet chocolate. After melting the chocolate mIt can be ganache mixed to the desired consistency or cooled for two hours and whipping to flush lightly. It is a time -efficient maneuver to book half of the initial, thin ganache to replenish the cake while cooling and whipping the other half to fill the cake.

For the assembly of the cake, the almond sponge is first cut into three thin layers, each with coffee syrup. Traditional opera cakes are layered from bottom to top as follows: sponge, coffee cream, sponge, chocolate ganache, sponge, chocolate glaze. The cake is then cooled for several hours so that the glaze can be a company.