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Opera Cake
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Ingredients
6 large
Egg whites
2 tablespoons
White sugar
2 cups
Almond flour
2 cups
Confectioners' sugar
4 large
Eggs
2 large
Egg yolks
1 cup
All-purpose flour
1 cup
Boiling water
1 cup
White sugar
1 tablespoon
Instant coffee powder
2 tablespoons
Boiling water
1 tablespoon
Instant coffee powder
1 cup
White sugar
1/4 cup
Water
1/2 teaspoon
Vanilla extract
1 large
Egg
1 large
Egg yolk
14 tablespoons
Unsalted butter
8 ounces
Dark chocolate
1/2 cup
Whole milk
1/4 cup
Heavy cream
4 tablespoons
Unsalted butter
Instructions
STEP 1
Preheat oven to 425°F. Line pans with parchment.
STEP 2
Beat egg whites until soft peaks. Add sugar, whip until stiff.
STEP 3
In another bowl, beat almond flour, confectioners’ sugar, eggs, and yolks for 3 minutes. Fold in egg whites. Spread in pans.
STEP 4
Bake until lightly browned (about 5 minutes). Cool on racks.
STEP 5
Make coffee syrup: Combine boiling water, sugar, and coffee. Set aside.
STEP 6
For buttercream, dissolve coffee in boiling water.
STEP 7
In a saucepan, boil sugar, and water. Cook until 255°F.
STEP 8
Beat egg and yolk until foamy. Pour in hot syrup while mixing until cool.
STEP 9
Beat butter until creamy. Add to egg mixture, beat until fluffy. Incorporate coffee mixture.
STEP 10
Melt chocolate with milk and cream, stir until smooth. Add butter, cool.
STEP 11
Cut cake layers. Layer with coffee syrup, buttercream, and ganache. Repeat.
Nutrition Facts
(per serving)
Calories:
645 calories
Servings:
12 servings
Carbohydrates:
66 g
Fat:
39 g
Fiber:
4 g
Protein:
12 g
Sugar:
55 g
Meal Effort
Preparation:
1 hrs
Cook:
20 minutes
Total:
1 hrs 20 mins