In the bowl of that same stand mixer (no need to rinse or wash the bowl, really), combine the almond flour, powdered sugar, flour, corn syrup and 3 of the eggs. Beat on high speed until light and fluffy and stiff peaks form, about 4 to 5 minutes. Melt the butter in a small bowl and have your corn syrup handy.Ĭombine the egg whites and cream of tartar in the bowl of a stand mixer equipped with the whisk attachment. Sift the almond flour, powdered sugar and flour together over a large mixing bowl reserve.Ĭrack your eggs into 2 separate containers: combine 3 eggs in one of them and 5 eggs in the other. Have a second piece of parchment paper of the exact same size ready to line the pan a second time, or prepare another pan in the exact same way if you’re lucky enough to have access to two baking sheets. Make sure that the parchment paper adheres evenly to the entire surface of the pan, especially around the edges.
Then, grease a 13″ x 18″ rimmed baking sheet and line it with a piece of parchment paper cut so it fits perfectly inside it. Start your mise-en-place by preheating your oven to 450☏ Ready? Let’s do this! STEP-BY-STEP INSTRUCTIONS & PICTURES Also, I skipped a couple of step-by-step pictures where I felt it could be done, or else there would’ve been way too many… but I’ll do my best at explaining the steps as clearly as I can. Since the recipe has so many steps to it, this post will be crazy long, so I’ll try and keep the talking to a minimum.
But I can guarantee you one thing: just one bite from the finished product will have you forget aaaaaall about the hard work. Whatever you decide to do, be warned: this is definitely the kind of dessert that will have you spend a lot of time in the kitchen. However, if you’re patient and get started real early, you could definitely pull it off in a single day. In fact, I personally prefer to make this cake over the course of 2 days – I’ll usually bake the cakes and make the buttercream on day one and save the rest of the steps for day two. You’ll need to plan on several hours of active prep work and even more hours of resting / cooling time.
But, while it will have you spend a hefty chunk of time in the kitchen, I swear it’s so decadent, it’s totally worth all the hard work. I’m not gonna lie to you, making Opera Cake from scratch will demand SERIOUS time and effort on your part, and I do mean serious. A luscious layer of soft and buttery, dark chocolate glaze finishes off this heavenly treat.
#Opera cake full#
If you’ve ever had Opera Cake in the past, even if it was just this “one” time, then I’m sure that this classic French dessert needs no introduction to you… I’m positive that you remember the experience full well.įor those who are not familiar with this delicacy, let me fill you in on it: you’re looking at pure bliss, pure heaven, pure perfection. We’re talking thin sheets of delicate Joconde almond cake drenched in a sweet coffee syrup, topped with layers of melt-in-your-mouth coffee buttercream and silky smooth, super intense dark chocolate ganache. While making Opera Cake from scratch will have you spend a hefty chunk of time in the kitchen, I swear it’s so decadent, it’s totally worth the effort.
0 kommentar(er)
