Dish

Gâteau opera

Opera Cake

Gâteau opera is a complex dessert that requires precision and patience to make. The almond sponge cake is made with almond flour, egg whites, and sugar, and is baked in thin layers. The coffee syrup is made with strong coffee and sugar, and is used to soak the sponge cake layers. The chocolate ganache is made with dark chocolate and heavy cream, and is used to sandwich the sponge cake layers together. The coffee buttercream is made with butter, sugar, egg yolks, and coffee, and is used to frost the cake. The end result is a rich and indulgent dessert that is sure to impress.

European cuisine› Western European cuisine› French cuisine

Dessert› Cake

Origins and history

Gâteau opera was created in the 1950s by the French pastry chef Cyriaque Gavillon. It was inspired by the famous opera house in Paris, the Opéra Garnier, and its layers are said to represent the different levels of the building. Today, it is a popular dessert in French patisseries and is often served at weddings and other special occasions.

Dietary considerations

Not suitable for those with nut allergies or lactose intolerance. High in calories and should be consumed in moderation.

Variations

There are many variations of Gâteau opera, including ones that use different flavors of buttercream or ganache. Some recipes also call for the addition of liqueur, such as Grand Marnier or Kahlua, to the coffee syrup or buttercream.

Presentation and garnishing

Gâteau opera should be presented on a cake stand and garnished with chocolate shavings or gold leaf. The layers should be visible and the cake should be sliced thinly.

Tips & Tricks

To make the almond sponge cake layers, it is important to beat the egg whites to stiff peaks and to fold in the almond flour gently. The coffee syrup should be brushed onto the sponge cake layers while they are still warm to ensure that they absorb the syrup properly. The chocolate ganache should be cooled to room temperature before using it to sandwich the sponge cake layers together.