The Joconde sponge bakes and then gets divided into 3 pieces, which become 3 layers.Īssembly’s just like building. Usually, I make the first 3 and leave the other 2 for assembly day. The elements are Joconde sponge, coffee flavored french buttercream, coffee syrup, ganache, and opera glaze. It’s completely up to you and your schedule. Or if you have a slow day at work you can cook and assemble the same day. This week we are caking it.įor this Opera, the idea to make all the elements one day and then assemble the next. Last week we made vanilla pastry cream and elegant mini berry tarts. Plus, it’s so pretty! Seeing all the beautiful layers, textures, and contrasting colors together. Why? Because it looks and tastes like it came out of a window of a French Patisserie. Your guests will ask where did you get this cake from. And believe me, it’s so worth it, especially if you’re thinking of serving it for a special occasion. Making a classic Opera Cake it’s not that complicated even though it requires a few more steps that your usual cake recipe. It’s been years since I made these kinds of desserts, but I’ve been so inspired lately that you’ll see more of these soon. Usually, I wouldn’t post recipes that required a little more elbow grease, but since I couldn’t find a decent slice of Opera in Miami, I decided to take matters into my hands and make it. This post is very special and dear to me since I am showcasing my favorite cake of all: The French Classic Opera Cake. This scrumptious classic Opera Cake recipe is composed of 7 layers of cake, chocolate, and coffee flavored french buttercream
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