Französischer Opéra Kuchen - Ganzer Kuchen auf eleganter Kuchenplatte

French Opéra Cake

Name: French Opéra Cake
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Yield: 12 Portionen
Cuisine: International
Ingredients: 1.000 Joconde Sponge: 200g almond flour; 200.000 g powdered sugar; 6.000 eggs; 30.000 g plain flour; 30.000 g butter; 1.000 Coffee Buttercream: 200g butter; 150.000 g sugar; 3.000 egg yolks; 2.000 EL espresso; 1.000 Ganache: 200g dark chocolate; 200.000 ml heavy cream; 1.000 Coffee syrup

⚠ Gluten ⚠ Nuts ⚠ Milk ⚠ Eggs

Französischer Opéra Kuchen - Nahaufnahme eines Stücks mit sichtbarer Textur

Französischer Opéra Kuchen - Alternative Ansicht in gemütlichem Setting

Elegant Parisian layer cake with almond sponge, coffee buttercream and chocolate ganache.

Contains the following allergens:

Gluten Nuts Milk Eggs

Preparation

90 min.

Baking Time

15 min.

Servings

Difficulty

Hard

Instructions

Bake the almond sponge cake in three thin layers until golden and springy to touch.

Brush each sponge layer generously with coffee syrup while still warm.

Beat butter until light, gradually add sugar and egg yolks, then fold in cooled espresso.

Layer: sponge, coffee buttercream, then chocolate ganache.

Continue layering sponge, buttercream and ganache until all components are used.

Cover the entire cake with a smooth chocolate glaze for the signature glossy finish.

Use melted chocolate or gold leaf to write 'Opéra' on top of the glazed cake.

Ingredients

12 Servings

Joconde Sponge: 200g almond flour 1
powdered sugar 200 g
eggs 6
plain flour 30 g
butter 30 g
Coffee Buttercream: 200g butter 1
sugar 150 g
egg yolks 3
espresso 2 EL
Ganache: 200g dark chocolate 1
heavy cream 200 ml
Coffee syrup 1

Baking Timer

The timer appears at the bottom right of the screen.

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