Opera Cake

Prepare the almond flour. Cover the almonds with boiling water and let them soak for 5 minutes, then slip off the skins.

Dry the almonds in the oven at 80–100°C (175–210°F) for about 30–60 minutes, or let them air-dry at room temperature (1–2 days). This step is essential — if the almonds are moist, you won't be able to grind them as finely as needed.

Grind the almonds into a very fine meal using a food processor or coffee grinder. Work in small batches, shaking the grinder occasionally.

Sift through a fine-mesh strainer, return any larger pieces to the grinder, and repeat.

You should end up with 150 g of finely ground almond flour.

Make the sponge. Beat the egg whites with half of the sugar until stiff peaks form.

In a separate bowl, combine the almond flour, all-purpose flour, eggs, and the remaining sugar.

Beat everything together thoroughly until smooth and well combined.

Fold in the beaten egg whites in batches, using a spatula with gentle bottom-to-top strokes, being careful not to deflate the mixture.

Add the melted and cooled butter. Fold it in gently using the same bottom-to-top motion.

Pour the batter onto a baking sheet lined with parchment paper. Bake in an oven preheated to 200°C (400°F) for about 15–20 minutes, or until golden.

Let the finished sponge cool completely.

Make the soaking syrup. Dissolve the coffee in the hot water, add the sugar, and stir. Let it cool completely.

Make the coffee buttercream. Dissolve 1 tbsp of coffee in 1 tbsp of hot water. Stir well until completely dissolved, then let it cool. In a heavy-bottomed saucepan, combine 70 g of sugar with 50 ml of water. Bring to a boil over medium heat and cook the syrup until it reaches 110°C (230°F), or about 5 minutes over medium heat.

While the syrup is cooking, beat the egg yolks with a mixer until foamy. Then, with the mixer running, pour the boiling syrup into the yolks in a thin, steady stream. Continue beating until the mixture is smooth and uniform. Let it cool.

Add the softened butter and the coffee mixture in stages, beating until smooth and creamy. The buttercream is ready — refrigerate it until needed.

Make the ganache. Break the chocolate into pieces and place in a bowl. Heat the heavy cream until very hot, then pour it over the chocolate.

Begin stirring — the mixture will look uneven at first. Keep stirring vigorously until it becomes completely smooth, glossy, and shiny. Add the pieces of butter and stir until fully incorporated. Let it cool completely, then refrigerate until needed.

Assemble the cake. Cut the sponge in half horizontally to make two layers.

Evenly brush the porous side of the first layer with half of the coffee soaking syrup.

Spread half of the coffee buttercream over the top, smoothing it out evenly with a spatula.

Spread all of the ganache onto the second layer, smoothing it out evenly with a spatula (apply it to the non-porous side).

Carefully flip the second layer onto the first (the buttercream and ganache will meet in the middle). Evenly brush the top of the second layer with the remaining coffee soaking syrup.

Spread the remaining coffee buttercream over the top. Refrigerate while you prepare the glaze.

Make the glaze. Bloom the gelatin in water and let it sit for 10 minutes (or as directed on the package). In a heavy-bottomed saucepan, combine the heavy cream, sugar, and cocoa. Stirring constantly, bring the mixture to a boil and let it cook at a gentle boil for one minute, until slightly thickened. Let it cool slightly, then add the bloomed gelatin and stir until fully dissolved. Let the glaze cool completely. This is important — if the glaze is warm or hot, it may melt the buttercream.

Pour the glaze evenly over the surface of the cake without spreading or smoothing it. The glaze will flow on its own and create a perfectly smooth, glossy surface. Refrigerate until the glaze is fully set.

Melt the white or dark chocolate (I melted mine in the microwave). Transfer it to a small zip-lock bag, snip off a tiny corner, and pipe the word "Opera" onto the cake. The cake can be served as is.

Traditionally, however, this cake is served with the sides trimmed to show the layers — it looks much more impressive that way. To do this, use a thin, sharp knife warmed in hot water to carefully trim about 1 cm off each edge, wiping the knife clean after each cut.

If you'd like, you can also add a personal dedication — for whom your Opera was made (I made this one for my husband's birthday :-))

And here's a gorgeous slice! This French Opera cake is sure to delight you and your loved ones with its elegant appearance and exquisite flavor!