This forgotten cake from the 1950s is too good to stay lost

Fans of the “”Great British baking show“Perhaps Paul Hollywood’s affinity for the French opera cake or” Gâteau Opéra “remember. It was a vision that is known for its beauty and technical technical way. It is a vision that can be seen and the perfect special fighting cake. has “as it was resumed in viral videos. “Refrigerator drawer Tiramisu. “Thin, delicate, coffee -soft cakes alternate with sweet French Buttercream and bitter Chocolate -ganache For a luxurious, lush pastry.

But the story of the opera cake is a competitive that has a bit unresolved puzzles under the ordinary layers: some suggest the layer of layers, especially the levels of a large opera house, while others suggest that it was created to delight the original manufacturer, and express the same miracle, and delight in the opera. In any case, the cake will impress, and it is worthwhile to make it at home for birthdays, parties, parties or maybe even a night in the theater.

What is opera cake?

While there are several competing claims about who invented the opera cake – and named -, he was most likely developed around the 1950s or 1960s. A man named Cyriaque Gavillon, the son of a respected confectioner in the Ritz, claimed it on Parisian patisserie Dalloyau 1955 in honor of the young ballet students in the opera house. Another confectioner with the name Gaston LenôtreWho simply liked the opera and claimed to name it after the original Paris Opera House, the invention of the opera cake will also Bait cake) and Feuille d’hmatt (an almond and vanilla cake with chocolate mousse).

Regardless of how you cut it into slices, the opera cake has put together a world of supporters that became an integral part of French patisseries and finally dottes pastry menus worldwide. While some versions of Opera cake deviate from the norm, the cake itself is traditionally rectangular. A thin, rich layer of chocolate ganache seals the top, while the sides remain bald to present thin, creamy layers. In the typical French pastry fashion, it is a remarkably decent cake that is characterized by 90-degree angles and distinguishable layers, and it is notoriously difficult to make properly.

How to make Opera cakes

Opera Cake has four main components: almond sponge or “joconde”, coffee syrup, French butter cream and chocolategan nache. Overall, it takes many hours to take – not only because there are many steps, but also because its ordinary and accuracy are part of his charm. While it may seem discouraging to start from the start, the meeting itself – as soon as it is prepared – is relatively easy.

1. Make the almond sponge. Heat the oven to 425 degrees F and prepare two Jelly roller pans with parchment paper. To make the sponge, first beat protein until soft tips with 2 tablespoons of sugar form. Combine in a separate bowl of almond flour, the sugar of confectionery, 4 eggs and 2 egg yolk and slowly struggles in all -purpose flour. Carefully fold the protein mixture into the flour mixture to create the dough. Spread it evenly in the Jelly roller pans and bake it until golden brown, about 5 minutes.
2. Make the coffee syrup. While the cake cools down, prepare the coffee syrup by mixing boiling water, coffee or espresso powder and sugar. Bring it into a saucepan to cook. Put part of the coffee syrup aside to bring the coffee taste into the butter cream.
3. Make French butter cream. First make a sugar syrup with white sugar, water and vanilla extract. Put aside and beat an egg and an egg yolk in a blender until it is foamy. Slow the current with hot sugar syrup slowly into the foamy egg mixture, while the mixer hits, and continue the mixture until the bottom of the bowl is cooler. Beat soft butter separately until it is pale and fluffy, and then gradually add it to the egg mixture and constantly hit until the butter cream is shiny and then fluffy. Add reserved coffee blends and stir them to combine.
4. Prepare the ganache. Bring into a saucepan with milk and cream and pour into a heat -resistant bowl over the dark chocolate. Stir until smooth and then stir in soft butter. Whisk until the ganache looks smooth and creamy. Let it cool down to room temperature.
5. Assemble the operator. The most difficult part – to make all components – is over! Cut the cooled layers of cake into two halves equally. Place one of the layers on a rectangular serving plate and then drizzle it with reserved coffee syrup. Spread a uniform layer of butter cream at the top and then distribute half of the ganache mix. Repeat this with the other layer of cakes and end with the last piece of ganache.

Get the recipe: Opera cake