If you hold the pan upside it won't fall. Add granulated sugar, then increase speed to high and beat until whites just hold stiff peaks. 
Add cream of tartar and salt and beat until whites just hold soft peaks. Beat egg whites in a bowl with cleaned beaters. Butter baking pan, 13x9 nch then line bottom with a sheet of parchment or wax paper,s, and generously butter paper. Put oven rack in middle position and preheat oven to 425☏. Please make sure to look at the other baking partner’s creations too, if you want to join, please shoot an e-mail, you can bake with us next month. Here is the recipe for gorgeous opera cake for you. I did later find out that beating some more time makes everything perfect. When I first mixed it looked like a soup, and thought what a mess I created. I learned making French butter cream with hot sugar syrup. Even though it is time taking cake it is delicious and rich. Actually I combined both recipes, thus used techniques from both. As the creator of cake tied this cake in bite sized form, that way it is good for you. also I cut them into 4 pieces instead of traditional 3 layers.Traditionally the cake is decorated with its name written in glaze across the top and finished with piece of shimmering gold leaf.Īs I mentioned earlier, it is rich cake, and since I am the only person going to eat this cake, I was afraid of using 12 eggs in a recipe so used another one which uses only 4 however, there is butter and sugar and is rich. Chocolate ganache with semi sweet chocolate. I used chocolate glaze with bitter sweet chocolate. You can make chocolate ganache with bitter chocolate if you want. The top is covered with a deep dark chocolate icing. Opera cake is rectangular cake made of three layers of Joconde almond flavored sponge soaked in coffee syrup and topped with coffee butter cream and chocolate ganache. The name got stuck and he named it Opera cake. His wife told him it reminded her of the Paris Opera House, Palais Garnier. He worked on layers and tastes and came up with a wonderfully sophisticated cake. In 1955, when inventing the Opera cake he wanted to make something that in taking one bite, would give a taste of the whole cake. Cyriaque, a genius with patisserie and an artist who created the most amazing cakes and sugar decorations, and Dalloyau joined hands. This Opera cake was created by French Pastry Chef Cyriaque Gavillon who worked at the legendary Dalloyau shop in Paris. If you are calorie counting guy then this cake is not recommend for you. 
It is a very rich cake, and may be reason why it is served in bite size version. This month’s Baking Partner’s challenge was suggested by Savita of Savitha’s kitchen. I got to learn about almond Sponge Joconde and French coffee butter cream. Still I made opera cake as I wanted to learn new techniques. You need to follow of lot of steps to get the final product. Making an opera cake is a laborious process. I got a chance to make them only yesterday. Opera cake was on the do to list as it was challenge for this month.
#Whats an opera cake mac
On the way back we had some Mac Donald’s treat it was late night when we reached home. Later as the sun was setting I loved wading through the waters yes that is my hobby while in beach. We went to beach this Saturday, my kids and hubby played in the water, and for a while I sat on the beach and enjoyed the breeze. Delicious Opera cake with almond sponge joconde, coffee syrup, coffee buttercream, Chocolate ganache, and Chocolate glaze.
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