Opera cake is a French dessert cake with six layers of goodness that is made of almond sponge cake soaked in coffee syrup, feuilletine flakes, chocolate ganache and buttercream. Each slice is heavenly gastronomic and undeniably sweet!
The Opera cake was invented by Pastry Chef Cyriaque Gavillon of Paris Dalloyau in 1955. It was his wife who named the cake “Opera” because it had the power to elicit the scene of the Opera. The cake was named Opera as a tribute to the Palais Garnier opera dancers who were customers of the shop at that time. Over time, the Opera Cake became one of the symbols of the Confectionery Art.
To be honest, this recipe is quite labour intensive, but each step is made easy to understand and follow. It is best to make the feuilletine flakes 1 day before making the cake, then do the sponge cake (Step 1-19) the second day. Then, do step (20-23) on the serving day.
Don’t miss out on this recipe for the Holiday Season or special gatherings because it is definitely a crowd pleaser. Happy baking!
Makes about 10 servings