![]() I added a lot more descriptive information and techniques to the recipe. It is a deceptive cake - at first glance, each servings looks at though it won't be overly filling, perhaps because of its multiple thin layers, but when you take one bite, the cake is rather rich, flavorful and delightful! This recipe is adapted from Dorie Greenspan, Paris Sweets. The cake is cut into rectangular shapes and then served. Traditionally, the cake is decorated with the name "Opera" written in glaze across the top and finished with flecks or a piece of shimmering gold leaf, banned in some countries. The classic Opera Cake is defined as three thin layers of almond cake, also known as a joconde, a sponge cake, each soaked in a potent coffee syrup a layer of espresso-flavored buttercream one layer of bittersweet chocolate ganache and a topping of chocolate glaze. But, the renowned Parisian pâtisserie Dalloyau popularized it as "L Opera".’ It is hard to say exactly who invented the Opera Cake. Photos by Anita, Premium Member © Sarah Phillips Photos posted with permission. ![]() Opera Cake from Parisian pâtisserie Dalloyau. ![]()
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