(Egg whites are extremely fussy.)īake your cake layers, then make your ganache and frosting. You’ll also want to be sure to use clean beaters and a clean mixing bowl or, again, they will not whip up properly.
Tips for whipping egg whites: Be sure your egg whites are at room temperature or they will not whip up properly. Then beat your egg whites until they’re stiff, like in photo 3. Mix some flavorings and the ground almonds into the egg yolk mixture. Next you’ll beat your egg yolks and sugar together until the mixture is very thick and creamy. Grind your slivered almonds along with some powdered sugar until the mixture looks like photo 1. Sometimes I make a cake just so I can celebrate smearing on that last dab of frosting-I can’t be the only one who does that right?īecause this is a laborious cake, I opted to use an American buttercream rather than the traditional French buttercream, which is much more fussy.
Almond sponge cake bathed in coffee, topped with creamy coffee buttercream and rich chocolate ganache make this a cake worthy of a celebration. Even if that celebration is just that you finally finished making your cake. And, OK, it’s next to impossible to get a clean slice because the chocolate ganache really, really wants to smear itself into the coffee buttercream even when you use your sharpest knife.īut what the opera cake lacks in simplicity, it more than makes up for in flavor. (See this strawberry lemonade cake and this chocolate cherry cake if you’re in the market for something simple.)įair warning: this opera cake recipe is not that. You know I love an quick and easy dessert. I only link to products I love and use myself. If you make a purchase using one of those links I may receive a small commission, at no additional cost to you.
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