An exquisite cake for very special occasions. The opera cake is a legitimate French classic with a guaranteed success!

Entering Biscuit Jaconde

  • 150 grams of almond flour
  • 150 grams of icing sugar
  • 60 grams of wheat flour
  • 40 grams of refined sugar
  • 3 tablespoons of melted butter
  • 4 eggs
  • 4 egg whites

Ganache Ingredients

  • 400 grams of dark chocolate
  • 300 grams of cream

Butter Cream Ingredients

  • 500 grams of butter
  • 300 grams of sugar
  • 4 excited
  • ½ cup of very strong coffee
  • 3 tablespoons of coffee liqueur

Ingredients Coffee Syrup

  • ½ cup of strong coffee
  • 1 cup (coffee) coffee liqueur

Chocolate Glaze Ingredients

  • 240 grams of sugar
  • 80 grams of cocoa powder
  • 185 ml of water
  • 1 envelope of unflavored powdered gelatin
  • ½ cup (tea) fresh cream
  • 3 tablespoons of fresh cream

Jaconde Biscuit Preparation Method

  1. Prepare a 15 cm square baking dish, lining the bottom with baking paper.
  2. Grease the paper with butter and flour.
  3. Preheat the oven to high temperature (200ºC).
  4. Sift the flour together with the icing sugar, mix and set aside.
  5. Using a mixer, at medium speed, beat the egg whites and gradually add the refined sugar. Reserve.
  6. Also in the mixer and, at high speed, beat the eggs until they double in volume.
  7. Turn off the mixer and add the dry ingredients little by little, mixing gently.
  8. Add the melted butter and egg whites.
  9. Place enough dough to cover the bottom of the pan and bake for 10 minutes or until the edges come away from the pan.
  10. Always greasing the pan, repeat the operation until the dough runs out. Reserve

How to prepare butter cream

  1. Over medium heat, for 3 minutes or until it reaches the soft candy point, cook the water with the sugar.
  2. Using a mixer, at maximum speed, beat the egg yolks until they double in volume.
  3. Without stopping beating, slowly add the sugar and beat until it cools.
  4. Add the butter and beat for 3 minutes or until you get a uniform cream.
  5. Add the liqueur, coffee and beat for another 2 minutes.
  6. Reserve in the refrigerator.

How to prepare coffee syrup

Mix the two ingredients.

Ganache Preparation Mode

  1. In a bowl, place the chocolate and place it in the microwave to melt.
  2. Remove when melted and add the cream and stir until the mixture is homogeneous, smooth and shiny.

Method of preparation Chocolate icing

  1. Do this step last, with the cake already assembled, filled and cooled.
  2. Once the icing is ready, it must be applied immediately to the cake.
  3. Hydrate and dissolve the gelatin according to the manufacturer’s instructions.
  4. In a pan, over medium heat, add the water, cocoa powder, sugar and bring to a boil.
  5. Remove from the heat, add the ready-made gelatin and fresh cream. Mix well.
  6. Apply to the cake.

Cake Assembly

  1. Line a cake plate or baking dish with plastic wrap.
  2. Place a layer of cake and lightly moisten with the coffee syrup.
  3. Alternate layers of buttercream, ganache, cake, buttercream and so on, with the last layer being ganache.
  4. Refrigerate for at least 6 hours.
  5. Remove, cover with the coffee cream and, with the cake still chilled, apply the icing, pouring the mixture over the cake.
  6. The sides of the cake can be decorated with chocolate slabs or any decoration of your choice.

Mom Tips

If you prefer, you can replace the coffee liqueur with cognac in the syrup.

If the gelatin leaves lumps in the icing, sift it. If the lumps persist, place it in a mixer or blender.

The icing results in a mirror-like/shiny icing, which adds sophistication to the cake.

This cake can also be covered with chocolate and transfers.

Approximate yield of 20 servings.


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