Remove from the heat and stir in the coffee liqueur. Once cool, level any domed tops and halve each layer, if desired.ĥ0 grams (1.8 ounces) caster sugar, 2 teaspoons espresso powder, 60 ml (2.1 fluid ounces) water, 2 tablespoons coffee liqueurĬombine the sugar, espresso and water in a small saucepan.īring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 5 minutes. Let the cakes cool in their tins for 15 minutes before inverting out onto a wire rack. Gently fold in the remainder of the egg whites, being careful not to over-mix.ĭivide the mixture between the prepared cake pans then evenly spread out the tops with the spatula.īake for 5 to 10 minutes, or until the cakes spring back when lightly pressed and a skewer inserted into the middle comes out clean. Whisk until the mixture is glossy and stiff peaks have begun to form.įold in half of the egg white bowl into the other flour and butter bowl to loosen. Add in the sugar and cream of tartar in a steady stream and turn the mixer speed to high. In the bowl of a stand mixer fitted with the whisk attachment, begin whisking the egg whites on medium speed until they begin to foam. Sift in the almond meal, flour, espresso, baking powder and salt then gently fold with a rubber spatula to combine. In a large bowl, use an electric hand whisk to whisk together the confectioners’ sugar, eggs and vanilla until the mixture is thick and pale ribbons have begun to form. Grease and line three 15 cm (6 inch) cake pans. I’m sure you will love it just as much as I.Ĩ5 grams (3 ounces) confectioners’ sugar, sifted, 4 large eggs, 1 teaspoon vanilla bean extract, 115 grams (4 ounces) almond meal, 65 grams (2.3 ounces) plain flour, 2 tablespoons espresso powder, 1 teaspoon baking powder, 1/8 teaspoon fine sea salt, 2 tablespoons unsalted butter, melted, 4 large egg whites, 50 grams (1.8 ounces) caster sugar, 1 teaspoon cream of tartar
If you too, love baking, and decadent cakes, I highly recommend adding Layered to your collection. I’m one to hold the opinion that you can never have too many baking or cake books, and Layered is one of my new favourites. This French Opera Cake was created almost too easily and I cannot wait to try out all the other decadent cakes I have added to my hit list (hello, rhubarb riesling, and london fog!). The espresso sponge layers are so soft by themselves and the addition of the espresso liqueur syrup makes them so moist too. The buttercream is sweetly light and compliments the smooth dark chocolate ganache perfectly. I also chose to adorn the cake with a drippy dark chocolate glaze and decorated the top with a gilded Colombian rose.Įach bite of this French Opera Cake is a dreamy affair. The cake layers are soaked in an espresso and liqueur spiked syrup then stacked into a sky-high tower, sandwiching alternating layers of dark chocolate ganache and coffee french buttercream. The French Opera Cake is comprised of six light and fluffy layers of espresso flavoured sponge. As you know, I do have a thing for espresso in baking - it seems to reign throughout my baking at the moment. This cake - I tell you, is amazingly good. I find it a perfect riff on the classic recipe. It holds all the flavours of the traditional opera cake too. It’s round but still layered - and it comes together like a dream.
I have made several renditions of traditional opera cake’s in the past - but I do love how Tessa has turned the usually finicky french cake into a more user friendly version. This French Opera Cake is hidden among the pages of Layered, and it’s the one I was immediately drawn to. I am so enamoured by its glossy pages, decadent cakes and charming photography. And I would just like to begin by saying how beautiful the book is. I have always been an admirer of Tessa’s amazingly perfect cakes, and have been eagerly anticipating the release of Layeredfor some time. Which is just what Tessa Huff's (from Style Sweet CA ), new cookbook, Layered - makes me want to do. ( check out her blog, if you haven’t already)! It’s not rare for me to fall in love with cookbooks, but it is rare for me to want to make every recipe out of a single book. “Once you have tasted flight, you will forever walk the earth with your eyes turned skyward, for there you have been, and there you will always long to return.” - Leonardo da Vinci
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