(IРІР‚в„ўm not the biggest fan of buttercream, but its espresso-laced incarnation in the opera helps make it the out of the world experience it is for me). There are many stories about the origins of this cake, known as both Clichy cake. The balance of buttercream and chocolate seemed to work better. Almond sponge cake layered with espresso buttercream and chocolate ganache.

While the combination of flavors and textures was just as luscious as I remember,I think I prefer the slimmed-down seven layer version IРІР‚в„ўve made before. 24, Srimath Anagarika Dharmapala Mawatha, Colombo 03. Red Velvet Cake by Movenpick Hotel - Colombo. I used a version of the recipe which called for four layers of the joconde, three layers of buttercream, a layer of ganache, and the glaze. Cakes, Chocolate, Coffee, Colombo, Hotel Cakes, Opera Cake Opera Cake by Galadari Hotel Colombo. ItРІР‚в„ўs like a very refined and decadent layer cake.

It is a wonderfully rich and dreamy combination of delicate almond biscuit or joconde, chocolate ganache, coffee buttercream, and chocolate glaze. However, it was popularized by the Parisian pР“Сћtisserie Dalloyau as the Opera cake and is now mostly known by that name. This classic French dessert was created by Louis Clichy, who called it РІР‚вЂњ quite naturally РІР‚вЂњ the Clichy. Using the leftover chocolate glaze write РІР‚СљOperaРІР‚Сњ on each and decorate with gold leaf.One of my favorite things I learned to make in pastry class was the Opera cake. Using a hot knife cut the edges of the cake and cut the cake in 8 or 10 rectangular pieces. Pour the glaze immediately over the chilled cake to create a smooth surface. Before preparing the glaze place the chilled cake over a rack placed on a baking sheet lined with parchment paper. Spread the other half of buttercream on top and even the surface using an offset spatula or cake scraper.Р”В¬over and refrigerate the cake for at least 2 hours or even overnight. Add another layer of sponge cake, soak well with coffee syrup.Р”Р„dd the last layer of sponge cake and brush well with coffee syrup. Take the croustillant coated sponge cake layer from the fridge, flip on a serving plate with chocolate croustillant facing down.Р”В«rush the sponge cake layer with coffee syrup. Gradually add softened butter, mix on low until butter is incorporated and then mix on high speed until smooth and fluffy. Continue mixing until the mixture is cooled. When it reaches 240 F (115C) pour it gradually over the creamy egg yolks, while mixing continuously. Using a candy thermometer measure syrup temperature. In a small saucepan combine sugar with water and instant coffee and place on medium heat.

Mix egg yolks in a heatproof bowl until creamy and light yellow colored. Heat cream into a small sauce pan until it starts to boil. Spread the croustillant on top of one square sponge cake. Add PailletР“В© feuilletine and stir to combine. Place the water, sugar and coffee into a small saucepan and bring to boil over medium heat. When completely cooled use a 8 inch (20cm) square ring to cut the sponge cakes into three Gradually add sugar and continue mixing until stiff peaks form.Р”Р‡old the whipped whites into the almond mixture and add melted butter.Р”В«ake for 8-10 minutes until slightly golden. In another bowl whip the egg whites and salt until foamy. Add the whole 5 eggs and mix until the mixture is creamy and fluffy. Sift the almond flour and powdered sugar into a large bowl. Grease and line with parchment paper two 9x13 inch (23x33cm) baking pan.