Opera Torte

This class is being offered virtually. 

This sophisticated French cake consists of thin layers of almond sponge cake that have been brushed with espresso simple syrup and layered with rich chocolate ganache and espresso buttercream. For all its elegance and beauty, the Opera cake is surprisingly simple to make (we won’t tell if you don’t!) once you master its individual elements. It’s all about the almond and coffee flavors!

We’ll teach you how to make all of the components to this exquisite cake: almond sponge cake, espresso simple syrup, chocolate ganache, and espresso buttercream. All of these are wonderful base pastry recipes that can be used in many other applications as well, so they will be great to add to your repertoire!

Would you like a slice of history with your cake? Here’s what we learned about the Opera cake from Janine Marsh at The Good Life France: “The creation of the cake goes back to 1955 when great French pastry chef Cyriaque Gavillon worked at the legendary Dalloyau shop in Paris. Dalloyau have been trading since 1682 and were suppliers to the court of Versailles. It was the perfect match when Cyriaque, a genius with patisserie and an artist who created the most amazing cakes and sugar decorations, and Dalloyau got together.  When inventing the Opera cake he wanted to make something that in taking one bite, would give a taste of the whole cake. He worked on layers and tastes and came up with a wonderfully sophisticated cake. His wife told him it reminded her of the Paris Opera House, Palais Garnier. It was a name that stuck, the Opera cake was born.”

WHAT'S DIFFERENT WHEN YOU TAKE THIS CLASS VIRTUALLY:

**Please note that a stand mixer with a whisk and paddle attachment are required for this class. This cake cannot be made without almonds. Almond paste is used and it’s an essential ingredient as the almond sponge cake provides the main structure of the cake. A simple sponge cake can be substituted if you would like to make one ahead of time. We’ll be baking the cake in a 12”x18” sheet tray and the cake layers will be about ¼” thick.**


Dates for the Class Class Format Price Class Status Register
Friday, January 8, 2021 - 1:00pm - 5:00pm EST
Virtual $75.00 Sold out Add me to the waitlist
Sunday, January 17, 2021 - 9:00am - 1:00pm EST
Virtual $75.00 Sold out Add me to the waitlist