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 and several valuable baking techniques along the way: almond sponge cake, espresso simple syrup, chocolate ganache, and espresso buttercream. These are wonderful base pastry recipes that can be used in many other applications as well, so they'll be great to add to your repertoire!

You'll leave the BAKE! class with our recipes, the knowledge and techniques to recreate them at home, and the Opera Torte you made in class. 

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.”

*Please note that a stand mixer with paddle and whisk attachments is required for this class. Also, our cake recipe cannot be made without almonds. Almond paste is an essential ingredient for the almond sponge cake, which provides the main structure of the cake. A simple sponge cake, however, can be substituted if you would like to make one a head of time. We'll be baking the almond sponge cake in a 12 x 18 inch sheet tray and the cake layers will be about 1/4 inch thick.

Dates for the Class Class Format Price Class Status Register
Wednesday, March 10, 2021 - 6:00pm - 10:00pm EST
Virtual $75.00 7 spots left
Friday, April 16, 2021 - 12:00pm - 4:00pm EDT
Virtual $75.00 13 spots left