The Easiest Classic Cake: Opera Cake Recipe (with Video)

Biscuit Jaconde method
1. Prepare the biscuit jaconde by whisking the icing sugar, almond flour and eggs on a relatively high speed with a stand mixer until it has doubled in size and it is lighter in colour.
2. Whip the egg whites in a separate bowl until foamy. Fold into the almond and eggs mixture.
3. Sift in the bread flour and fold it in gently.
4. Transfer to two sheet pans and spread out the batter until it is thinly and evenly applied.
5. Bake in a 400F oven for 6 to 8 minutes
German buttercream method
1. To make the pastry cream, simmer the milk with the vanilla bean. mix the egg, sugar and starch in a separate bowl.
2. Slowly mix in the heated milk into the egg mixture and then strain the liquid, put it back on the heat, constantly whisking until the mixture thickens.
3. Let cool. Whisk butter and instant espresso together until it is lighter in colour and doubled in size. Whisk in the pastry cream until it is well mixed.
4. Whisk in the icing sugar until everything is well mixed together.
Chocolate ganache method
1. Simmer the heavy cream, then pour over chopped chocolate. Mix until homogeneous. Mix in the butter and let cool.
Opera Cake assembly
1. Mix all the espresso syrup ingredients together. Cut opera cake to desired shape, removing the edges. Brush each layer with the espresso syrup.
2. Assemble the opera cake by building the cake in this order: Cake, german buttercream, cake, chocolate ganache. Continue until there are 4 layers of cake and top with chocolate ganache.
3. Optional: Smooth the top of the chocolate ganache with a blowtorch for shine.
4. Let set in the fridge for at least 2 hours. Cut the edges of the cake and decorate.