mikeger.blogg.se - How to make opera cake

When I make this cake I like to focus on one perfect layer on a baking sheet and then use the remaining batter on the second sheet as “back up”. However, the Opera cake in my photos only has 3 layers and the buttercream/ganache is designed to be enough for 3 layers. Since we will be cutting the sheet cake into 3 strips, this recipe technically can yield 6 thin cake layers. One final important note: the sponge cake recipe below will yield two very thin layers of cake across two 9″x13″ baking sheets (ideal for an opera cake as we want really elegant thin layers).

stand mixer/electric whisk (ideally with paddle attachment).

Any less and the water content will be too high for the buttercream. Lastly, when I mention “vegan butter” I refer to any plant-based margarine/spread that contains at least 75% fat. From experience, it’s a lot safer to use a plant milk with no additives because they can interfere with the chemistry of the bake. I have mentioned in the ingredients list to use organic soy milk with no additives. Some final notes on the ingredients used in this recipe: This recipe is certainly not easy but I think it has that wow factor and it’s definitely worth the effort!

It is possible to achieve this effect with aquafaba but it’s much harder than using egg whites so I’ve instead used a simple almond cake recipe that uses standard leavening agents for airiness.

Typically this involves folding whipped egg whites into the other cake ingredients to create a light airy sponge. The next element of the cake is the layers of almond sponge cake ( Biscuit Joconde). If you want something a bit more light and sophisticated then feel free to borrow my swiss meringue buttercream from this opera cake I made last year! Unfortunately there’s no quick replacement with vegan baking so I’ve opted for a classic American buttercream. Opera cake typically includes a French buttercream which involves egg yolks. This dessert might sound difficult but I personally think it’s one of the easier pâtisserie-style cakes to make, especially with this recipe that I’ve simplified for easy home baking!īefore I jump into the recipe, a quick apology to French readers – I apologise in advance for butchering the classic Gâteau opéra! The very nature of vegan baking requires extensive re-working of classic methods and ingredients so I’ve taken the liberty of making some small changes to make this recipe easier but hopefully still authentic! I’ve got an exciting recipe for you today – vegan opera cake! This is one of my all-time favourite desserts! Layers of delicious coffee-soaked almond sponge cake sandwiched between silky buttercream and rich chocolate ganache.