Opera Cake from The Advanced Professional Pastry Chef by Bo Friberg
This classic French cake, which is just as often made into individual pastries (see Opera Slices), is comparable to a simplified version of Marjolaine. Both com
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- Chocolate decorations (optional)
- Chocolate transfers (optional)
- 12 ounces (340 g) marzipan, untinted
- ½ recipe Opera Glaze
- 1 tablespoon (15 ml) mocha extract or 3 tablespoons (45 ml) Coffee Reduction
- 1 pound 12 ounces (795 g) Vanilla Buttercream (Swiss Method)
- 1 pound 8 ounces (680 g) Ganache
- Opera Sponge
- 4 ounces (115 g) dark coating chocolate, melted
- Coffee Syrup for Opera Cake
- powdered sugar
- Fresh fruit (optional)
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