OPERA
CAKE
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
2
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
OPERA CAKE
for 11 individual cakes 11x2.5 cm
GELATINE MASS
Ingredients Total weight : ~ 35 g 100%
Powdered gelatine 200 Bloom 5g 14%
Cold water 30 g 86%
1 Pour the powdered gelatine into a clean container and add cold water. Gently stir with the whisk.
2 Put the mixture in the fridge for 10-15 minutes for the gelatine to swell and bloom.
3 Then take the mass out of the fridge and melt it. If there is foam, remove it with a sieve.
4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors for more
convenient weighing and work. The ratio of gelatine and water is always 1:6. One part of gelatine
and six parts of water.
5 You may make the gelatine mass in advance and store it in the fridge for 2 days.
TIP
If you use the gelatine leaves, take the same amount as the gelatine powder and soak them in a large quantity of cold
water for 10 minutes. The gelatine leaves will absorb the amount of water they need. Then squeeze them out and use
them as indicated in the recipe.
CHOCOLATE GLAZE
Ingredients Total weight : ~ 241 g 100%
Water 60 g 25%
Whipping cream 35% 50 g 21%
Sugar 70 g 29%
Dark cocoa powder 26 g 11%
Gelatine mass 35 g 15%
1 In a saucepan bring the water with cream and sugar to a boil.
2 Take the saucepan off the heat and add the sifted cocoa powder and mix well with a whisk. Then
bring the mixture to a boil again.
3 Remove from the heat, add the gelatine and mix with a whisk.
4 Strain the glaze into a measuring cup, cover it with plastic wrap touching the surface and put it in
the fridge for 12 hours.
5 Before using, heat the glaze to 30 °С / 86 °F and process with a hand blender.
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
OPERA CAKE
for 11 individual cakes 11x2.5 cm
JOCONDE SPONGE
Ingredients Total weight : ~ 564 g 100%
for 1 tray 40x60 cm
Whole eggs 170 g 30%
Icing sugar 70 g 12%
Almond powder 125 g 22%
Flour 9-10.5% protein 33 g 6%
Egg whites 100 g 18%
Sugar 41 g 7%
Butter 82% 25 g 4%
1 Preheat the oven to 185 °С / 185 °F. Prepare a baking tray with a silicone mat or a parchment
paper sheet.
2 Whip the eggs, icing sugar and the almond powder for 10 minutes in a planetary mixer with a
whisk attachment until airy and pale in color.
3 Separately whip the room temperature egg whites with sugar until soft peaks.
4 Gradually fold the meringue into the whipped egg white mixture using a silicone spatula.
5 Then add the sifted flour and fold it in carefully.
6 Mix the batter with the butter melted to 45-50 °С / 113-122 °F.
7 Spread the batter over the baking tray lined with the silicone mat with an offset spatula.
8 Then bake for 5-8 minutes until golden brown. The baked sponge should spring back when
pressed.
9 Cover it with a sheet of parchment paper and leave to cool at room temperature. Then cut out
3 squares measuring 20x20 cm with a frame.
COFFEE SYRUP
Ingredients Total weight : ~ 205 g 100%
Brewed espresso coffee 150 g 73%
Sugar 30 g 15%
Dark rum 25 g 12%
1 Mix the freshly brewed espresso with sugar until dissolved.
2 When it cools below 40 °С / 104 °F, add the rum and mix again.
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
OPERA CAKE
for 11 individual cakes 11x2.5 cm
COFFEE BUTTERCREAM
Ingredients Total weight : ~ 242 g 100%
Whole eggs 40 g 17%
Water 20 g 8%
Sugar 60 g 25%
Butter 82% 120 g 50%
Coffee extract 2g <1%
1 Bring the water and sugar to 118 °С / 244 °F over medium heat.
2 Whip the eggs at high speed with a whisk attachment until they turn into a light and airy foam.
3 Lower the mixer speed and carefully pour the syrup over the whipping eggs. Set the high speed
again and continue whipping until the mixture cools down to 25 °С / 77 °F.
4 Then gradually add the soft butter (16-20 °С / 61-68 °F). Whip the cream until a smooth, light and
stable texture is achieved.
5 Add the coffee extract and slightly whip the cream again.
TIP
If the cream turned out too runny, put it in the fridge for a few minutes and then whip it again.
6 Use the cream immediately.
DARK CHOCOLATE GANACHE
Ingredients Total weight : ~ 122 g 100%
Dark chocolate 70% 52 g 43%
Whipping cream 35% 63 g 52%
Inverted sugar 6g 5%
Sea salt 0.5 g <1%
1 Warm the cream with salt and inverted sugar to 80 °С / 176 °F and pour this mixture over the
dark chocolate.
2 Process the ganache with a hand blender or stir it with a silicone spatula until smooth.
3 Use when still liquid.
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
OPERA CAKE
for 11 individual cakes 11x2.5 cm
ASSEMBLING AND GLAZING THE OPERA CAKE
Ingredients
Dark chocolate 70% 100 g
Layers of Joconde sponge 3 pcs
Coffee syrup
Coffee buttercream
Dark chocolate ganache
Stabilized chocolate glaze
1 Melt the chocolate to 45-50 °С / 113-122 °F and apply a thin layer to one side of one sponge.
2 Put it in the fridge for a few minutes.
3 Then place this sponge into the cake frame 20x20x3 cm with the chocolate side facing down and
brush it with the coffee syrup. Apply the first layer of the buttercream (120 g) and level it with an
offset spatula. Put the second sponge on top and press gently to level it perfectly.
4 Soak the second sponge with the syrup and pour the ganache over it. Then level the ganache and
wait a few minutes until the chocolate sets.
5 Place the third sponge on top. Press it gently to make the layers even.
6 Soak the third sponge with the syrup as well. Apply a layer of the buttercream (120 g) on top and
smooth it out. Put the cake in the fridge for at least 3 hours. Then remove the cake frame.
7 Warm the glaze to 30 °С / 86 °F and process it with a hand blender.
8 Transfer the cake to a glazing rack and coat it with the glaze. Remove the excess glaze with a
spatula.
9 In a few minutes transfer the cake to a cutting board and trim off the edges. Slice the cake into
individual portions measuring 11x2.5 cm if desired.
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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
