{"id":17656,"date":"2019-01-25T10:00:23","date_gmt":"2019-01-25T09:00:23","guid":{"rendered":"https:\/\/bake-street.com\/?p=17656"},"modified":"2026-04-08T12:28:06","modified_gmt":"2026-04-08T10:28:06","slug":"opera-torte","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/opera-torte\/","title":{"rendered":"Opera Torte {Video recipe}"},"content":{"rendered":"

Lately I have entered a circle that I find difficult and I do not want to leave, we are not going to fool ourselves. The thing is, I can’t stop making cakes. Not only do I enjoy making them, which for me is almost therapy, but I also enjoy eating them of course. At home I don’t get any hiccups… So I have free way to do all the things I can think of! This time I bring you another classic, yes I know, I’m a little “old-fashioned”. But hear how good are the recipes of all life. Today we will see how to prepare the famous and incomparable Opera Torte<\/strong>.<\/p>\n

This must be the sin of heaven or the temptation of the Gods… If you like coffee and chocolate, you are lost. Really, it’s not a way of speaking, it’s a fact. You will start to eat, you will feel an immense happiness and you will not be able to stop.<\/p>\n

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\"Opera <\/picture><\/div>\n

The elaboration of the cake was followed by the book \u201cBaking and Pastry<\/a><\/strong>\u201d. With the recipe and following the cuts that I have made, we obtain 2 cakes of 10 cm of side and one of 10cmx5cm.<\/p>\n

Opera Torte origin.<\/h5>\n

Opera Torte<\/strong> is a classic creation of French pastries with a somewhat uncertain origin. There are two stories that tell how this cake could have taken place.<\/p>\n

The first of these dates back to a Culinary Exhibition<\/strong> in Paris in 1903<\/strong>. Louis Clichy<\/strong>, from whom the cake takes its name, presented this preparation to the attendees and made them fall in love with it.<\/p>\n

The second tells us that in 1955<\/strong>, Cyriaque Gavillon<\/strong>, a pastry chef from Dalloyau<\/strong>, founded in 1682, created a cake consisting of three layers of Joconde sponge cake, soaked in coffee syrup and filled with a cream of coffee butter and chocolate ganache. However, it was his wife Andr\u00e9e Gavillon<\/strong> who gave the name “Opera” in homage to some\u00a0\u00d3pera Garnier<\/strong><\/a>\u00a0dancers who came to his shop. To this day, it is still the best-selling cake in\u00a0Dalloyau<\/strong><\/a>.<\/p>\n

Gast\u00f3n Len\u00f4tre<\/strong><\/a> in the 1960s, claimed that the invention of this cake was his own.<\/p>\n

\"Opera <\/picture><\/div>\n
Joconde Sponge Cake.<\/h5>\n

Also known as Gioconda sponge<\/strong>, this is a sponge that could be defined as a Genoese sponge made with almonds. The peculiarity of this sponge is that it must have a fine thickness, but at the same time be able to achieve a very juicy result after soaking it in coffee syrup.<\/p>\n

Thanks to the large amount of almond it contains, we will be able to achieve a cake that is consistent enough so that it does not crumble after being soaked. In addition, we already know that everything that contains nuts prolongs its useful life because it helps maintain its freshness and juiciness.<\/p>\n

The process to do this is simple, but requires several steps. When it comes to baking we can do it in 2 ways. On the one hand I show you in the video piping the batter on a tray lined with baking paper or directly pour the mixture on a large tray with a bottom lined with baking paper.<\/p>\n

In my case I chose the first option because my bottom tray was narrower than the perforated tray and I would not have achieved a plate the size I wanted. But I want you to keep both options in mind and use the one you find most comfortable and simple.<\/p>\n

\"Opera <\/picture><\/div>\n
Fillings.<\/h5>\n

I have to admit that until recently I wasn’t very much of a fan of Swiss Meringue Buttercream<\/strong>. But I have always been fascinated by the texture and how easy and grateful it is to work with it. I don’t think any other cream allows us to achieve a finish as clean and perfect as this one.<\/p>\n

For some strange reason, lately everything I’m making is filled with this cream. As one of my last recipes, Meringue Dream Cake<\/a>. And maybe that’s why I’m getting fond of it… Well, besides, this last one of coffee is something from another world. It’s a very easy cream to make, but we must follow certain steps that are important for the result to be good and no complications:<\/p>\n