Café Gramercy · Annette’s Recipe Box

Annette's Opéra Cake

Keep every layer thin. Almond sponge, coffee, buttercream, and chocolate in balance, and thin layers are what keep the balance.

Makes one small cake · Active 1½ hours

Ingredients: almond sponge (joconde): 100 g (1 cup) almond flour, 100 g (¾ cup) powdered sugar, 3 eggs, 3 egg whites, 30 g sugar, 30 g flour, 20 g melted butter · coffee syrup: strong coffee and a little sugar · coffee buttercream · chocolate ganache (200 g chocolate, 200 ml cream)

Method

For the sponge, whisk the almond flour, powdered sugar, and whole eggs until light, fold in the flour, then a meringue of the whites and sugar, then the melted butter. Spread it thin on a lined tray and bake at 220°C (425°F) for 6 to 8 minutes. Keep the sponge thin; the whole cake depends on it.
Cut the sponge into three equal layers. Brush the first with coffee syrup, spread a thin layer of coffee buttercream, and a thin layer of ganache. Repeat, keeping each layer slim and even.
Finish with a smooth top of ganache. Chill until firm, then trim the edges clean so the thin layers show like ribbons. A little gold, if you are feeling grand.