French Opera Cake as the name suggests is a French Torte and is beautiful to behold & delicate to create. Traditionally it has 4 layers of joconde (almond biscuit/ cake) soaked in potent coffee syrup, filled with coffee buttercream, ganache & coated with glaze. And then topped with edible gold leaf.
Servings: 1 loaf size entremet
- 1 cup almond flour
- ¼ cup confectioner's sugar
- ½ cup cake flour
- 1¼ cup milk
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vinegar
Pre-heat the oven to 200°. Line a 5″ X 8″ loaf pan with parchment paper & grease.
Add the dry ingredients together into a large bowl. Combine the milk & vinegar in a separate cup, then add to dry ingredients. Mix vigorously with a fork. Once combined consistency will be similar to a pancake batter.
Pour 1/2 cup of batter into the prepared pan to cover the bottom to the edges. Bake for 5-7 mins or until the top appears golden, begins to dry & edges starts leaving the sides.
Loosen edges with a knife, if necessary and top with another layer of parchment paper. Flip pan to remove the cake, cool on the rack. Reline the pan and repeat with the rest of the batter, baking 3-5 cakes. I stored the cakes for 2 days - each cling wrapped in refrigerator.