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OPERA CAKE with 13 Layers

The OPERA CAKE is originally a French classic with the combination of six layers such as a rotation of ganache, coffee buttercream and almond sponge cake soaked in coffee syrup with chocolate glaze toppings. This recipe I prepared is not the classic OPERA CAKE. I made a combination of 13 layers such as: Praline Feuilletine, Chocolate Ganache, Chocolate Jaconde Sponge soaked with Coffee Syrup, Coffee Buttercream, Hazelnut Dacquoise, Salted Caramel, Passion Fruit Cremeaux and covered with Chocolate Mirror Glaze. This recipe is definitely a festive and grand 10 square inch Opera Cake. You may omit the complete layer if some of the ingredients are not available in your area. If you plan to reduce the number of layers, I highly recommend to keep the Passion Fruit Cremeaux, Pralines Feuilletine, Hazelnut Dacquoise. To streamline the baking process you may prepare some of the elements ahead of time. - Bake the dacquoise & jaconde, wrap in cling film & refrigerate. Cut it on the day you assemble the cake. - Refrigerate the buttercream & bring to room temperature before using. You may beat again to restore texture. - Chill the chocolate ganache and before using, microwave just until it's softened up again - Assemble the Praline feuilletines onto the frame & keep chilled until needed. You can make the rest of the component on the day you plan to assemble the cake. Right before assembly, divide the buttercream equally into three parts & the chocolate ganache into two parts in order to have an equal amount of layer distribution. To smooth out easily some of the layers, try heating the spatula with a torch. The preparation of this recipe is no doubt very time consuming but the final result is definitely very rewarding and you will be so satisfied with the achievement. Follow each step I presented in the video with ease, don’t cram up to finish in a day, enjoy the process and once completed you will surely be rewarded with so much pleasure that you have accomplished something this seemingly difficult task. Whoever you will share this Opera Cake, they would definitely appreciate how great the taste is. Let me know if you’ve done this and share me some comments below. Enjoy!!! 00:00 Intro 00:40 Pralines Feuilletines 01:38 Chocolate Ganache 02:22 Chocolate Jaconde Sponge 05:09 Coffee Syrup 05:42 Coffee Buttercream 07:15 Salted Caramel 09:19 Hazelnut Dacquoise 13:36 Passion Fruit Cremeaux 15:40 Chocolate Mirror Glaze 17:10 Assembly INGREDIENTS: ➡️Pralines Feuilletines 250g hazelnut praline paste 50g unsalted butter 80g milk chocolate 130g feuilletine flakes ➡️Chocolate Ganache 300g heavy cream 255g dark chocolate (50-65%) 40g unsalted butter ➡️Chocolate Jaconde Sponge 190g almond flour 190g icing sugar 40g all purpose flour 15g cocoa powder 6 large eggs 35g melted butter 6 large egg whites 30g granulated sugar 2g salt ➡️Coffee Syrup 150ml water 15g granulated sugar 7g instant espresso coffee ➡️Coffee Buttercream 200g granulated sugar 200ml water 10pcs egg yolks 600g unsalted butter 12g instant espresso coffee ➡️Hazelnut Dacquoise To remove the skin 4 cups water 45g baking soda - 250g hazelnuts 300g caster or superfine sugar - divided 50g cornstarch 6 large egg whites 2g of salt ➡️Salted Dry Caramel 240g granulated sugar 240g heavy cream 180g unsalted butter 1 tsp sea salt 1 tsp vanilla ➡️Passion Fruit Cremeaux 70g passion fruit syrup or puree 150g heavy cream 10g sugar 4pcs egg yolks 70g white chocolate 4g gelatine powder 3tbsp hot water ➡️Chocolate Mirror Glaze 30g dark chocolate - 55% 60g whip/heavy cream 9g gelatine powder 4tbsp hot water 210g caster or superfine sugar 105g water 60g cocoa powder #operacake #frenchcake #13layer 👉ADD ME👈 FACEBOOK:   / arviescookbook​​   INSTAGRAM:   / arvies_cookbook