-
7-Layer Vegan Opera Cake (Gluten Free)
Making a French opera cake might seem like a lot of work but following the step by step procedure makes it easy. Since we are making a gluten free and vegan opera cake recipe, gluten free joconde sponge is used as the base. To make it less greasy and low on sugar, a coffee whipped ganache is used instead of coffee buttercream.
Get the full recipe here - https://bakefree.net/gluten-free-vegan-opera-cake/
published: 05 Sep 2023
-
Vegan Opera Cake || Gretchen's Bakery
I've been thinking about all the classics lately and Opera Cake is surely a classic cake. Check out the rich sophistication of moist hazelnut layers with chocolate and mocha buttercream and ganache icing.
CLICK HERE FOR THE RECIPE http://www.gretchensveganbakery.com/opera-cake/
CLICK HERE FOR AQUAFABA SWISS BUTTERCREAM RECIPE https://www.gretchensbakery.com/aquafaba-swiss-buttercream-recipe/
CLICK HERE FOR TIRAMISU RECIPE http://www.gretchensveganbakery.com/vegan-tiramisu/
CLICK HERE FOR EDIBLE GOLD LEAF http://amzn.to/2wrJOAP
CLICK HERE FOR 12" x18" SHEET PAN http://amzn.to/2wqNP8n
CLICK HERE FOR HAZELNUT FLOUR http://amzn.to/2wrnRle
CLICK HERE FOR FOLLOW YOUR HEART VEGAN EGG http://amzn.to/2xczgmh
CLICK HERE FOR ALL THE GRETCHEN'S BAKERY ORIGINAL RECIPES http://www.gretchensbakery.c...
published: 19 Sep 2017
-
Opera Cake (Vegan, Gluten Free)
Ingredients:
Cake
1 tsp psyllium husk
1 cup water
3/4 cup sugar
2 tsp vanilla extract
½ cup almond flour (plus extra for flouring pan)
½ cup brown rice flour
2/3 cup tapioca starch
1 Tbsp + 1 tsp baking powder
¼ tsp xanthan gum
Coffee Buttercream
1 can coconut milk (chilled for a few days) or 1 cup coconut cream
1/3 cup sugar
1/2 tsp instant coffee
1 Tbsp kuzu
1/4 cup vegan butter (I highly recommend Miyoko's for this)
Coffee Syrup
1/4 cup sugar
1/4 cup water
2 Tbsp rum (or other liquor)
2 tsp instant coffee
Ganache
1/3 cup coconut butter
1/3 cup sugar
1/3 cup carob powder (or cocoa powder)
¾ can coconut milk (chilled for a few days) or 3/4 cup coconut cream
Glaze
2 Tbsp coconut oil
Frosting
1/2 cup powdered sugar
2 Tbsp water
2-3 Tbsp carob powder (or cocoa powder)
published: 03 May 2022
-
Vegan Opera Cake assemble video
Hi, everyone! I am a Pastry chef Akiyo. Cake, baking dessert and decorating is my passion and here in this channel.
I share with you my Vegan dessert recipes, pastry techniques and skills creating a variety of desserts. Here are some of my vegans Hi, Everyone! I am a Pastry chef Akiyo. Cake, baking dessert and decorating is my passion and here in this channel.
I share with you my Vegan dessert recipes, pastry techniques and skills creating a variety of desserts. Here are some of my vegan desserts that has been uploaded to this channel. I hope you find my videos helpful. Please subscribe to my channel to receive updates about my future videos.
Today I'd like to share my passion with you through many of your health life at vegan sweets at YouTube!!!
I also run online bakery store so...
published: 18 Mar 2022
-
Eggless Opera Cake Recipe
Eggless Opera Cake – For any eggless people, you have to try this. This cake is so delectable with combination of buttercream and ganache. The joconde sponge is super moist and soft. It may look a lot of work, but it’s really easy. Just follow the steps closely. In this recipe, I’ve also shown you how to make feuilletine flakes without eggs, and that could give you a nice chocolate croustillant. I hope you’re inspired to make this cake for you and your family. You can even make it for a birthday occasion. Enjoy!
If you like this recipe, please click on “SUBSCRIBE” button with THE NOTIFICATION BELL ON.
FOR FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/bakewithlove/eggless-opera-cake
Ingredients:
• FEUILLETTINE FLAKES
30g [2 tbsp] powdered sugar
30g [2 tbsp] pl...
published: 02 Apr 2021
-
VEGAN OPERA CAKE
published: 24 Oct 2018
-
Vegan Opera Cake #vegan #vegancake #short #operacake
published: 13 Mar 2022
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Opera Cake – Bruno Albouze
The Opera Cake, also known as the "Gâteau Opéra," is a legendary creation that originated in the kitchens of the famous French pastry chef Cyriaque Gavillon. It is a symphony of flavors and textures, combining layers of delicate almond sponge cake, coffee buttercream, and rich chocolate ganache. Every bite is a harmonious blend of sweetness, bitterness, and velvety smoothness. As you take your first bite, the velvety coffee buttercream dances on your palate, complementing the nutty flavors of the cake. And just when you thought it couldn't get any better, the luscious chocolate ganache takes center stage, enveloping your taste buds in a rich and decadent embrace. But the magic of the Opera Cake doesn't stop at its flavor. Bruno Albouze, with his unparalleled creativity, shows you how to as...
published: 20 Feb 2015
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Opera Cake | Vegan
Opera cake (Gâteau opéra) is a French cake which is made with layers of almond sponge cake, soaked in coffee syrup, layered with ganache & coffee French buttercream, & covered in a chocolate glaze.
Joconde Sponge
- almond flour (60g | 2.1oz)
- flour (170g | 6oz)
- powdered sugar (125g | 4.4oz)
- baking powder (1 tbsp)
- butter melted (60g | 2.1oz)
- plant milk (250ml | 8.4 fl oz)
- pinch of salt
Coffee Syrup
- instant espresso powder (1/2 tbsp)
- hot water (80ml | 2.7 fl oz)
- sugar (30g | 1oz)
- brandy or cognac (1/2 or 1 tbsp)
French Coffee Buttercream
- instant espresso powder (1 tbsp)
- hot water (1 tbsp)
- powdered sugar (100g | 3.5oz)
- butter (190g | 6.7oz)
Chocolate Ganache
- vegan cream (150ml | 5 fl oz)
- dark chocolate (150g | 5.3oz)
Chocolate Glaze
- dark chocolate (100g |...
published: 22 Feb 2023
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7-Layer Gluten-free Vegan Opera Cake Recipe #glutenfreecake #vegandessert #dairyfreedessert #cake
Making a French opera cake might seem like a lot of work but following the step by step procedure makes it easy. Since we are making a gluten free and vegan opera cake recipe, gluten free joconde sponge is used as the base. To make it less greasy and low on sugar, a coffee whipped ganache is used instead of coffee buttercream.
🎯 Where to get hard to find ingredients - https://www.amazon.co.uk/shop/chefrommelreyes
🍰 Get the full recipe here ------►https://www.bakefree.net/post/gluten-free-vegan-opera-cake
👌 SUBSCRIBE ------► https://www.youtube.com/@Bakefree2023
💗 INSTAGRAM ------► https://www.instagram.com/rommel_bakefree/
📚 READ & LEARN ------► https://www.bakefree.net/ebooks
-----------------------------------------------------------------------------------------------------------...
published: 13 Sep 2023
11:43
7-Layer Vegan Opera Cake (Gluten Free)
Making a French opera cake might seem like a lot of work but following the step by step procedure makes it easy. Since we are making a gluten free and vegan ope...
Making a French opera cake might seem like a lot of work but following the step by step procedure makes it easy. Since we are making a gluten free and vegan opera cake recipe, gluten free joconde sponge is used as the base. To make it less greasy and low on sugar, a coffee whipped ganache is used instead of coffee buttercream.
Get the full recipe here - https://bakefree.net/gluten-free-vegan-opera-cake/
https://wn.com/7_Layer_Vegan_Opera_Cake_(Gluten_Free)
Making a French opera cake might seem like a lot of work but following the step by step procedure makes it easy. Since we are making a gluten free and vegan opera cake recipe, gluten free joconde sponge is used as the base. To make it less greasy and low on sugar, a coffee whipped ganache is used instead of coffee buttercream.
Get the full recipe here - https://bakefree.net/gluten-free-vegan-opera-cake/
- published: 05 Sep 2023
- views: 2506
7:10
Vegan Opera Cake || Gretchen's Bakery
I've been thinking about all the classics lately and Opera Cake is surely a classic cake. Check out the rich sophistication of moist hazelnut layers with chocol...
I've been thinking about all the classics lately and Opera Cake is surely a classic cake. Check out the rich sophistication of moist hazelnut layers with chocolate and mocha buttercream and ganache icing.
CLICK HERE FOR THE RECIPE http://www.gretchensveganbakery.com/opera-cake/
CLICK HERE FOR AQUAFABA SWISS BUTTERCREAM RECIPE https://www.gretchensbakery.com/aquafaba-swiss-buttercream-recipe/
CLICK HERE FOR TIRAMISU RECIPE http://www.gretchensveganbakery.com/vegan-tiramisu/
CLICK HERE FOR EDIBLE GOLD LEAF http://amzn.to/2wrJOAP
CLICK HERE FOR 12" x18" SHEET PAN http://amzn.to/2wqNP8n
CLICK HERE FOR HAZELNUT FLOUR http://amzn.to/2wrnRle
CLICK HERE FOR FOLLOW YOUR HEART VEGAN EGG http://amzn.to/2xczgmh
CLICK HERE FOR ALL THE GRETCHEN'S BAKERY ORIGINAL RECIPES http://www.gretchensbakery.com/
Subscribe to my channel so you don't miss a single recipe! https://www.youtube.com/c/GretchensBakery
JOIN ME ON FACEBOOK https://www.facebook.com/gretchensbakery/
FOLLOW ME ON INSTAGRAM https://www.instagram.com/gretchens_bakery/
CHECK ME OUT ON PATREON https://www.patreon.com/gretchensbakery
PIN ME ON PINTEREST https://www.pinterest.com/gprice0236/
SUPPORT ME ON PAYPAL https://www.paypal.me/gretchensbakery
WHY I AM VEGAN- MY STORY - https://www.gretchensbakery.com/vegan-baking/
WHY I AM VEGAN- MY STORY - https://www.gretchensbakery.com/vegan-baking/
WHY I AM VEGAN https://youtu.be/W4HJcq8qHAY
WHY I AM VEGAN https://youtu.be/nV04zyfLyN4
WHY I AM VEGAN https://youtu.be/X8zC2fEJXNc
Music Credit https://soundcloud.com/panthurr/day-glow
Music Credit CARPE DIEM by Kevin MacLeod http://incompetech.com/music/royalty-free/
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
https://wn.com/Vegan_Opera_Cake_||_Gretchen's_Bakery
I've been thinking about all the classics lately and Opera Cake is surely a classic cake. Check out the rich sophistication of moist hazelnut layers with chocolate and mocha buttercream and ganache icing.
CLICK HERE FOR THE RECIPE http://www.gretchensveganbakery.com/opera-cake/
CLICK HERE FOR AQUAFABA SWISS BUTTERCREAM RECIPE https://www.gretchensbakery.com/aquafaba-swiss-buttercream-recipe/
CLICK HERE FOR TIRAMISU RECIPE http://www.gretchensveganbakery.com/vegan-tiramisu/
CLICK HERE FOR EDIBLE GOLD LEAF http://amzn.to/2wrJOAP
CLICK HERE FOR 12" x18" SHEET PAN http://amzn.to/2wqNP8n
CLICK HERE FOR HAZELNUT FLOUR http://amzn.to/2wrnRle
CLICK HERE FOR FOLLOW YOUR HEART VEGAN EGG http://amzn.to/2xczgmh
CLICK HERE FOR ALL THE GRETCHEN'S BAKERY ORIGINAL RECIPES http://www.gretchensbakery.com/
Subscribe to my channel so you don't miss a single recipe! https://www.youtube.com/c/GretchensBakery
JOIN ME ON FACEBOOK https://www.facebook.com/gretchensbakery/
FOLLOW ME ON INSTAGRAM https://www.instagram.com/gretchens_bakery/
CHECK ME OUT ON PATREON https://www.patreon.com/gretchensbakery
PIN ME ON PINTEREST https://www.pinterest.com/gprice0236/
SUPPORT ME ON PAYPAL https://www.paypal.me/gretchensbakery
WHY I AM VEGAN- MY STORY - https://www.gretchensbakery.com/vegan-baking/
WHY I AM VEGAN- MY STORY - https://www.gretchensbakery.com/vegan-baking/
WHY I AM VEGAN https://youtu.be/W4HJcq8qHAY
WHY I AM VEGAN https://youtu.be/nV04zyfLyN4
WHY I AM VEGAN https://youtu.be/X8zC2fEJXNc
Music Credit https://soundcloud.com/panthurr/day-glow
Music Credit CARPE DIEM by Kevin MacLeod http://incompetech.com/music/royalty-free/
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
- published: 19 Sep 2017
- views: 16636
11:04
Opera Cake (Vegan, Gluten Free)
Ingredients:
Cake
1 tsp psyllium husk
1 cup water
3/4 cup sugar
2 tsp vanilla extract
½ cup almond flour (plus extra for flouring pan)
½ cup brown rice flour ...
Ingredients:
Cake
1 tsp psyllium husk
1 cup water
3/4 cup sugar
2 tsp vanilla extract
½ cup almond flour (plus extra for flouring pan)
½ cup brown rice flour
2/3 cup tapioca starch
1 Tbsp + 1 tsp baking powder
¼ tsp xanthan gum
Coffee Buttercream
1 can coconut milk (chilled for a few days) or 1 cup coconut cream
1/3 cup sugar
1/2 tsp instant coffee
1 Tbsp kuzu
1/4 cup vegan butter (I highly recommend Miyoko's for this)
Coffee Syrup
1/4 cup sugar
1/4 cup water
2 Tbsp rum (or other liquor)
2 tsp instant coffee
Ganache
1/3 cup coconut butter
1/3 cup sugar
1/3 cup carob powder (or cocoa powder)
¾ can coconut milk (chilled for a few days) or 3/4 cup coconut cream
Glaze
2 Tbsp coconut oil
Frosting
1/2 cup powdered sugar
2 Tbsp water
2-3 Tbsp carob powder (or cocoa powder)
https://wn.com/Opera_Cake_(Vegan,_Gluten_Free)
Ingredients:
Cake
1 tsp psyllium husk
1 cup water
3/4 cup sugar
2 tsp vanilla extract
½ cup almond flour (plus extra for flouring pan)
½ cup brown rice flour
2/3 cup tapioca starch
1 Tbsp + 1 tsp baking powder
¼ tsp xanthan gum
Coffee Buttercream
1 can coconut milk (chilled for a few days) or 1 cup coconut cream
1/3 cup sugar
1/2 tsp instant coffee
1 Tbsp kuzu
1/4 cup vegan butter (I highly recommend Miyoko's for this)
Coffee Syrup
1/4 cup sugar
1/4 cup water
2 Tbsp rum (or other liquor)
2 tsp instant coffee
Ganache
1/3 cup coconut butter
1/3 cup sugar
1/3 cup carob powder (or cocoa powder)
¾ can coconut milk (chilled for a few days) or 3/4 cup coconut cream
Glaze
2 Tbsp coconut oil
Frosting
1/2 cup powdered sugar
2 Tbsp water
2-3 Tbsp carob powder (or cocoa powder)
- published: 03 May 2022
- views: 377
3:22
Vegan Opera Cake assemble video
Hi, everyone! I am a Pastry chef Akiyo. Cake, baking dessert and decorating is my passion and here in this channel.
I share with you my Vegan dessert recipes...
Hi, everyone! I am a Pastry chef Akiyo. Cake, baking dessert and decorating is my passion and here in this channel.
I share with you my Vegan dessert recipes, pastry techniques and skills creating a variety of desserts. Here are some of my vegans Hi, Everyone! I am a Pastry chef Akiyo. Cake, baking dessert and decorating is my passion and here in this channel.
I share with you my Vegan dessert recipes, pastry techniques and skills creating a variety of desserts. Here are some of my vegan desserts that has been uploaded to this channel. I hope you find my videos helpful. Please subscribe to my channel to receive updates about my future videos.
Today I'd like to share my passion with you through many of your health life at vegan sweets at YouTube!!!
I also run online bakery store so please visit my Vegan Patisserie website!!!
Some of our cake recipes are used in this YouTube video but all cake & dessert are available to order at Bleu Neige website
https://www.bleuneigeny.com
Thank you for watching "Bleu Neige Vegan desserts" If you like this video please subscribe to the channel below!
HEALTHY INSPIRATION TO LIVE YOUR BEST LIFE EVER!
Subscribe YouTube channel:
https://www.youtube.com/channel/UC5NfolMi906ydY4AIA2N5fQ
WEBSITE: http://www.bleuneigeny.com
INSTAGRAM: https://www.instagram.com/bleuneigenyc
FACEBOOK: https://www.facebook.com/bleuneigevegan
Pinterest: https://www.pinterest.com/bleuneigeny
If you like to watch more detail video or learn vegan dessert class
Please go to https://www.bleuneigeny.com/plans-pricing
This is paid baking class and you can get full recipe and technique!
https://www.bleuneigeny.com
https://wn.com/Vegan_Opera_Cake_Assemble_Video
Hi, everyone! I am a Pastry chef Akiyo. Cake, baking dessert and decorating is my passion and here in this channel.
I share with you my Vegan dessert recipes, pastry techniques and skills creating a variety of desserts. Here are some of my vegans Hi, Everyone! I am a Pastry chef Akiyo. Cake, baking dessert and decorating is my passion and here in this channel.
I share with you my Vegan dessert recipes, pastry techniques and skills creating a variety of desserts. Here are some of my vegan desserts that has been uploaded to this channel. I hope you find my videos helpful. Please subscribe to my channel to receive updates about my future videos.
Today I'd like to share my passion with you through many of your health life at vegan sweets at YouTube!!!
I also run online bakery store so please visit my Vegan Patisserie website!!!
Some of our cake recipes are used in this YouTube video but all cake & dessert are available to order at Bleu Neige website
https://www.bleuneigeny.com
Thank you for watching "Bleu Neige Vegan desserts" If you like this video please subscribe to the channel below!
HEALTHY INSPIRATION TO LIVE YOUR BEST LIFE EVER!
Subscribe YouTube channel:
https://www.youtube.com/channel/UC5NfolMi906ydY4AIA2N5fQ
WEBSITE: http://www.bleuneigeny.com
INSTAGRAM: https://www.instagram.com/bleuneigenyc
FACEBOOK: https://www.facebook.com/bleuneigevegan
Pinterest: https://www.pinterest.com/bleuneigeny
If you like to watch more detail video or learn vegan dessert class
Please go to https://www.bleuneigeny.com/plans-pricing
This is paid baking class and you can get full recipe and technique!
https://www.bleuneigeny.com
- published: 18 Mar 2022
- views: 145
11:07
Eggless Opera Cake Recipe
Eggless Opera Cake – For any eggless people, you have to try this. This cake is so delectable with combination of buttercream and ganache. The joconde sponge is...
Eggless Opera Cake – For any eggless people, you have to try this. This cake is so delectable with combination of buttercream and ganache. The joconde sponge is super moist and soft. It may look a lot of work, but it’s really easy. Just follow the steps closely. In this recipe, I’ve also shown you how to make feuilletine flakes without eggs, and that could give you a nice chocolate croustillant. I hope you’re inspired to make this cake for you and your family. You can even make it for a birthday occasion. Enjoy!
If you like this recipe, please click on “SUBSCRIBE” button with THE NOTIFICATION BELL ON.
FOR FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/bakewithlove/eggless-opera-cake
Ingredients:
• FEUILLETTINE FLAKES
30g [2 tbsp] powdered sugar
30g [2 tbsp] plain flour
30g [2 tbsp] plain yogurt
30g [3 tbsp] melted butter
• JOCONDE BISCUIT
I used 26x36cm pan
224ml [1 cup] milk
15ml [1 tbsp] white vinegar
120g [1 cup] almond flour
120g [1 cup] powdered sugar
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
60g [¼ cup] plain yogurt
30g [2 tbsp] melted butter
60g [½ cup] cake flour
• COFFEE SYRUP
30g [2 tbsp] sugar
60ml [¼ cup] water
4g [2 tsp] instant coffee
• CHOCOLATE CROUSTILLANT
50g [⅓ cup] semi-sweet chocolate
50g [½ cup] Feuilletine flakes, crushed
• CHOCOLATE GANACHE
120g [⅔ cup] semi-sweet chocolate
120g [½ cup] whipping cream, hot
• COFFEE BUTTERCREAM
4g [2 tsp] instant coffee
15ml [1 tbsp] hot water
170g [¾ cup] unsalted butter
100g [⅓ cup] sweetened condensed milk
• CHOCOLATE GLAZE
130g [¾ cup] dark chocolate
20g [1½ tbsp] light oil
Garnish:
Chocolate flakes
Edible gold flakes
Instructions:
• FEUILLETTINE FLAKES
1. In a bowl, mix the sugar and flour. Give it a quick mix.
2. Add in the yogurt and melted butter. Mix until well combined.
3. Transfer on a parchment paper. Spread the batter layer as thin as possible. The thinner the easier and more crispy the flakes will be.
4. Bake in preheated oven at 170°C/340°F for 10-15 minutes or until it’s browned.
5. The flakes will be hardened and crispy as it cools down.
6. Break into small pieces.
7. Transfer into a food processor. Pulse until fine. Cover the flakes in an air tight container to preserve the crispiness. Set aside.
• JOCONDE BISCUIT
1. In a cup, add milk and vinegar, quick stir and let it rest for 5 minutes.
2. Sift all the dry ingredients. Set aside.
3. In a mixing bowl, add yogurt and melted butter. Mix until well combined.
4. Add in the milk mixture in a few batches, alternate with the sifted dry ingredients.
5. Add in the sifted dry ingredients in a few batches, alternate with the milk mixture.
6. Mix until combined, do not over mix.
7. Sift in the cake flour. Fold until combined.
8. Transfer the batter onto a 26x36cm pan. Spread it evenly. Drop the pan on the table a few times to release air bubbles.
9. Bake in preheated oven at 200°C/390°F for 15 minutes or until it’s lightly browned.
10. Let it cool completely.
11. Cut the sheet into 3 equal pieces. Set aside.
• COFFEE SYRUP
1. In a milk pot, add water, sugar and coffee. Heat until well dissolved.
2. Transfer the syrup in a bowl, set aside to cool.
• CHOCOLATE CROUSTILLANT
1. Melt the chocolate over a double boiler.
2. Stir until melted and no lumps. Remove from the boiler.
3. Add in the crushed Feuilletine flakes. Mix until well incorporated.
4. Lay one of the jocondo sheet on a board. Transfer the chocolate croustillant on the sheet. Spread it evenly. Refrigerate while working on the next step.
• CHOCOLATE GANACHE
1. In a bowl, add the chocolate and hot whipping cream. Make sure the chocolate submerge into the ccream. Let it rest for 2 minutes.
2. Mix until no lumps. If there are still stubborn lumps, pop into microwave for a few seconds, then mix it again until no lumps.
3. Refrigerate for 30 minutes to thicken the ganache.
4. After chilling, give it a quick mix with an electric mixer. The ganache will be creamy and stiff.
• COFFEE BUTTERCREAM
1. In a small bowl, add instant coffee and hot water.
2. Mix until the coffee is well dissolved.
3. In a mixing bowl, add butter. Mix until creamy, fluffy and pale.
4. Add in the condensed milk, mix until well combined.
5. Add in the coffee, mix until well combined.
• ASSEMBLE THE CAKE
(refer to the link above)
• CHOCOLATE GLAZE
1. Melt the chocolate over a double boiler.
2. Stir until melted and no lumps. Remove from the boiler.
3. Add in the oil. Mix until well combined.
4. Pour over the chilled cake.
5. Spread the chocolate evenly to get smooth surface.
6. Refrigerate for 15 minutes.
1. Trim the sides of the cake. Slice the cake into 5 pieces.
2. Garnish the top with chocolate flakes and edible gold flakes.
3. Cake is ready to serve.
Follow me at:
Instagram: @gracioustreatz
Email: gracioustreatz@gmail.com
Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.
https://wn.com/Eggless_Opera_Cake_Recipe
Eggless Opera Cake – For any eggless people, you have to try this. This cake is so delectable with combination of buttercream and ganache. The joconde sponge is super moist and soft. It may look a lot of work, but it’s really easy. Just follow the steps closely. In this recipe, I’ve also shown you how to make feuilletine flakes without eggs, and that could give you a nice chocolate croustillant. I hope you’re inspired to make this cake for you and your family. You can even make it for a birthday occasion. Enjoy!
If you like this recipe, please click on “SUBSCRIBE” button with THE NOTIFICATION BELL ON.
FOR FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/bakewithlove/eggless-opera-cake
Ingredients:
• FEUILLETTINE FLAKES
30g [2 tbsp] powdered sugar
30g [2 tbsp] plain flour
30g [2 tbsp] plain yogurt
30g [3 tbsp] melted butter
• JOCONDE BISCUIT
I used 26x36cm pan
224ml [1 cup] milk
15ml [1 tbsp] white vinegar
120g [1 cup] almond flour
120g [1 cup] powdered sugar
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
60g [¼ cup] plain yogurt
30g [2 tbsp] melted butter
60g [½ cup] cake flour
• COFFEE SYRUP
30g [2 tbsp] sugar
60ml [¼ cup] water
4g [2 tsp] instant coffee
• CHOCOLATE CROUSTILLANT
50g [⅓ cup] semi-sweet chocolate
50g [½ cup] Feuilletine flakes, crushed
• CHOCOLATE GANACHE
120g [⅔ cup] semi-sweet chocolate
120g [½ cup] whipping cream, hot
• COFFEE BUTTERCREAM
4g [2 tsp] instant coffee
15ml [1 tbsp] hot water
170g [¾ cup] unsalted butter
100g [⅓ cup] sweetened condensed milk
• CHOCOLATE GLAZE
130g [¾ cup] dark chocolate
20g [1½ tbsp] light oil
Garnish:
Chocolate flakes
Edible gold flakes
Instructions:
• FEUILLETTINE FLAKES
1. In a bowl, mix the sugar and flour. Give it a quick mix.
2. Add in the yogurt and melted butter. Mix until well combined.
3. Transfer on a parchment paper. Spread the batter layer as thin as possible. The thinner the easier and more crispy the flakes will be.
4. Bake in preheated oven at 170°C/340°F for 10-15 minutes or until it’s browned.
5. The flakes will be hardened and crispy as it cools down.
6. Break into small pieces.
7. Transfer into a food processor. Pulse until fine. Cover the flakes in an air tight container to preserve the crispiness. Set aside.
• JOCONDE BISCUIT
1. In a cup, add milk and vinegar, quick stir and let it rest for 5 minutes.
2. Sift all the dry ingredients. Set aside.
3. In a mixing bowl, add yogurt and melted butter. Mix until well combined.
4. Add in the milk mixture in a few batches, alternate with the sifted dry ingredients.
5. Add in the sifted dry ingredients in a few batches, alternate with the milk mixture.
6. Mix until combined, do not over mix.
7. Sift in the cake flour. Fold until combined.
8. Transfer the batter onto a 26x36cm pan. Spread it evenly. Drop the pan on the table a few times to release air bubbles.
9. Bake in preheated oven at 200°C/390°F for 15 minutes or until it’s lightly browned.
10. Let it cool completely.
11. Cut the sheet into 3 equal pieces. Set aside.
• COFFEE SYRUP
1. In a milk pot, add water, sugar and coffee. Heat until well dissolved.
2. Transfer the syrup in a bowl, set aside to cool.
• CHOCOLATE CROUSTILLANT
1. Melt the chocolate over a double boiler.
2. Stir until melted and no lumps. Remove from the boiler.
3. Add in the crushed Feuilletine flakes. Mix until well incorporated.
4. Lay one of the jocondo sheet on a board. Transfer the chocolate croustillant on the sheet. Spread it evenly. Refrigerate while working on the next step.
• CHOCOLATE GANACHE
1. In a bowl, add the chocolate and hot whipping cream. Make sure the chocolate submerge into the ccream. Let it rest for 2 minutes.
2. Mix until no lumps. If there are still stubborn lumps, pop into microwave for a few seconds, then mix it again until no lumps.
3. Refrigerate for 30 minutes to thicken the ganache.
4. After chilling, give it a quick mix with an electric mixer. The ganache will be creamy and stiff.
• COFFEE BUTTERCREAM
1. In a small bowl, add instant coffee and hot water.
2. Mix until the coffee is well dissolved.
3. In a mixing bowl, add butter. Mix until creamy, fluffy and pale.
4. Add in the condensed milk, mix until well combined.
5. Add in the coffee, mix until well combined.
• ASSEMBLE THE CAKE
(refer to the link above)
• CHOCOLATE GLAZE
1. Melt the chocolate over a double boiler.
2. Stir until melted and no lumps. Remove from the boiler.
3. Add in the oil. Mix until well combined.
4. Pour over the chilled cake.
5. Spread the chocolate evenly to get smooth surface.
6. Refrigerate for 15 minutes.
1. Trim the sides of the cake. Slice the cake into 5 pieces.
2. Garnish the top with chocolate flakes and edible gold flakes.
3. Cake is ready to serve.
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- published: 02 Apr 2021
- views: 55183
5:53
Opera Cake – Bruno Albouze
The Opera Cake, also known as the "Gâteau Opéra," is a legendary creation that originated in the kitchens of the famous French pastry chef Cyriaque Gavillon. It...
The Opera Cake, also known as the "Gâteau Opéra," is a legendary creation that originated in the kitchens of the famous French pastry chef Cyriaque Gavillon. It is a symphony of flavors and textures, combining layers of delicate almond sponge cake, coffee buttercream, and rich chocolate ganache. Every bite is a harmonious blend of sweetness, bitterness, and velvety smoothness. As you take your first bite, the velvety coffee buttercream dances on your palate, complementing the nutty flavors of the cake. And just when you thought it couldn't get any better, the luscious chocolate ganache takes center stage, enveloping your taste buds in a rich and decadent embrace. But the magic of the Opera Cake doesn't stop at its flavor. Bruno Albouze, with his unparalleled creativity, shows you how to assemble and decorate this masterpiece step by step. His clear and concise instructions make it easy for even the most novice bakers to achieve professional-looking results. From the perfectly smooth ganache glaze to the elegant chocolate square decorations, no detail is left to chance. Whether you're a seasoned baker looking to expand your repertoire or a passionate dessert enthusiast eager to try your hand at an iconic French dessert, you've come to the right place.
To get the full recipe go to https://brunoalbouze.com/recipes/pf-opera-cake-masterclass/
ADD ME ON:
Instagram@ https://www.instagram.com/brunoalbouze
Facebook@ https://www.facebook.com/brunoskitchen
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#opera #recipe #youtube #cake #skills #pastry #chef #ganache #food #cuisine #Lenôtre #masterclass #
https://wn.com/Opera_Cake_–_Bruno_Albouze
The Opera Cake, also known as the "Gâteau Opéra," is a legendary creation that originated in the kitchens of the famous French pastry chef Cyriaque Gavillon. It is a symphony of flavors and textures, combining layers of delicate almond sponge cake, coffee buttercream, and rich chocolate ganache. Every bite is a harmonious blend of sweetness, bitterness, and velvety smoothness. As you take your first bite, the velvety coffee buttercream dances on your palate, complementing the nutty flavors of the cake. And just when you thought it couldn't get any better, the luscious chocolate ganache takes center stage, enveloping your taste buds in a rich and decadent embrace. But the magic of the Opera Cake doesn't stop at its flavor. Bruno Albouze, with his unparalleled creativity, shows you how to assemble and decorate this masterpiece step by step. His clear and concise instructions make it easy for even the most novice bakers to achieve professional-looking results. From the perfectly smooth ganache glaze to the elegant chocolate square decorations, no detail is left to chance. Whether you're a seasoned baker looking to expand your repertoire or a passionate dessert enthusiast eager to try your hand at an iconic French dessert, you've come to the right place.
To get the full recipe go to https://brunoalbouze.com/recipes/pf-opera-cake-masterclass/
ADD ME ON:
Instagram@ https://www.instagram.com/brunoalbouze
Facebook@ https://www.facebook.com/brunoskitchen
Pinterest@ https://www.pinterest.com/brunoalbouze
#opera #recipe #youtube #cake #skills #pastry #chef #ganache #food #cuisine #Lenôtre #masterclass #
- published: 20 Feb 2015
- views: 1124341
1:00
Opera Cake | Vegan
Opera cake (Gâteau opéra) is a French cake which is made with layers of almond sponge cake, soaked in coffee syrup, layered with ganache & coffee French butterc...
Opera cake (Gâteau opéra) is a French cake which is made with layers of almond sponge cake, soaked in coffee syrup, layered with ganache & coffee French buttercream, & covered in a chocolate glaze.
Joconde Sponge
- almond flour (60g | 2.1oz)
- flour (170g | 6oz)
- powdered sugar (125g | 4.4oz)
- baking powder (1 tbsp)
- butter melted (60g | 2.1oz)
- plant milk (250ml | 8.4 fl oz)
- pinch of salt
Coffee Syrup
- instant espresso powder (1/2 tbsp)
- hot water (80ml | 2.7 fl oz)
- sugar (30g | 1oz)
- brandy or cognac (1/2 or 1 tbsp)
French Coffee Buttercream
- instant espresso powder (1 tbsp)
- hot water (1 tbsp)
- powdered sugar (100g | 3.5oz)
- butter (190g | 6.7oz)
Chocolate Ganache
- vegan cream (150ml | 5 fl oz)
- dark chocolate (150g | 5.3oz)
Chocolate Glaze
- dark chocolate (100g | 3.5oz)
- oil (1 tbsp)
Instructions:
1. Joconde sponge: Preheat the oven to 180C|355F. Mix all the ingredients for the sponge together. Line a baking sheet (40x30cm | 17x11inch) with parchment paper and pour the batter into the pan. Bake for 12-15 mins. After baking let cool completely.
2. Buttercream: Dissolve espresso powder in 1 tbsp of water. Add the butter in a bowl, whisk a little bit. Add the powdered sugar & coffee and whisk until pale & fluffy.
3. Coffee syrup: Dissolve the espresso powder in the hot water, then add the sugar & brandy, mix all together & let cool.
4. Chocolate ganache: Heat the vegan cream in a pot & bring to a simmer on a low-heat. Take it off the heat & add the chopped chocolate. Let the chocolate melt & gently stir until it’s completely smooth. Let it cool.
5. Assemble: Cut the cake evenly into four squares. Place a layer on a serving plate & brush it with the coffee syrup. Spread half of the ganache over the soaked sponge. Top with a second layer of sponge & brush it again with the coffee syrup. Spread half of the buttercream over the soaked sponge. Repeat the process. Chill the cake for about 30-60 mins.
6. Glaze: Melt the chocolate for the glaze, add the oil & stir. Pour the glaze over top of the cake. Chill until firm.
7. When the cake is firm, trim away the edges of the cake to get clean layers with a warm knife, then cut slices. Serve & Enjoy!
#shorts #vegan #france #operacake #opera #veganbaking #baking #frenchcuisine
https://wn.com/Opera_Cake_|_Vegan
Opera cake (Gâteau opéra) is a French cake which is made with layers of almond sponge cake, soaked in coffee syrup, layered with ganache & coffee French buttercream, & covered in a chocolate glaze.
Joconde Sponge
- almond flour (60g | 2.1oz)
- flour (170g | 6oz)
- powdered sugar (125g | 4.4oz)
- baking powder (1 tbsp)
- butter melted (60g | 2.1oz)
- plant milk (250ml | 8.4 fl oz)
- pinch of salt
Coffee Syrup
- instant espresso powder (1/2 tbsp)
- hot water (80ml | 2.7 fl oz)
- sugar (30g | 1oz)
- brandy or cognac (1/2 or 1 tbsp)
French Coffee Buttercream
- instant espresso powder (1 tbsp)
- hot water (1 tbsp)
- powdered sugar (100g | 3.5oz)
- butter (190g | 6.7oz)
Chocolate Ganache
- vegan cream (150ml | 5 fl oz)
- dark chocolate (150g | 5.3oz)
Chocolate Glaze
- dark chocolate (100g | 3.5oz)
- oil (1 tbsp)
Instructions:
1. Joconde sponge: Preheat the oven to 180C|355F. Mix all the ingredients for the sponge together. Line a baking sheet (40x30cm | 17x11inch) with parchment paper and pour the batter into the pan. Bake for 12-15 mins. After baking let cool completely.
2. Buttercream: Dissolve espresso powder in 1 tbsp of water. Add the butter in a bowl, whisk a little bit. Add the powdered sugar & coffee and whisk until pale & fluffy.
3. Coffee syrup: Dissolve the espresso powder in the hot water, then add the sugar & brandy, mix all together & let cool.
4. Chocolate ganache: Heat the vegan cream in a pot & bring to a simmer on a low-heat. Take it off the heat & add the chopped chocolate. Let the chocolate melt & gently stir until it’s completely smooth. Let it cool.
5. Assemble: Cut the cake evenly into four squares. Place a layer on a serving plate & brush it with the coffee syrup. Spread half of the ganache over the soaked sponge. Top with a second layer of sponge & brush it again with the coffee syrup. Spread half of the buttercream over the soaked sponge. Repeat the process. Chill the cake for about 30-60 mins.
6. Glaze: Melt the chocolate for the glaze, add the oil & stir. Pour the glaze over top of the cake. Chill until firm.
7. When the cake is firm, trim away the edges of the cake to get clean layers with a warm knife, then cut slices. Serve & Enjoy!
#shorts #vegan #france #operacake #opera #veganbaking #baking #frenchcuisine
- published: 22 Feb 2023
- views: 776
0:17
7-Layer Gluten-free Vegan Opera Cake Recipe #glutenfreecake #vegandessert #dairyfreedessert #cake
Making a French opera cake might seem like a lot of work but following the step by step procedure makes it easy. Since we are making a gluten free and vegan ope...
Making a French opera cake might seem like a lot of work but following the step by step procedure makes it easy. Since we are making a gluten free and vegan opera cake recipe, gluten free joconde sponge is used as the base. To make it less greasy and low on sugar, a coffee whipped ganache is used instead of coffee buttercream.
🎯 Where to get hard to find ingredients - https://www.amazon.co.uk/shop/chefrommelreyes
🍰 Get the full recipe here ------►https://www.bakefree.net/post/gluten-free-vegan-opera-cake
👌 SUBSCRIBE ------► https://www.youtube.com/@Bakefree2023
💗 INSTAGRAM ------► https://www.instagram.com/rommel_bakefree/
📚 READ & LEARN ------► https://www.bakefree.net/ebooks
------------------------------------------------------------------------------------------------------------------
[ AFFILIATE DISCLAIMER: BakeFree is a participant in the Amazon Associates Program, an affiliate program. Although it does not cost you something, we earn a small commission every time you click and make a purchase through one of those links. These links will help you find products we specifically use for our recipes and we highly recommend them to produce the best result. ]
https://wn.com/7_Layer_Gluten_Free_Vegan_Opera_Cake_Recipe_Glutenfreecake_Vegandessert_Dairyfreedessert_Cake
Making a French opera cake might seem like a lot of work but following the step by step procedure makes it easy. Since we are making a gluten free and vegan opera cake recipe, gluten free joconde sponge is used as the base. To make it less greasy and low on sugar, a coffee whipped ganache is used instead of coffee buttercream.
🎯 Where to get hard to find ingredients - https://www.amazon.co.uk/shop/chefrommelreyes
🍰 Get the full recipe here ------►https://www.bakefree.net/post/gluten-free-vegan-opera-cake
👌 SUBSCRIBE ------► https://www.youtube.com/@Bakefree2023
💗 INSTAGRAM ------► https://www.instagram.com/rommel_bakefree/
📚 READ & LEARN ------► https://www.bakefree.net/ebooks
------------------------------------------------------------------------------------------------------------------
[ AFFILIATE DISCLAIMER: BakeFree is a participant in the Amazon Associates Program, an affiliate program. Although it does not cost you something, we earn a small commission every time you click and make a purchase through one of those links. These links will help you find products we specifically use for our recipes and we highly recommend them to produce the best result. ]
- published: 13 Sep 2023
- views: 1362