Room temperature is a funny thing to gauge – I mean, is your kitchen the same steady temperature the whole year round? Anyway, needless to say, I added the butter when it was decidedly not room temperature. This required the makings of a sugar syrup that is then beaten into whisked eggs, before mixing in softened room-temperature butter. The coffee syrup was easy, just boiling together water, sugar and coffee in a pan. I used the recipe from Dorie Greenspan’s Paris Sweets, having heard many a good thing about both author and cookbook.
The making of this Gateau L’Opera was kinda like that. You know when you see them panicking about techniques they’ve never practised, and the cake tins and bowls start piling up, and Mel and Sue start counting down…. After making it, I realise I could never be a contestant on the Great British Bake Off.
This cake is not for the faint-hearted baker. There’s something so enticing about fancy, fancy Parisian style desserts. This opera cake had all the makings of a showstopping creation – three layers of syrup-soaked joconde sponge, coffee buttercream, chocolate ganache, and the final layer of chocolate glaze.
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