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EGGLESS OPERA CAKE
| ULTIMATE RECIPE
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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!

Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.

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 [â…“ cup] semi-sweet chocolate

50g [½ cup] Feuilletine flakes

 

  • CHOCOLATE GANACHE

120g [â…” 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 [â…“ 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

  1. Flip the sheet so that the chocolate croustillant will be at the bottom.

  2. Brush the sponge with syrup.

  3. Add half the buttercream and spread it evenly.

  4. Place another sponge sheet.

  5. Brush the sponge with syrup.

  6. Add the chocolate ganache on the sheet and spread it evenly.

  7. Place the last sponge sheet.

  8. Brush the sponge with syrup.

  9. Add the remaining buttercream and spread it evenly.

  10. Refrigerate 20-30 minutes.

 

  • 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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