{"id":3865,"date":"2018-02-09T09:58:22","date_gmt":"2018-02-09T01:58:22","guid":{"rendered":"https:\/\/tottstore.com\/recipes\/?p=3865"},"modified":"2018-02-09T09:58:22","modified_gmt":"2018-02-09T01:58:22","slug":"classic-french-opera-cake","status":"publish","type":"post","link":"https:\/\/tottstore.com\/recipes\/classic-french-opera-cake\/","title":{"rendered":"Classic French Opera Cake"},"content":{"rendered":"<div class=\"row row-small\"  id=\"row-1891452781\">\n\n\t<div id=\"col-377492462\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><span style=\"font-size: 12px; color: #333333;\"><a style=\"color: #333333;\" href=\"https:\/\/tottstore.com\/recipes\/\">&lt; Back to Recipe Listings<\/a><\/span><\/p>\n<h1>Classic French Opera Cake<\/h1>\n<h1><strong style=\"color: #555555; font-size: 14.4px;\">by Lin Weixian<\/strong><\/h1>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-377492462 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1683752239\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner text-right\"  >\n\t\t\t\n\t\t\t\n<div class='printomatic pom-default ' id='id1378'  data-print_target='article'><\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1683752239 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n<style>\n#row-1891452781 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<div class=\"row row-small\"  id=\"row-519288556\">\n\n\t<div id=\"col-184226013\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p>If you\u2019ve never tried this Classic French Opera Cake, you\u2019re in for a treat! This decadent layered coffee cake is made with Biscuit Jaconde, soaked with coffee syrup followed by a layer of coffee buttercream!<\/p>\n<p><strong>Cuisine :<\/strong>\u00a0Baking \u00a0<strong>Course :<\/strong>\u00a0Dessert \u00a0<strong>Skill Level :<\/strong> Novice<br \/>\n<strong>Prep :<\/strong>\u00a055\u00a0mins <strong>Cook :<\/strong>\u00a015 mins <strong>Ready in :<\/strong>\u00a01 hr 10\u00a0mins \u00a0<strong>Serves :<\/strong> 1-2 Servings<\/p>\n<hr \/>\n<p><strong>INGREDIENTS \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/p>\n<ul>\n<li><strong>Biscuit Jaconde<\/strong>\n<ul>\n<li>340gm Almond Flour<\/li>\n<li>340gm Sifted Icing Sugar<\/li>\n<li>460gm Eggs<\/li>\n<li>105gm Sifted Cake Flour<\/li>\n<li>240gm Egg Whites<\/li>\n<li>70gm Sugar<\/li>\n<\/ul>\n<\/li>\n<li><strong>Coffee Ganache<\/strong>\n<ul>\n<li>40gm Sugar<\/li>\n<li>40gm Glucose<\/li>\n<li>5gm Nescafe<\/li>\n<li>130gm Cream<\/li>\n<li>130gm Dark Chocolate<\/li>\n<li>40gm Unsalted Butter<\/li>\n<\/ul>\n<\/li>\n<li><strong>Coffee Buttercream<\/strong>\n<ul>\n<li>140gm Egg Yolks<\/li>\n<li>220gm Sugar<\/li>\n<li>70gm Water<\/li>\n<li>350gm Unsalted Butter, softened<\/li>\n<li>Coffee Essence as needed<\/li>\n<\/ul>\n<\/li>\n<li><strong>Coffee Syrup<\/strong>\n<ul>\n<li>300gm Sugar Syrup<\/li>\n<li>300gm Water<\/li>\n<li>25gm Nescafe<\/li>\n<\/ul>\n<\/li>\n<li><strong>Dark Chocolate Coating<\/strong>\n<ul>\n<li>70gm Dark Chocolate<\/li>\n<li>225gm Dark Chocolate Compound<\/li>\n<li>60gm Water<\/li>\n<li>60gm Sugar<\/li>\n<li>115gm Cream<\/li>\n<li>20gm Glucose<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><span style=\"font-size: 14.4px;\">\t\t<\/div>\n\t\t\t\t\n<style>\n#col-184226013 > .col-inner {\n  padding: 0% 0% 0% 0%;\n  margin: -10px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t<\/span><\/p>\n\n\t<div id=\"col-563202827\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3869\" src=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2018\/02\/Opera-Cake.jpg\" alt=\"\" width=\"600\" height=\"400\" srcset=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2018\/02\/Opera-Cake.jpg 600w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2018\/02\/Opera-Cake-300x200.jpg 300w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2018\/02\/Opera-Cake-24x16.jpg 24w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2018\/02\/Opera-Cake-36x24.jpg 36w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2018\/02\/Opera-Cake-48x32.jpg 48w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/>\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1423010664\" class=\"col medium-7 small-12 large-7 small-col-first\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<style>\n#row-519288556 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<p><strong>DIRECTIONS FOR BISCUIT JACONDE<\/strong><\/p>\n<ol>\n<li>Whisk up almond flour, sifted icing sugar, eggs to ribbon stage.<\/li>\n<li>Fold sifted cake flour into the egg mixture and set aside.<\/li>\n<li>Prepare common meringue and whip till soft peak.<\/li>\n<li>Add one third of the common meringue to the first mixture and mix well.<\/li>\n<li>Fold this mixture into the rest of the common meringue.<\/li>\n<li>Spread on a tray lined with parchment paper.<\/li>\n<li>Bake at 190\u00b0C for 6-8mins.<\/li>\n<li>Cool down on rack once out of the oven.<\/li>\n<\/ol>\n<p><strong>DIRECTIONS FOR COFFEE GANACHE<\/strong><\/p>\n<ol>\n<li>Bring to boil the sugar, glucose, Nescafe and cream.<\/li>\n<li>Add bit-by-bit into the dark chocolate.<\/li>\n<li>Create a proper emulsification and finish it off with butter.<\/li>\n<li>Set aside for later use.<\/li>\n<\/ol>\n<p><strong>DIRECTIONS FOR COFFEE BUTTERCREAM<\/strong><\/p>\n<ol>\n<li>Whisk up yolks to ribbon stage.<\/li>\n<li>Cook sugar and water to 118 \u00b0C.<\/li>\n<li>Add into whipped yolk and whisk till cool.<\/li>\n<li>Switch to paddle and gradually add butter till fully combined.<\/li>\n<li>Add coffee essence as needed.<\/li>\n<li>Set aside for later use.<\/li>\n<\/ol>\n<p><strong>DIRECTIONS FOR COFFEE SYRUP<\/strong><\/p>\n<ol>\n<li>Warm the water to melt the Nescafe.<\/li>\n<li>Add sugar syrup and set is aside for later use.<\/li>\n<\/ol>\n<p><strong>DIRECTIONS FOR DARK CHOCOLATE COATING<\/strong><\/p>\n<ol>\n<li>Combine dark chocolate and dark chocolate compound in a bowl.<\/li>\n<li>Bring to boil water, sugar, cream and glucose.<\/li>\n<li>Pour into bowl containing chocolate and blend till fully combined.<\/li>\n<li>Set aside for later use.<\/li>\n<\/ol>\n<p><strong>ASSEMBLING<\/strong><\/p>\n<ol>\n<li>Coat a thin layer of chocolate on one sheet of jaconde.<\/li>\n<li>Place the coated side of the jaconde on a tray lined with parchment paper.<\/li>\n<li>Soak with 200gm of coffee syrup and spread 500gm of coffee buttercream on top.<\/li>\n<li>Cover with second sheet of jaconde. Soak with 200gm of coffee syrup and spread all the coffee ganache on top.<\/li>\n<li>Cover with the last sheet of jaconde. Soak with the remaining coffee syrup and spread a thin layer of coffee buttercream before setting it in the chiller until ready to be coated.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>If you\u2019ve never tried this Classic French Opera Cake, you\u2019re in for a treat! This decadent layered coffee cake is made with Biscuit Jaconde, soaked with coffee syrup followed by a layer of coffee buttercream!  <\/p>\n","protected":false},"author":3,"featured_media":3869,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"tags":[],"course":[56],"cuisine":[64],"difficulty":[69],"time":[75],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Classic French Opera Cake | ToTT Store<\/title>\n<meta name=\"description\" content=\"If you\u2019ve never tried this Classic French Opera Cake, you\u2019re in for a treat! This decadent layered coffee cake is made with Biscuit Jaconde, soaked with coffee syrup followed by a layer of coffee buttercream!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tottstore.com\/recipes\/classic-french-opera-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Classic French Opera Cake | ToTT Store\" \/>\n<meta property=\"og:description\" content=\"If you\u2019ve never tried this Classic French Opera Cake, you\u2019re in for a treat! This decadent layered coffee cake is made with Biscuit Jaconde, soaked with coffee syrup followed by a layer of coffee buttercream!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tottstore.com\/recipes\/classic-french-opera-cake\/\" \/>\n<meta property=\"og:site_name\" content=\"ToTT Store Singapore - Recipes\" \/>\n<meta property=\"article:published_time\" content=\"2018-02-09T01:58:22+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2018\/02\/Opera-Cake.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"editor\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"editor\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/tottstore.com\/recipes\/classic-french-opera-cake\/\",\"url\":\"https:\/\/tottstore.com\/recipes\/classic-french-opera-cake\/\",\"name\":\"Classic French Opera Cake | ToTT Store\",\"isPartOf\":{\"@id\":\"https:\/\/tottstore.com\/recipes\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/tottstore.com\/recipes\/classic-french-opera-cake\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/tottstore.com\/recipes\/classic-french-opera-cake\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2018\/02\/Opera-Cake.jpg\",\"datePublished\":\"2018-02-09T01:58:22+00:00\",\"dateModified\":\"2018-02-09T01:58:22+00:00\",\"author\":{\"@id\":\"https:\/\/tottstore.com\/recipes\/#\/schema\/person\/d2ceabec7a2ae72cf4f5832359e9e463\"},\"description\":\"If you\u2019ve never tried this Classic French Opera Cake, you\u2019re in for a treat! This decadent layered coffee cake is made with Biscuit Jaconde, soaked with coffee syrup followed by a layer of coffee buttercream!\",\"breadcrumb\":{\"@id\":\"https:\/\/tottstore.com\/recipes\/classic-french-opera-cake\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/tottstore.com\/recipes\/classic-french-opera-cake\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/tottstore.com\/recipes\/classic-french-opera-cake\/#primaryimage\",\"url\":\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2018\/02\/Opera-Cake.jpg\",\"contentUrl\":\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2018\/02\/Opera-Cake.jpg\",\"width\":600,\"height\":400},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/tottstore.com\/recipes\/classic-french-opera-cake\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/tottstore.com\/recipes\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Classic French Opera Cake\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/tottstore.com\/recipes\/#website\",\"url\":\"https:\/\/tottstore.com\/recipes\/\",\"name\":\"ToTT Store Singapore - Recipes\",\"description\":\"ToTT Store Singapore - Recipes\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/tottstore.com\/recipes\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/tottstore.com\/recipes\/#\/schema\/person\/d2ceabec7a2ae72cf4f5832359e9e463\",\"name\":\"editor\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Classic French Opera Cake | ToTT Store","description":"If you\u2019ve never tried this Classic French Opera Cake, you\u2019re in for a treat! This decadent layered coffee cake is made with Biscuit Jaconde, soaked with coffee syrup followed by a layer of coffee buttercream!","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/tottstore.com\/recipes\/classic-french-opera-cake\/","og_locale":"en_US","og_type":"article","og_title":"Classic French Opera Cake | ToTT Store","og_description":"If you\u2019ve never tried this Classic French Opera Cake, you\u2019re in for a treat! This decadent layered coffee cake is made with Biscuit Jaconde, soaked with coffee syrup followed by a layer of coffee buttercream!","og_url":"https:\/\/tottstore.com\/recipes\/classic-french-opera-cake\/","og_site_name":"ToTT Store Singapore - Recipes","article_published_time":"2018-02-09T01:58:22+00:00","og_image":[{"width":600,"height":400,"url":"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2018\/02\/Opera-Cake.jpg","type":"image\/jpeg"}],"author":"editor","twitter_card":"summary_large_image","twitter_misc":{"Written by":"editor","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/tottstore.com\/recipes\/classic-french-opera-cake\/","url":"https:\/\/tottstore.com\/recipes\/classic-french-opera-cake\/","name":"Classic French Opera Cake | ToTT Store","isPartOf":{"@id":"https:\/\/tottstore.com\/recipes\/#website"},"primaryImageOfPage":{"@id":"https:\/\/tottstore.com\/recipes\/classic-french-opera-cake\/#primaryimage"},"image":{"@id":"https:\/\/tottstore.com\/recipes\/classic-french-opera-cake\/#primaryimage"},"thumbnailUrl":"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2018\/02\/Opera-Cake.jpg","datePublished":"2018-02-09T01:58:22+00:00","dateModified":"2018-02-09T01:58:22+00:00","author":{"@id":"https:\/\/tottstore.com\/recipes\/#\/schema\/person\/d2ceabec7a2ae72cf4f5832359e9e463"},"description":"If you\u2019ve never tried this Classic French Opera Cake, you\u2019re in for a treat! This decadent layered coffee cake is made with Biscuit Jaconde, soaked with coffee syrup followed by a layer of coffee buttercream!","breadcrumb":{"@id":"https:\/\/tottstore.com\/recipes\/classic-french-opera-cake\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/tottstore.com\/recipes\/classic-french-opera-cake\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/tottstore.com\/recipes\/classic-french-opera-cake\/#primaryimage","url":"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2018\/02\/Opera-Cake.jpg","contentUrl":"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2018\/02\/Opera-Cake.jpg","width":600,"height":400},{"@type":"BreadcrumbList","@id":"https:\/\/tottstore.com\/recipes\/classic-french-opera-cake\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/tottstore.com\/recipes\/"},{"@type":"ListItem","position":2,"name":"Classic French Opera Cake"}]},{"@type":"WebSite","@id":"https:\/\/tottstore.com\/recipes\/#website","url":"https:\/\/tottstore.com\/recipes\/","name":"ToTT Store Singapore - Recipes","description":"ToTT Store Singapore - Recipes","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/tottstore.com\/recipes\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/tottstore.com\/recipes\/#\/schema\/person\/d2ceabec7a2ae72cf4f5832359e9e463","name":"editor"}]}},"_links":{"self":[{"href":"https:\/\/tottstore.com\/recipes\/wp-json\/wp\/v2\/posts\/3865"}],"collection":[{"href":"https:\/\/tottstore.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tottstore.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tottstore.com\/recipes\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/tottstore.com\/recipes\/wp-json\/wp\/v2\/comments?post=3865"}],"version-history":[{"count":1,"href":"https:\/\/tottstore.com\/recipes\/wp-json\/wp\/v2\/posts\/3865\/revisions"}],"predecessor-version":[{"id":3870,"href":"https:\/\/tottstore.com\/recipes\/wp-json\/wp\/v2\/posts\/3865\/revisions\/3870"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tottstore.com\/recipes\/wp-json\/wp\/v2\/media\/3869"}],"wp:attachment":[{"href":"https:\/\/tottstore.com\/recipes\/wp-json\/wp\/v2\/media?parent=3865"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tottstore.com\/recipes\/wp-json\/wp\/v2\/tags?post=3865"},{"taxonomy":"course","embeddable":true,"href":"https:\/\/tottstore.com\/recipes\/wp-json\/wp\/v2\/course?post=3865"},{"taxonomy":"cuisine","embeddable":true,"href":"https:\/\/tottstore.com\/recipes\/wp-json\/wp\/v2\/cuisine?post=3865"},{"taxonomy":"difficulty","embeddable":true,"href":"https:\/\/tottstore.com\/recipes\/wp-json\/wp\/v2\/difficulty?post=3865"},{"taxonomy":"time","embeddable":true,"href":"https:\/\/tottstore.com\/recipes\/wp-json\/wp\/v2\/time?post=3865"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}