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Opera Cream Cake Recipe Bonbonerie

Prep Time1 hr 40 mins
Cook Time30 mins
Total Time2 hrs 10 mins
Course: dessert
Cuisine: French
Servings: 6


For Almond Cake

  • 6 eggs
  • 2 tbsp powdered sugar
  • 2 cups grounded almonds
  • 1/2 cup all-purpose flour
  • 3 tbsp melted butter

For coffee buttercream

  • 2 tbsp espresso or whatever you like
  • 5 tbsp water
  • 1 cup sugar
  • 1 tbsp vanilla essence
  • 1 egg and 1 egg yolk
  • 7 ounces butter

For Chocolate Ganache

  • Chocolate
  • Whip cream

For Butter Cream

  • 5 Egg yolks
  • 140 gm sugar
  • 35 ml water
  • 2 gm Cream
  • 280 gm butter

For Chocolate coating

  • Chocolate 200gm
  • Oil 50gm


  • Take a bowl and add icing sugar and almond flour in it and mix well. Now add eggs into it one by one and beat well until it gets a creamy mixture. Then add flour to it.
  • Add egg white with a pinch of salt in a blender for making cream with sugar in it.
  • Then in the prepared batter add the egg white foam. Mix well and then put in some oil.
  • Grab your baking dishes with butter paper on the flour and pour the mixture into it. Plane the surface with a knife and bake for 10 minutes at 200F.
  • Now for cake syrup, take a saucepan filled with water and add sugar and coffee to it. Stir it at low heat until it boils and put it aside in a bowl.
  • Now for buttercream adds the boiled coffee and sugar in a blender with egg yolks and then add butter in it. And your frosting is ready.
  • Your almond sponge is already baked. Now we are looking forward to its topping and layering.
  • Soak the sponge with the syrup for a flavor of coffee and add a thick and smooth layer of buttercream. Make layers and repeat the process. Also, make a layer of chocolate.
  • In the end, glazing is done with the melted chocolate, and decorate your cake with cream and chocolate chips. Serve your Opera by slicing it.