Opera cake is a relatively new (1950s), yet classic, French pastry known for its thin layers of many components — three layers of almond sponge cake soaked in espresso syrup, espresso buttercream, ganache, and a dark chocolate icing or glaze. We’re keeping with the traditional square shape and trimmed, unfrosted sides. Traditionally it’s decorated with the name “Opera” written on top, accompanied by some gold leaf. We’re simplifying things with a no-fuss gold luster dust embellishment.
But, let’s break down each component. The sponge cakes are light and tender, getting their ethereal texture (and leavening) from beaten egg whites. Brushing each layer with a flavored simple
