Thanks to the large amount of almond it contains, we will be able to achieve a cake that is consistent enough so that it does not crumble after being soaked. The peculiarity of this sponge is that it must have a fine thickness, but at the same time be able to achieve a very juicy result after soaking it in coffee syrup. Gastón Lenôtre in the 1960s, claimed that the invention of this cake was his own.Īlso known as Gioconda sponge, this is a sponge that could be defined as a Genoese sponge made with almonds. To this day, it is still the best-selling cake in Dalloyau. However, it was his wife Andrée Gavillon who gave the name “Opera” in homage to some Ópera Garnier dancers who came to his shop. The second tells us that in 1955, Cyriaque Gavillon, a pastry chef from Dalloyau, founded in 1682, created a cake consisting of three layers of Joconde sponge cake, soaked in coffee syrup and filled with a cream of coffee butter and chocolate ganache. Louis Clichy, from whom the cake takes its name, presented this preparation to the attendees and made them fall in love with it. The first of these dates back to a Culinary Exhibition in Paris in 1903. There are two stories that tell how this cake could have taken place. Opera Torte is a classic creation of French pastries with a somewhat uncertain origin. With the recipe and following the cuts that I have made, we obtain 2 cakes of 10 cm of side and one of 10cmx5cm. The elaboration of the cake was followed by the book “ Baking and Pastry”.

What does opera cake taste like