Welcome back to episode 3 of my Baking Series, “From Classic to Iconic”, where I show you how to turn timeless, classic desserts into modern and elegant entremet cakes.
In this episode, I wanted to recreate the classic French Opera Cake!
I really love this cake, so I thought it would be fun to turn it into an entremet cake – and I honestly think it turned out amazing!
Several of my friends (who try all my cakes, haha) said this is one of their favorites of all the cakes I’ve made. And I agree – it tastes amazing!
This isn’t just another Opera Cake, either. This version has some new elements and more textures. I promise you won’t regret trying it.
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cake from start to finish:
Day 1
Milk Chocolate Crémeux Spiral:
Note: The recipe makes enough for two spirals, so you have an extra in case the first one doesn’t come out of the mold nicely. If you only want to make one spiral, the recipe can be halved.
- 0.5 gelatin sheet (1 sheet = 1.75 g, bloom value 240)
- 125 g milk chocolate (33%)
- 40 g egg yolks (approx. 2 medium egg yolks)
- 10 g caster sugar
- 160 ml heavy cream (min. 35%)
- a pinch of sea salt
- Soak the gelatin in cold water for 5–10 minutes.
- Carefully melt the chocolate (in a bowl over a pan of simmering water, if needed) and set it aside in a bowl.
