Dessert

(Cakes) Opera is for Dessert.

(Cakes) Opera takes several minutes to prepare.

(Cakes) Opera takes several minutes to cook.

(Cakes) Opera makes 24 servings.

The ingredients for (Cakes) Opera are:

* 6 large egg whites, at room temperature
* 2 tablespoons (30 grams) granulated sugar
* 2 cups (225 grams) ground blanched almonds
* 2 1/4 cups (225 grams) confectioners' sugar, sifted
* 6 large eggs
* 1/2 cup (70 grams) all-purpose flour
* 3 tablespoons (45 grams) unsalted butter, melted and cooled briefly

The coffee syrup:

Here is how you make (Cakes) Opera:

*1. To make the cake: Position the racks to divide the oven into thirds and preheat the oven to 425 degrees F (220 degrees C). Line two 12 1/2-x15 1/2-inch (31-x-39-cm) jelly-roll pans with parchment paper and brush with melted butter. (This is in addition to the quantity in the ingredient list.)2. Working in a clean dry mixer bowl fitted with the whisk attachment, beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the whites into another bowl.3. In a mixer fitted with the paddle attachment, beat the almonds, confectioners' sugar and whole eggs on medium speed until light and voluminous, about 3 minutes. Add the flour and beat on low speed only until it disappears. Using a rubber spatula, gently fold the meringue into the almond mixture, then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.4. Bake the cakes for 5 to 7 minutes, or until they are lightly browned and just springy to the touch. Put the pans on a heatproof counter, cover each with a sheet of parchment or wax paper, turn the cakes over and unmold. Carefully peel away the parchment, turn the parchment over and use it to cover the exposed sides of the cakes. Let the cakes come to room temperature between the parchment or wax paper sheets. (The cakes can be made up to 1 day ahead, wrapped and kept at room temperature.)5. To make the syrup: Stir everything together in a small saucepan and bring to the boil. Cool. (The syrup can be covered and refrigerated for up to 1 week.)12. To assemble the cake: Line a baking sheet with parchment or wax paper. Working with one sheet of cake at a time, trim the cake so that you have two pieces: one 10-x-10-inches (25-x-25-cm) square and one 10-x-5-inches (25-x-12.5-cm) rectangle. Place one square of cake on the parchment and moisten the layer with coffee syrup. Spread about three-quarters of the coffee buttercream evenly over the cake. (If the buttercream is soft, put the cake in the freezer for about 10 minutes before proceeding.) Top with the two rectangular pieces of cake, placing them side by side to form a square; moisten with syrup. Spread the ganache over the surface, top with the last cake layer, moisten, then chill the cake in the freezer for about 10 minutes. Cover the top of the cake with a thin layer of coffee buttercream. (This is to smooth the top and ready it for the glaze - so go easy.) Refrigerate the cake for at least 1 hour or for up to 6 hours; it should be cold when you pour over the glaze. If you're in a hurry, pop the cake into the freezer for about 20 minutes, then continue.Keeping: Each element of the cake can be made ahead, as can the assembled cake. The cake can be kept in the refrigerator, away from foods with strong odors, for 1 day, or you can freeze the cake, wrap it airtight once it is frozen, and keep it frozen for 1 month; defrost, still wrapped, overnight in the refrigerator.Number of Servings: 24Recipe submitted by SparkPeople user RYEAXL1.

The nutritional information for (Cakes) Opera is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 370.5

• Total Fat: 25.7 g
• Cholesterol: 78.0 mg
• Sodium: 49.2 mg
• Total Carbs: 28.3 g
• Dietary Fiber: 3.2 g
• Protein: 8.3 g