Opera cake
The opera cake ( French gâteau opéra ) is a French flat cake made of almond - biscuit layers ( French Joconde ), with Grand Marnier soaked, ganache and coffee - butter cream is made and is then coated with chocolate.
History of origin
The "gâteau opéra" from 1899, the invention of which the pâtisserie houses Lenôtre and Dalloyau are arguing about, is considered to be the forerunner of today's cake ( French gâteau ) . Dalloyau refers to his employee Cyriaque Gavillon, who is said to have invented it in 1955 from different layers of café cream, ganache and biscuit, covered with a topping of smooth chocolate. His wife compared the finished product with the stage at the Paris Opera , and since then it has been called “Opéra”. Lenôtre wanted it created in 1966. Others believe that Louis Clichy presented the same cake as early as 1903 at the Exposition Culinaire in Paris. The “Opéra” is only offered in pâtisseries .
Web links
Individual evidence
- ↑ Bettina de Cosnac, Reading Tour Paris: The Perfume of a City , 2018, o. P.
- ↑ Le coup de coeur de Cyriaque Gavillon ( Memento of October 31, 2010 in the Internet Archive ) (French)
- ↑ Brief profile and recipe ( Memento from September 21, 2014 in the Internet Archive ) (English)