Pistachio Opera Cake Recipe with 3 Decadent Layers
A rich and elegant pistachio opera cake featuring layers of almond sponge, coffee buttercream, and pistachio ganache.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes (includes chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 100g almond flour
- 100g powdered sugar
- 3 eggs
- 30g all-purpose flour
- 30g melted butter
- 200g unsalted butter (for buttercream)
- 200g powdered sugar (for buttercream)
- 2 tbsp instant coffee (for buttercream)
- 150g white chocolate (for ganache)
- 100g heavy cream (for ganache)
- 50g pistachio paste (for ganache)
- 50g chopped pistachios (for garnish)
Instructions
- Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
- Whisk almond flour, powdered sugar, and eggs until fluffy. Fold in flour and melted butter.
- Spread the batter thinly on the tray and bake for 10-12 minutes. Cool completely.
- Make coffee buttercream by beating butter, powdered sugar, and coffee until light.
- Melt white chocolate, warm cream, and pistachio paste for the ganache. Cool slightly.
- Cut the sponge into three equal layers. Layer with buttercream and ganache.
- Chill for 2 hours. Garnish with chopped pistachios before serving.
Notes
- Use room-temperature butter for smoother buttercream.
- Chill the cake between layers for easier handling.
- Substitute almond flour with hazelnut flour for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32g
- Sodium: 45mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
Find it online: https://dawiy.com/pistachio-opera-cake-recipe/