You can use a regular kitchen torch to get the job done too. I got ahold of one of Elon Musk’s Boring Company Flamethrowers and had a blast (see what I did there) torching the top of the cake. In my book, Zoë Bakes Cakes, there are many buttercream flavors to choose from and you can create your own Diva flavors (just be sure to share with me on Instagram so I can see what you’ve created). Those fresh berries turned out to be a brilliant layer of protection from the flamethrower I used to toast the meringue. Instead of coffee-soaked Joconde (almond sponge cake) and coffee buttercream, this one uses blackberry preserves to flavor the buttercream and then has a layer of fresh berries separating the cake from the spiky meringue. It has way more layers than a traditional opera torte, which is not a bad thing at all. This cake has become one of my signature moves on Instagram (cake, meringue, blow torch-need I say more?!). Wildflours take on the French Opera cake - layers of coffee and chocolate-flavored sponge cake, ganache, chocolate cremeux, and crunchy feuilletine - all. In the end I created this Blackberry Opera Torte (which I have named the Diva Cake) and I’m not sure I’ll ever go back. The top is covered with a deep dark chocolate icing. Known throughout the world, the rectangular cake is made of three layers of Joconde almond flavoured sponge soaked in coffee syrup and topped with coffee butter cream and chocolate ganache.
Its namesake originates from the layers resembling the levels of an opera house. It was a name that stuck, the Opera cake was born. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee (or Grand Marnier) French buttercream, and covered in a chocolate glaze. I set out to bake a traditional Opera Torte, but I ended up getting distracted and took off in an entirely different flavor direction. Opera cake (French: Gteau opra) is a French cake.
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