Low Fat Opera Cake
Indulge in the sophisticated elegance of a **Low Fat Opera Cake**, a guilt-free twist on the classic French dessert that’s as enchanting as it is delicious. This lightened-up version boasts delicate almond flour sponge layers, infused with the rich aroma of espresso, and a creamy, chocolate-infused low-fat cream cheese filling. Topped with a glossy skim milk ganache, this cake delivers all the decadence of a traditional opera cake while keeping the calories in check. Ideal for entertaining or satisfying cravings with a refined touch, this dessert is surprisingly simple to prepare, requiring just a few pantry staples and completing in under two hours. Perfect for health-conscious foodies looking for a luxurious treat!
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Recipe Information
Ingredients
- 100 grams almond flour
- 50 grams all-purpose flour
- 8 egg whites
- 150 grams sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 60 milliliters espresso
- 200 grams low-fat cream cheese
- 50 grams powdered sugar
- 30 grams cocoa powder
- 200 grams chocolate
- 100 milliliters skim milk
Instructions
Preheat oven to 180°C (350°F). Line two baking trays with parchment paper.
In a bowl, sift together almond flour and all-purpose flour. Set aside.
In a clean bowl, beat egg whites until soft peaks form, gradually adding half of the sugar until stiff peaks form.
In another bowl, whisk egg yolks, remaining sugar, and vanilla extract until thick and pale.
Gently fold sifted dry ingredients into the egg yolk mixture, followed by one-third of the whipped egg whites to lighten the batter. Fold in the remaining egg whites gently.
Divide the batter evenly between the two prepared trays, smoothing into thin layers.
Bake for about 12-15 minutes until the sponges are golden and spring back when touched.
Allow the cakes to cool completely, then trim the edges to form two uniform rectangles.
Dissolve 2 teaspoons of espresso in 60 milliliters of hot water. Brush half of the espresso over one layer of the cake.
In a bowl, beat the low-fat cream cheese with powdered sugar and cocoa powder until smooth. Spread evenly over the soaked sponge layer.
Place the second sponge layer on top and brush with remaining espresso.
For the ganache topping, heat skim milk in a saucepan until warm. Remove from heat and stir in chopped chocolate, allowing it to melt completely. Stir until smooth and glossy.
Pour the ganache over the top of the cake and smooth it out evenly. Let it set in the refrigerator for at least 1 hour.
Once set, cut the cake into 12 equal pieces before serving.
Nutrition Facts
Calories |
3724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.9 g | 242% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 1513 mg | 66% | |
| Total Carbohydrate | 411.5 g | 150% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 324.6 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 794 mg | 61% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1660 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
