Low Sodium Opera Cake
Indulge in the refined elegance of a classic French dessert with this "Low Sodium Opera Cake," a decadent yet mindful twist on the traditional treat. Made with almond flour for a delicate, nutty sponge and layered with coffee syrup, velvety buttercream, and rich dark chocolate ganache, this dessert boasts all the sophistication of the original but caters to a reduced-sodium lifestyle. Every bite offers a harmonious balance of flavors and textures, from the moist layers infused with aromatic coffee to the luxurious creaminess of the ganache. Perfect for special occasions or gourmet indulgences, this French-inspired masterpiece is a showstopping delight that sacrifices neither taste nor style. Enjoy the art of patisserie made lighter, without compromising on quality or indulgence.
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Recipe Information
Ingredients
- 125 grams Almond flour
- 35 grams All-purpose flour
- 5 large Eggs
- 3 large Egg whites
- 150 grams Granulated sugar
- 30 grams Unsalted butter, melted
- 2 teaspoons Instant coffee powder
- 240 milliliters Water
- 150 grams Unsalted butter, softened
- 120 grams Powdered sugar
- 200 grams Dark chocolate, finely chopped
- 200 milliliters Heavy cream
Instructions
Preheat the oven to 220°C (425°F). Line a 12x16 inch baking sheet with parchment paper.
In a bowl, whisk together almond flour and all-purpose flour. Set aside.
In a large mixing bowl, beat the 5 large eggs and 100 grams of granulated sugar until the mixture is pale and thick.
Gently fold the flour mixture into the egg mixture. Careful not to deflate the eggs.
In a separate clean bowl, whisk the 3 egg whites until soft peaks form, gradually adding the remaining 50 grams of sugar until medium peaks form.
Fold the egg whites gently into the almond flour batter.
Add the melted butter and fold gently until just incorporated.
Spread the batter evenly on the prepared baking sheet and bake for 5-7 minutes or until golden brown.
Remove from the oven and allow to cool completely.
For the coffee syrup: Dissolve the instant coffee powder in 240 milliliters of water. Set aside.
For the coffee buttercream: Beat the softened butter and powdered sugar together until pale and fluffy, about 4 minutes.
Dissolve a teaspoon of instant coffee powder in 2 teaspoons of water and add to the buttercream. Mix until combined. Set aside.
For the ganache: Heat the heavy cream until it just begins to boil. Pour over the chopped dark chocolate and let sit for 5 minutes. Stir until smooth and glossy.
To assemble the cake, cut the cooled sponge into three equal rectangles.
Place one layer of sponge on a serving dish and brush generously with the coffee syrup.
Spread half of the coffee buttercream over the soaked sponge layer.
Add the second sponge layer and brush with more coffee syrup.
Spread the remaining coffee buttercream over this second sponge layer.
Top with the final sponge layer, brush with syrup and spread the chocolate ganache evenly over the top.
Refrigerate the cake for at least 1 hour before serving to allow layers to set.
Slice and enjoy a low sodium version of this classic French dessert!
Nutrition Facts
Calories |
5347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 361.8 g | 464% | |
| Saturated Fat | 181.7 g | 908% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1523 mg | 508% | |
| Sodium | 667 mg | 29% | |
| Total Carbohydrate | 450.6 g | 164% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 322.1 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 593 mg | 46% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 1911 mg | 41% | |
*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.
