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Let’s make a pistachio & raspberry cake in my tiny Parisian kitchen! #paris #pastry #recipe #cake
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Let’s make a pistachio & raspberry cake in my tiny Parisian kitchen! #paris #pastry #recipe #cake

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Recipe below!

The opera cake is a classic French cake traditionally made with chocolate & coffee, but I’ve been on a raspberry & pistachio obsession recently, so here’s my take on it! Have you ever tried opera cake before?

✨Also all my outfits, similar vintage plates and bowls, & the tools and ingredients needed to make this cake are linked in my bio or in my Linktree !

Outfit – https://shopmy.us/collections/4872291

Tools and ingredients -https://www.amazon.com/shop/ainsleydurose?ccs_id=b1049688-c2b1-4ac7-92c6-05406e3e32c6

Vintage Bowls and plates – https://shopmy.us/shop/ainsleydurose?Section_id=1902791&tab=collections

Opera cake (makes 8 cakes)

1. Pistachio sponge
135 grams of eggs (about 2)
50 grams ground almonds
50 grams ground pistachios
60 grams icing sugar
30 grams of plain flour or t55
110 grams egg whites
20 grams of sugar
Pinch of salt
-Whisk the first 4 ing till light and pale. Whisk the egg whites and sugar till stiff peaks, then fold into the first mixture. Spread on baking mat or parchment and bake in a preheated oven at 350C/180F till toothpick comes out clean

2.Syrup
100 grams water
75 grams sugar
25 grams of liquor optional – chambord, creme de cassis, or amaretto
-Put in saucepan and cook over medium heat till sugar dissolves

3.Pistachio French Buttercream
100 grams sugar
35 grams water
75 grams egg yolks
150 grams butter
1 tbsp of pistachio cream (or more to your liking!)
Green food coloring
Pinch of salt
-Bring sugar and water to boil and bring to
118C. While heating, whisk egg yolks to ribbon stage in another bowl. When temp is reached, pour sugar into the egg yolks and whisk till light and fluffy. Add the softened butter and whisk till combined. Then add the pistachio cream. If using add the green food coloring, and you can also add a dash of almond or vanilla extract.

4. Raspberry jam
50 grams raspberries
80 arams of suaar
1 tsp of lemon juice
-Smash raspberries and bring to boil for 4 minutes. Add the sugar and lemon and boil for a further 4 minutes (to be extra sure, it should reach the temp of 103C/218F)

5. Raspberry jelly top
50 grams raspberries
50 grams water
50 grams of sugar
5 grams of gelatin sheets
-Soak gelatin sheets in cold water for 10 minutes. Bring raspberries, water, and sugar to boil for 1 mintue. Take off heat, and add drained gelatin. Mix then pour through a sieve. Let cool, but while still warm, add to the top of the cake. Put in fridge for 1 hour.

Assembly
Cut the cake to mold size (I used a 22x17cm mold- all tools on ingredients are linked!) Soak the sponge in syrup and place side soaked down in mold, and soak the other side. Add jam then half of butter cream.
Repeat for second layer. Smooth out then put in fridge to set, about 1-2 hours. Make jelly topping and pour over cake when the jelly is still slightly warm.

Let the cake set in fridge for about one hour till completely set, then cut slices using a very sharp knife that is run under very hot water between each cut about 10x4cm rectangles. Decorate as you wish, then voila, bon appetite!

49 Comments

  6. @Ανδριάνα-λ8ρ

    Είναι ακριβώς αυτό που αγαπάω πολύ!!! Κρέμα και φράουλες!!!🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓

  21. @madina941

    Это можно продавать, как в лучших кондитерских Франции

  38. @aranlug8316

    Я!
    Я был прав – считая! !!
    Что, что бы хорошим, солнечным и теплым людям делая свой контент, не нужно ничего кроме их самих.
    Их присутствие само завораживает наше внимание в кадре.
    И нет необходимости навязывать.
    Или навязываться
    Естественное притяжение и интерес всегда выигрывает в долго срок за борьбу внимания.
    Вывод.
    Взращивать надо не безупречность.
    А полноту личности
    И тогда конкуренция станет бессмысленной.
    Ведь ни кто не никогда не сможет стать Вами.
    А это значит Ваша ниша всегда будет оставаться либо свободной, либо Исключительно Вашей. 💐

  46. @tanyasaavedra849

    Una delicia y además hermoso…
    Creo que en la parte de la receta que corresponde al pastel va al revés: 350 ° F ó 180°C

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