Pistachio Opera Cake Recipe

Ingredients

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• 150 g almond flour

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• 50 g pistachio flour — finely ground pistachios

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• 200 g icing sugar

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• 4 large eggs

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• 40 g cake flour

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• 30 g melted butter

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• 4 egg whites

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• 30 g granulated sugar

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• 150 ml water

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• 100 g sugar

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• 2 tbsp instant coffee

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• 1 tsp vanilla

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• 250 g unsalted butter

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• 150 g icing sugar

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• 80 g pistachio paste

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• 1 tsp vanilla

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• salt — pinch

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• 200 g dark chocolate

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• 150 ml heavy cream

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• 20 g butter

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• 200 g dark chocolate

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• 30 g vegetable oil

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• chopped roasted pistachios — for decoration

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• mint leaf — optional

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• chocolate decorations

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• fresh raspberries — optional

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Step by step

1. 1

   Whisk almond flour, pistachio flour, icing sugar, and eggs until light and fluffy.

2. 2

   Fold in the sifted cake flour.

3. 3

   Add melted butter.

4. 4

   Whisk egg whites with sugar to stiff peaks.

5. 5

   Fold gently into the batter.

6. 6

   Spread thinly (about 1 cm) on a lined baking tray.

7. 7

   Bake at 200°C for 8– 10 minutes.

8. 8

   Cool and cut into three equal rectangles.

9. 9

   Boil the water and sugar, remove from heat, stir in the coffee and vanilla, then cool completely.

10. 10

    Beat the butter until fluffy, gradually add icing sugar, then mix in the pistachio paste, vanilla, and salt.

11. 11

    Heat the cream until just simmering, pour over the chocolate, let stand for 2 minutes, stir until smooth, then add the butter.

12. 12

    Melt together the dark chocolate and vegetable oil until smooth.

13. 13

    Place one sponge layer on a cake board.

14. 14

    Brush generously with the coffee syrup.

15. 15

    Spread a layer of pistachio buttercream.

16. 16

    Add the second sponge, brush with syrup, and spread the chocolate ganache.

17. 17

    Place the final sponge on top and brush with syrup.

18. 18

    Spread a thin layer of the remaining pistachio buttercream.

19. 19

    Chill for 30 minutes.

20. 20

    Pour the chocolate glaze over the chilled cake and smooth it evenly.

21. 21

    Refrigerate for 2 hours before slicing.