Neekta's Gluten-Free and Dairy-Free French Opera Cake Recipe

Neekta's Gluten-Free and Dairy-Free French Opera Cake Recipe

Hey there, fellow baking enthusiasts! It's Neekta from Baking with Neekta, and I am thrilled to share with you a recipe that's close to my heart and crafted with love and flavor in every layer – my Gluten-Free and Dairy-Free French Opera Cake. Trust me, this delectable treat is a game-changer, especially for those with food sensitivities like me.

Let's dive right into the ingredients and the steps to create this masterpiece:

Ingredients:

Cake:

• 1 ⅛ cup powdered sugar

• 1 ⅛ cup almond flour

• ¼ cup white rice flour

• 5 eggs

• 5 egg whites

• ¼ tsp salt

• 2 Tbsp golden cane sugar

• 2 Tbsp melted coconut oil

Coffee Syrup:

• ⅔ cup water

• ½ cup golden cane sugar

• 3 tsp instant coffee

Coffee Cream:

• 5 egg yolks

• ¾ cup golden cane sugar

• 3 Tbsp water

• 2 tsp instant coffee

• 1 ½ cup coconut whipping cream

Chocolate Ganache:

• A bit more than 1 cup chocolate chips

• ½ cup coconut milk

Chocolate Glaze:

• 1 cup chocolate chips

• 2 Tbsp coconut oil

Instructions:

1. Prepare the Coffee Syrup: In a saucepan, combine water, sugar, and instant coffee. Heat until it simmers and then set it aside to cool.

2. Make the Coffee Cream: Whip egg yolks until broken apart. In another saucepan, mix sugar, water, and coffee, and heat until it reaches 240°F. Gradually pour this mixture into whipped egg yolks while beating until fluffy and cooled. Add coconut whipping cream and continue whipping. Chill this mixture in the fridge.

3. Prepare the Cake Batter: Preheat your oven to 400°F. Line 2-3 baking sheets with parchment paper. Whip together eggs, white rice flour, almond flour, and powdered sugar until fluffy. In a stand mixer bowl, whip egg whites and salt until frothy. Gradually add golden cane sugar until soft peaks form. Fold egg whites into the egg yolk mixture, then pour in melted coconut oil and fold.

4. Bake the Cake: Divide the batter onto prepared baking sheets. Bake for 8-10 minutes or until done. Let them cool.

5. Make the Chocolate Ganache: Heat coconut oil until it simmers. Pour it over chocolate chips in a bowl. Let sit for a minute, then whisk until smooth.

6. Assemble the Cake: Cut each cake in half. Brush coffee syrup generously on each layer. Alternate layers of cake with coffee cream and chocolate ganache until all layers are stacked.

7. Prepare the Chocolate Glaze: Heat chocolate chips and coconut oil until melted. Pour onto the cake and pipe "opera" with the remaining glaze. Chill until set.

8. Serve and Enjoy: Warm a knife and slice the cake to reveal its beautiful layers. Serve immediately or store in the fridge.
   

Congratulations, you've just created a masterpiece! Indulge in the decadence and savor every bite. Don't forget to check out the video tutorial on my YouTube channel, Baking with Neekta, for a visual guide. Let's spread joy through delicious, allergen-friendly treats together!

Until next time, Neekta from Baking with Neekta 🍰✨