Refrigerate the opera cake for two hours to set the layers and make it easier to trim. Trim the edges using a sharp knife to reveal the layers.

Preheat the oven to 375°F (190°C) for convection (350°F/177°C for conventional) and grease a 6" square cake pan (or multiple pans as needed for six layers). 2. In a large bowl, combine almond flour, 1 ...

Have you ever tried the iconic French Opera Cake? This multi-layered masterpiece features delicate almond sponge soaked in coffee syrup, layered with velvety chocolate ganache. The perfect combination ...