6 egg yolks 6 egg whites 1 ⅓ cup slivered almonds ⅔ cup powdered sugar ⅓ cup milk 1 teaspoon vanilla ½ teaspoon cream of tartar ¼ cup granulated sugar
Coffee Syrup:
¼ cup sugar ¼ cup strong brewed coffee 1 tablespoon coffee liqueur
Coffee Buttercream:
½ cup sugar 2 tablespoon water 3 egg yolks 1 tablespoon strong brewed coffee 1 teaspoon vanilla ¾ cup butter, softened
Chocolate Ganache:
⅓ cup whipping cream 4 ounce bittersweet chocolate, chopped
Finishing Touches:
2 ounce white baking chocolate, melted Edible glitter and/or luster dust (optional)
**Test Kitchen Tip:
If you like, decorate the opera cake with musical notes instead of drizzling with white chocolate. Line a baking sheet with brown paper. Draw musical notes and designs on brown paper; cover with waxed paper. Pipe melted white chocolate onto waxed paper following the outlines of the notes and designs. Chill about 30 minutes or until set. Carefully lift notes and designs off waxed paper and arrange on top of cake.
