History & Story
Created by the great Cyriaque Gavillon in 1955, the revolutionary Opéra Cake was avant-garde in its precise, geometric presentation of eight delicately thin layers. When opera lover Andrée Gavillon first tasted the cake, the wife of Cyriaque immediately compared it to the stage of the Opéra Garnier in Paris. Thus, the Opéra Cake was born. Raspberries are at their peak in summer, the perfect time to add a vibrant twist to the iconic Opéra Cake.
Ingredients & Recipe
Joconde biscuit base, raspberry syrup with Krisch, praline buttercream with roasted almonds, chocolate raspberry ganache and a white chocolate coating
Texture & Taste
Eight layers of pure deliciousness with a delightfully creamy texture; its raspberry flavour created a perfect balance of tart and sweet
How to enjoy?
Allow the cake to stand at room temperature for 10 minutes for the best texture and flavour before serving. Eat all the layers in one go to enjoy a heavenly combination of flavours and textures
Keeping & Storing
- Should be consumed on the day of purchase
- Store in refrigerator at 1 - 4°C is recommended