06/06/2026
You know how much I love classic desserts and this French cake is at the top of the classic list, the Opera Cake.
I haven’t made one since days of culinary school, but I came upon a recipe and said, why not. I’m up for the challenge! It consist of three Joconde layers (thin almond sponge cake), brushed with an espresso syrup (with a hint of Brandy), espresso buttercream, and ganache.
Fabulous and delicious!
It’s my dessert special of the day at Burlington Farmer’s Market today. It won’t last, so hurry! Yes, I will have free samples. 😊