Opera Cake
A Decadent 8 layered almond sponge cake soaked in expresso coffee and Kahluha syrup a coffee liquor syrup, filled with 2 layers of Swiss flavored expresso coffee and Kalhuha
Buttercream, and a center layer of dark chocolate ganache with slice toasted almond, Covered in Swiss expresso coffee butter cream, Top with Dark chocolate glaze cascade With coffee butter cream rosette garnish with chocolate covered almonds glaze in gold, and gold dradgees.
Benjamin Vener Shaw. Pastry Chef / Cake Designer.
