Ingredients & Recipe
First conceived in 1955 by Cyriaque Gavillon, the Opéra cake is renowned for its precise, geometric presentation of eight delicately thin layers. Taking inspiration from the classic version, this modern rendition adds a vibrant twist with fresh raspberries. The combination of chocolate ganache, praline buttercream, and a Kirsch-soaked joconde sponge cake base is enhanced with raspberries, creating a harmonious blend of flavors that sing in perfect harmony.
歌劇院蛋糕由DALLOYAU糕餅大師Cyriaque Gavillon於1955年首創，共分為八層，每層均細緻纖薄而且比例精準。「 紅桑子歌劇院蛋糕」延續了經典的版本，巧妙地加入新鮮紅桑子，配以朱古力醬、榛果牛油忌廉及以櫻桃白蘭地浸泡過的杏仁海綿蛋糕，交織出和諧而豐富的口感。
Order Lead Time
Store pickup: 2 days in advance
Delivery: 3 days in advance
Cut-off time: 2pm everyday
How to enjoy?
10.5 x 17.5cm (4-6 persons)
12.5 x 19.3cm (6-8 persons)
14.5 x 21.5cm (8-12 persons)
16 x 23cm (12-16 persons)
22 x 29cm (16-20 persons)
30 x 37cm (20+ persons)
What's the occasion?
- Birthday
- Anniversary
- Mother's Day
- Valentine's Day
