However, made with layers of light almond sponge cake soaked in coffee syrup, filled with coffee buttercream and covered with a chocolate ganache, its status as a classic is not disputed. The origins of opera cake, from France, are the subject of some debate but one school of thought dates it back to 1890 as an invention by the Paris Opéra itself. It consists of a dense chocolate sponge with apricot filling and an extravagant, shiny covering of chocolate glaze. Austria’s sachertorte, for example, dates back to 1832 when Viennese confectioner Franz Sacher is said to have invented the delicacy for Prince Metternich.
Many of the European classics are as rich in history as they are in taste. Sweden’s Princess gateau cake History in the baking Vicci Forward, patisserie application specialist at Puratos, also notes the similarities across the continent but points out the ‘little differences’ in Europe. “The French typically add almonds, while the Germans prefer to add fruit such as cherries or apples,” she explains. Some territories, for example, favour a light and fluffy genoise sponge, ideal for layer cakes others make use of a heavier, dense sponge to provide a robust medium for moist fillings or recipes incorporating fruits or alcohol. “Ninety percent of them are egg, flour, sugar and fat-based,” explains Profet, “but where they do differ is in the techniques and the classic methods used by that country.” She cites Germany’s time-honoured Black Forest gateau and France’s festive favourite bûche de Noël – aka the Yule log – as examples.Įven the less familiar classic cakes from around Europe tend to have plenty in common with their British counterparts. “When we look beyond the British bakery scene, you’ll be surprised just how many classic cakes are enjoyed here in the UK and have become part of our repertoire,” observes Talia Profet, head development chef at deZaan Cocoa. Starting with our closest neighbours in Europe, it’s reassuring to learn in these post-Brexit times that there still exists an entente cordiale of sorts when it comes to cakes, with plenty of common ground.
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