Instead of coffee-soaked Joconde (almond sponge cake) and coffee buttercream, this one uses blackberry preserves to flavor the buttercream and then has a layer of fresh berries separating the cake from the spiky meringue. It has way more layers than a traditional opera torte, which is not a bad thing at all.
This cake has become one of my signature moves on Instagram (cake, meringue, blow torch-need I say more?!). In the end I created this Blackberry Opera Torte (which I have named the Diva Cake) and I’m not sure I’ll ever go back.
I set out to bake a traditional Opera Torte, but I ended up getting distracted and took off in an entirely different flavor direction.
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