Foipra Cake Recipe Video

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Difficulty LevelMediumHealth IndexHealthy
Main IngredientInterest Group


For madeira syrup
 Simple syrup28 Gram
 Almond cake1
 Cake flour3 Tablespoon
 Eggs2 (At Room Temperature)
 Almond flour1 Cup (16 tbs)
 Powdered sugar1⁄2 Cup (8 tbs)
 Egg whites2 (At Room Temperature)
 Cream of tartar1⁄8 Teaspoon
 Salt1⁄8 Teaspoon
 Sugar1 Tablespoon
 Clarified butter2 Tablespoon
 Corn flakes20 Gram
 Buttercream1 Cup (16 tbs)
 Foie gras12 Ounce
 Cream8 Ounce (224 Gram)
 Bitter chocolate1 Ounce (28 Gram)
 White bread100 Gram
 Madeira25 Gram
 Maltodextrin1 1⁄4 Teaspoon
 Heavy cream64 Gram
 Cocoa powder1⁄2 Teaspoon
 Minced truffles1 Tablespoon
 Chocolate glaze1 Cup (16 tbs)
 Dark chocolate448 Gram
 Unsalted butter84 Gram
 Cream224 Gram
 White chocolate36 Gram
 Pralines42 Gram
 Madeira syrup1 Tablespoon
 Madeira28 Gram
 Syrup28 Gram


Preheat the oven to 425°F. Butter baking pan, then line bottom of the pan with a sheet of parchment paper, leaving a 1-inch overhang on the sides. Generously butter the parchment paper.
Dust pan with flour, shaking out excess.
Beat whole eggs in a mixer mixer on high speed until eggs have tripled in volume. Reduce speed to low, then add almond flour and powder sugar and mix until just combined. Sift cake flour over batter and gently fold in to the batter.
Beat egg whites, cream of tartar, and salt in a bowl with a clean whip attachment at medium speed until the whites form soft peaks. Add granulated sugar, then increase speed to high and beat until whites just hold stiff peaks.
Fold one third of whites into almond mixture to lighten, then fold in remaining whites gently but thoroughly. Fold in butter, then pour batter evenly into baking pan, spreading gently and evenly with offset spatula and being careful not to deflate. The cake should be very thin. Remember you are making layers so you don't want a thick cake.
Bake until very pale golden, 8 to 10 minutes, then cool in pan on a rack 10 minutes. Loosen edges of cake with spatula, then transfer cake to a cutting board. Cut cake into strips and squares. Trim outside edges slightly, then carefully peel paper from strips and squares and set back on paper. The cake should fit your opera cake mold nicely.
Crush the corn flakes and place in stainless steel bowl. Melt the chocolate and the praline together.
Once the chocolate and praline are melted, fold in the flakes. Press the crust on the bottom of a plastic lined cake mold. Let the crust set in the cooler.
Add the following ingredients to a paco jet beaker: Foie Gras, Cream, and Bitter Chocolate. Freeze over night.
The next day pacotize in a paco jet 50% of the ingredients in the pacojet beaker. After the contents have been spun, use this as the base requested for in the following steps.
Place the Foie Gras base, bread, maltodextrin, cocoa powder and the Madeira in the food processor. Turn on ad process for a minute, slowly adding the cream.
Let the food processor run until the foie gras forms a smooth buttercream like consistency. Adjust the seasoning and then fold in the truffles.
Reserve at room temperature until needed.
Melt the Chocolate and the butter together over a double boiler.
Once melted stir in the cream and reserve until ready to use.
Mix the syrup and Madeira together.
Place the buttercream in a piping bag and pipe a layer about a 1/4 of an inch thick over the crust. Next add a layer of the cake and then brush with the Madeira syrup.
Repeat the process once more and then top off with a final layer of the foie gras buttercream. Place in the cooler to chill for 3 hours.
Remove the cake from the mold and place on a glazing rack. Glaze with Chocolate. Slice and serve.
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Editors Review

Here is a no bake foipra cake recipe with layers of crust, praline, butter cream and chocolate glaze. Watch this impressive video this shares an amazing recipe for a delicious cake. Surprise your guests with this amazing dessert next time. Go for it...