Opera cake is considered an“entremets” which literally translates to “between meals”, in French pastry this typically refers to desserts made of layers of mousse, cream, and biscuit (sponge cake). Making an entremet sound so overwhelming, it’s easy to get worn out over the course of a lengthy baking or cooking project. No one ever makes the entire entremet on a given day. So I suggest separating the weighing of the ingredients, the stirring and baking phase from the building phase. It is called the French pastry chefs call it LA MISE EN PLACE. It makes the assembly a lot more enjoyable. All the components can be frozen for weeks and will keep just fine at room temperature overnight.

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Full recipe:
http://www.chefrachida.com/opera-cake...

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The video for each layer:

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