8/4/2019 Opera Cake (2)

1/9

A Taste of Light: Opra Cake

This recipe is based on Opra Cake recipes in Dorie Greenspans Paris Sweets and TishBoyle and Timothy Moriartys Chocolate Passion.

For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at roomtemperate)

What youll need:

2 12 x 15-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pansthis size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)

a few tablespoons of melted butter (in addition to whats called for in the ingredientslist) and a brush (to grease the pans)parchment paper a whisk and a paddle attachment for a stand mixer or for a handheld mixer two mixing bowls (you can make do with one but its preferable to have two)

Ingredients:

6 large egg whites, at room temperature2 tbsp. (30 grams) granulated sugar 2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond

meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk foodstores or health food stores, or you can make it at home by grinding almonds in the food

processor with a tablespoon or two of the flour that you would use in the cake. Thereason you need the flour is to prevent the almonds from turning oily or pasty in the

processor. You will need about 2 cups of blanched almonds to create enough almondmeal for this cake.)2 cups icing sugar, sifted6 large eggs cup (70 grams) all-purpose flour 3 tbsp. (1 ounces; 45 grams) unsalted butter, melted and cooled

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and thelower third of the oven.

2.Preheat the oven to 425F. (220C).

3.Line two 12 x 15- inch (31 x 39-cm) jelly-roll pans with parchment paper and brushwith melted butter.

8/4/2019 Opera Cake (2)

2/9

4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheldmixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beatuntil the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrapethe meringue into another bowl and set aside.

5.If you only have one bowl, wash it after removing the egg whites or if you have asecond bowl, use that one. Attach the paddle attachment to the stand mixer (or using ahandheld mixer again) and beat the almonds, icing sugar and eggs on medium speed untillight and voluminous, about 3 minutes.

6.Add the flour and beat on low speed until the flour is just combined (be very careful notto overmix here!!!).

7.Using a rubber spatula, gently fold the meringue into the almond mixture and then foldin the melted butter. Divide the batter between the pans and spread it evenly to cover theentire surface of each pan.

8.Bake the cake layers until they are lightly browned and just springy to the touch. Thiscould take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll

pan in the middle of the oven and the second jelly-roll pan in the bottom third of theoven.

9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake toloosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pansover, and unmold.

10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in therefrigerator.)

What youll need:

a small saucepan

Ingredients:

cup (125 grams) water cup (65 grams) granulated sugar 1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac,limoncello, coconut cream, honey etc.)

1.Stir all the syrup ingredients together in the saucepan and bring to a boil.

8/4/2019 Opera Cake (2)

3/9

2.Remove from the heat and let cool to room temperature.

For the buttercream

(Note: The buttercream can be made up to 1 month in advance and packed in an airtightcontainer. If made way in advance, you can freeze the buttercream. Alternatively you canrefrigerate it for up to 4 days after making it. To use the buttercream simply bring it toroom temperature and then beat it briefly to restore its consistency.)

(Update Note: The recipe for the buttercream that is listed below was originallybased on the original but we had some typos. It's all very confusing (we're good atconfusing ourselves) but here is the short of it: When testing the buttercream, wetested a modified version (we're crazy like that!!!) that had 2 cups sugar, cupwater and 1 cups butter. Yes. That's right. 1 cups of butter. The eggs remainedthe same. We ended up with a very creamy buttercream. VERY. CREAMY. But we

dont want anyone to be afraid of our modified version so you have the option of using the original version listed below or the quantities weve listed here in this note.If you are still confused and want to cry, then please e-mail us and we will comfortyou!!! We promise!!!)

What youll need:

a small saucepana candy or instant-read thermometer a stand mixer or handheld mixer a bowl and a whisk attachmentrubber spatula

Ingredients:

1 cup (100 grams) granulated sugar cup (60 grams) water seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds)or 1 tbsp. pure vanilla extract (Note: If you are flavouring your buttercream and do notwant to use the vanilla, you do not have to. Vanilla will often enhance other flavours butif you want an intense, one-flavoured buttercream, then by all means leave it out!)1 large egg1 large egg yolk 1 sticks (7 ounces; 200 grams) unsalted butter, at room temperatureflavouring of your choice (a tablespoon of an extract, a few tablespoons of melted whitechocolate, citrus zest, etc.)

1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan andwarm over medium heat just until the sugar dissolves.

8/4/2019 Opera Cake (2)

4/9

2.Continue to cook, without stirring, until the syrup reaches 225F (107C) [*Note:Original recipe indicates a temperature of 255F (124C), however, when testing therecipe I found that this was too high so we heated to 225F and it worked fine] on a candyor instant-read thermometer. Once it reaches that temperature, remove the syrup from theheat.

3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale andfoamy.

4.When the sugar syrup reaches the correct temperature and you remove it from the heat,reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrupdown the side of the bowl being very careful not to splatter the syrup into the path of thewhisk attachment. Some of the syrup will spin onto the sides of the bowl but dont worryabout this and dont try to stir it into the mixture as it will harden!

5.Raise the speed to medium-high and continue beating until the eggs are thick and satinyand the mixture is cool to the touch (about 5 minutes or so).

6.While the egg mixture is beating, place the softened butter in a bowl and mash it with aspatula until you have a soft creamy mass.

7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercreamis thick and shiny.

8.At this point add in your flavouring and beat for an additional minute or so.

9.Refrigerate the buttercream, stirring it often, until its set enough (firm enough) tospread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache/mousse (this step is optional please see Elementsof an Opra Cake below)

(Note: The mousse can be made ahead and refrigerated until youre ready to use it.)

What youll need:

a small saucepana mixer or handheld mixer

Ingredients:

7 ounces white chocolate1 cup plus 3 tbsp. heavy cream (35% cream)1 tbsp. liquer of your choice (Baileys, Amaretto, etc.)

8/4/2019 Opera Cake (2)

5/9

1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.2.Stir to ensure that its smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks

form.4.Gently fold the whipped cream into the cooled chocolate to form a mousse.5.If its too thin, refrigerate it for a bit until its spreadable.6.If youre not going to use it right away, refrigerate until youre ready to use.

For the glaze (Note: Its best to make the glaze right when youre ready to finish the cake.)

What youll need:

a small saucepan or double boiler

Ingredients:

14 ounces white chocolate, coarsely chopped cup heavy cream (35% cream)

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cakespatula, smooth out into an even layer.3.Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in therefrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so youll have four pieces in total): one 10-inch (25-cm) squareand one 10 x 5-inch (25 x 12-cm) rectangle.

Step A (if using buttercream only and not making the ganache/mousse):

Place one square of cake on the baking sheet and moisten it gently with the flavouredsyrup.

Spread about one-third of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square.

8/4/2019 Opera Cake (2)

6/9

Moisten these pieces with the flavoured syrup.

Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercreamon top of the final layer of joconde and then refrigerate until very firm (at least half an

hour).

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake.Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Step B (if making the ganache/mousse):

Place one square of cake on the baking sheet and moisten it gently with the flavouredsyrup.

Spread about three-quarters of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square.Moisten these pieces with the flavoured syrup.

Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm(at least half an hour).

Prepare the ganache/mousse (if you havent already) and then spread it on the top of thelast layer of the joconde. Refrigerate for at least two to three hours to give theganache/mousse the opportunity to firm up.

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake.Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

*****************************************************************

What is Allowed:

If you are feeling up to the challenge, instead of a square or rectangular Opra Cake youcan make a round Opra Cake or you can make Opra cupcakes. You can also use your

joconde to make mini Opra Cakes. Go nuts!

You can use any flavouring you wish in the joconde, syrup, buttercream,ganache/mousse and glaze as long as it is a light flavour (vanilla, coconut, honey,

8/4/2019 Opera Cake (2)

7/9

banana, almond etc.).

If you are feeling daring, you can use fresh fruit in between your joconde layers.

If you have another version of buttercream that you would like to use, you may do so as

long as it remains light in colour and flavour. By light in colour and flavour what wemean is light colours (yellow, white, ivory, cream) or light spring colours (blue, pink,green) but they should be light shades. NO DARK COLOURS (black, brown, gray).

You can use only the buttercream to fill and top your cake (prior to the glaze) and omitthe step of making the ganache/mousse.

If you do not like the white chocolate glaze, you are free to either leave the glaze out(although a traditional Opra Cake has a glaze) or you can use another glaze as long as itremains light in colour or flavour (vanilla glaze, lemon glaze, etc.).

You may decorate the outside of your cake in whatever manner you wish (piping, freshfruit, icing sugar, flowers, etc.).

Whatever dietary changes are required to meet needs based on allergies, dietaryrequirements, etc. (But this applies to you only if you have allergies or special dietaryneeds.)

What is Not Allowed:

ABSOLUTELY NO DARK COLOURS OR FLAVOURS: no chocolate, coffee, cocoa,etc.*****************************************************************

While we realize the recipe is very long, please understand that we've endeavoured toinclude as full and complete a recipe as possible to help you with this challenge. Anddon't be daunted by the length of this recipe, most of us that tested it were able to make itone day. Please remember that if you want a copy of the recipe in Word, just e-mail us!

*****************************************************************Here is some additional information that will help you with this challenge:

The Elements of an Opra Cake:

Joconde: The base of an Opra Cake is a thin sponge cake that is made using nut meal,traditionally almond meal (finely ground blanched almonds).

Syrup: The joconde is flavoured with a sugar syrup that can be flavoured to suit your tastes.

Buttercream: The first two layers of the joconde are covered in a rich buttercream. This

8/4/2019 Opera Cake (2)

8/9

particular buttercream is made with a syrup, eggs and butter.

Ganache/Mousse (optional): In some recipes, the final layer of the joconde is covered ina ganache or mousse. While not hard to make, this makes the recipe quite involved. Weare giving Daring Bakers the option of either using the buttercream to cover the final

layer or, if theyre feeling up to it, to go ahead and make the ganache/mousse.

Glaze: The final step to an Opra Cake is the glaze that gives the cake a very finishedand elegant appearance.*****************************************************************Here are some visuals to help you with the Opra Cake:

Tish Boyle and Timothy Moriarty:http://www.pastrywiz.com/chocolate/chocolate24.htm

The Splendid Table:

http://splendidtable.publicradio.org/re pera.shtmlA La Cuisine:http://www.alacuisine.org/alacuisine/20 ake_1.html

Dessert First:http://dessertfirst.typepad.com/dessert _cake.html

Opra Cake photos on Flickr:

http://www.flickr.com/photos/puiche/247743275/

http://www.flickr.com/photos/anitachu/215437248/

http://www.flickr.com/photos/p3nnylan3/148164470/

http://www.flickr.com/photos/thescenema 369146342/

http://www.flickr.com/photos/mirandak/32671656/

http://www.flickr.com/photos/silverlily/483588330/

http://www.flickr.com/photos/bossacafez/1701256324/***************************************************************

Dear Daring Bakers ... go forth and make some music!

The End!

Lis, Ivonne, Fran & Shea

8/4/2019 Opera Cake (2)

9/9

Last edited by Lis (2008-05-01 07:59:29)

Daring Bakers Rule!

Offline