Daring Bakers: Opéra Cake!

Yes, it's that time of the month again! Aren't you impressed that I managed to complete and post about this month's challenge while on the road? Okay, okay, it's true, I'm not a super-road-warrior-daring baker, merely an organized planner. I made the cake ahead of time and then set dear old typepad to auto-publish.

This month's challenge is hosted by our marvelous Daring Baker founders, Lis of La  Mia Cucina and Ivonne of Cream Puffs in Venice, and co-hosted by Fran of Apples Peaches Pumpkin Pie and Shea of Whiskful. The four of them put their heads together to come up with an uber-challenge, the famous Opéra Cake, adapted from Dorie Greenspan's Paris Sweets, who in turn adapted it from the Dalloyau.

Opéra Cake is traditionally made up of layers of almond cake soaked in coffee syrup and filled with layers of coffee buttercream and bittersweet chocolate ganache and then finally topped with chocolate glaze,  but this version is to be light in color and flavor. That means NO use of chocolate, coffee or cocoa. The theme of light colors is is in keeping with the dedication of this month's challenge to Barbara of winosandfoodies.com. Barbara is the force behind the food blog event A Taste of Yellow which supports the LiveSTRONG foundation.

I'm afraid I met my nemesis with this recipe. I started with La Traviata and ended with La Travesty. I had decided to go with raspberry as my flavor variation, and it all went well until I got to the ganache/mousse portion of the recipe. I made a raspberry syrup, using raspberry cordial, to brush on the cake layers. Then  for the  buttercream I reduced a bag of frozen organic berries down to syrup, strained out all of the seeds, and added a couple of tablespoons along with some of the raspberry cordial. Everything was looking and tasting perfect!

But then it all went sideways when I got to the white chocolate ganache/mousse. The first time I tried to make it and failed was entirely my own fault, as I was working from the book Paris Sweets, having completely forgotten that this component was based on an entirely different recipe. Okay, fine.  My bad and easy enough to try again (and send Jack out to buy more white chocolate). But the second time I followed the instructions to the letter and... it curdled. I assembled the cake and used it anyway, as it tasted nice, even if it looked like a dog regurgitated it. Sadly, there was no spreading the "mousse" and I had to pat it on with my fingers.

By the time I got the white chocolate glaze over the top I'd used two pounds of white chocolate! I had white chocolate on my clothes and in my hair (don't ask). I loved the cake and the buttercream, but really felt that the amount of white chocolate was a bit much for my tastse, and in fact, Jack and I pulled the "mousse" and glaze off when we ate a piece.

Click the link for the entire recipe.

Opéra Cake
This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion.

For the joconde:

What you’ll need:

•2  12½ x 15½-inch (31 x 39-cm) jelly-roll pans
•a few tablespoons of melted butter (in addition to what’s called for in the ingredients list) and a brush (to grease the pans)
•parchment paper
•a whisk and a paddle attachment for a stand mixer or for a hand-held mixer
•two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:

6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds (
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
3 tbsp. (1½ 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 the lower third of the oven.

2.Preheat the oven to 425◦F. (220◦C).

3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

4.In the bowl of a stand mixer fitted with the whisk attachment (or using a hand-held mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the 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 a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a hand-held mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

6.Add the flour and beat on low speed until the flour is just combined (be very careful not to over-mix here!!!).

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

8.Bake the cake layers until they are lightly browned and just springy to the touch. This could 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 the oven.

9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, 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 the refrigerator.)

What you’ll need:

•a small saucepan

Ingredients:

½ cup (125 grams) water
⅓ 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.

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 airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

What you’ll need:

•a small saucepan
•a candy or instant-read thermometer
•a stand mixer or handheld mixer
•a bowl and a whisk attachment
•rubber spatula

Ingredients:

1 cup (100 grams) granulated sugar
¼ 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
1 large egg
1 large egg yolk
1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature
flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)

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

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

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 and foamy.

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 syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t 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 satiny and 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 a spatula 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 buttercream is 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 it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache/mousse: (this step is optional – please see Elements of an Opéra Cake below)

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

What you’ll need:

•a small saucepan
•a mixer or handheld mixer

Ingredients:

7 ounces white chocolate
1 cup plus 3 tbsp. heavy cream (35% cream)
1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.)

1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
2.Stir to ensure that it’s 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 it’s too thin, refrigerate it for a bit until it’s spreadable.
6.If you’re not going to use it right away, refrigerate until you’re ready to use.

For the glaze:
(Note:  It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:

•a small saucepan or double boiler

Ingredients:

14 ounces white chocolate, coarsely chopped
½ 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 cake spatula, smooth out into an even layer.
3.Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

(Note:  The finished cake should be served slightly chilled. It can be kept in the refrigerator 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 you’ll have four pieces in total):  one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

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

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 haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/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.

Comments

[Gretchen Noelle]

Your cake really does look lovely! Wonderful job! Hope you are enjoyed your roadtrip!

[Dolores]

It doesn't look much like a travesty to me, your issues with the mousse notwithstanding. I look at the creations that you and my other daring baker compatriots have constructed and I'm not worthy.

[Liz]

I love the way you topped your cake! The piping and strawberries are very lovey and pretty on your plate, too. Now you can relax for your roadtrip!

[Aparna]

Haven't a clue as to what you're talking about. Your cake looks beautiful. We loved this cake too.

[dhanggit]

i have been waiting for this post!! i love raspberry..;so seeing this opera adorned with it i cant help but imagine im tasting it!! yum!! great entry for this month's DB challenge ann!!

[Cakelaw]

Hi Ann, looks like La Traviata to me! Lovely flavour combination and decorating touches. And that plate that it is displayed on - just gorgeous!

[Bellini Valli]

I love the personal touches you have added to your cake Ann. Raspberry was an excellent choice!!! Hope your still enjoying being road warriors:D

[RecipeGirl]

Yep, I'm impressed that you can make an opera cake on your road trip :)

It turned out beautiful! Hope you're having a great trip!

[Myfrenchkitchen]

I love opera. This one looks delicious with the raspberry touch.
ronell

[Judy]

Great job on the cake. It looks beautiful!

[Andrea]

I do not see a travesty here! Your cake looks and sounds wonderful. Great job!

[Andrea]

I do not see a travesty here! Your cake looks and sounds wonderful. Great job!!

[mimi]

what a beautiful cake! i love the piping and raspberries, it looks like spring!

[Ben]

I know you said don't ask... but... how do you get white chocolate on your hair??? Hehehe. I am picturing many fun to watch and tape situations on how that happened :-p

Your cake looks amazing!

[Mary]

I think your cake looks great! And I thought it was too much white chocolate too.

[adele]

It looks impressive to me. :)

White chocolate really is the devil to work with, though... I had a hell of a time trying to get a nice, smooth consistency when I was making white chocolate cream to go with Greenacre Cake.

[Lori]

Too bad about the mousse. It was my favorite part. I hope you try it again at some point.

Despite the curdling, I think it looks awesome. Very nice presentation.

[Lydia (The Perfect Pantry)]

White chocolate is often too sweet for me -- but your cake looks lovely and I'd be happy to taste it and give you a second opinion (hint, hint)....

[Jen]

It's so beautiful! I agree with the difficulty of the white chocolate, although it still turned out fantastic for ya!

[Pasticcerra]

Gorgeous as always, and so organized!!!!

[Gattina]

Ann, I chuckled when I saw 'dog regurgitated' :) But the white chocolate really makes the perfect marriage with your rasberries! Beautiful!

[Christina]

Even if you had some setbacks, your cake looks gorgeous! (I peeled off the ganache layer, too!)

Raspberry cordial reminds me of Anne of Green Gables. :)

[Christine]

Oh your cake is so pretty in pink! Excellent job!

[Tartelette]

Your cake turned out perfect! No travesty there! Sorry to hear about the mousse but I love the use of the liqueur in the whole shabang!

[Aran]

Looks wonderful Ann and I hope you are having a super time travelling!