This is the most involved cake that I have ever made. Before receiving this challenge I had never heard of an Opéra cake. I had never made any of the 5 components that make up an Opéra cake. This was ALL NEW to me! So, after reading the recipe, I was terrified. What had I gotten myself into? But, when you take one component at a time, well, it’s a piece of cake!
You see, to make an Opéra cake, you need a joconde (the thin sponge cake that is made using nut meal), syrup to flavour the joconde, a buttercream frosting, a ganache/mousse layer, and a glaze to complete the cake. This was our Daring Baker’s challenge for the month of May.
Traditionally an Opéra cake is made up of chocolate & espresso flavours, but for this challenge, we were asked to stick to lighter colours & flavours, making it a spring cake. I decided to go with lemon/blueberry flavourings for this cake. However, I liked this cake so much, I just may give the chocolate/coffee version a try one day!
The Recipe for The Opéra Cake
For the joconde
6 large egg whites, at room temperature
2 tbsp. granulated sugar
2 cups ground blanched almonds
2 cups icing sugar, sifted
6 large eggs
½ cup brown rice flour
3 tbsp. 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 handheld 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 handheld 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 overmix 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
½ cup water
⅓ cup granulated sugar
2 Tbsp. lemon rind (remove after syrup has cooled)
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
I used a modified version of the buttercream recipe from Dorie Greenspan’s “Perfect Party Cake”
1 cup sugar
4 large egg whites
3 sticks unsalted butter (at room temperature)
2 Tbsp. reduced blueberry juice
1 tsp. pure vanilla extract
Put the sugar and egg whites in a mixer bowl or other large heatproof bowl, fit the bowl over a pan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar will be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.
Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment, and add the butter a stick at a time, beating until smooth. Once all the butter is in, beat the buttercream on medium-high speed until it is thick and smooth, 6-10 minutes. During the time, the buttercream may curdle or separate – just keep beating and it will come together again. On medium speed, gradually beat in the blueberry juice, waiting until each addition is absorbed before adding more and then the vanilla. You should have a shiny, smooth, velvety buttercream. Press a piece of plastic against the surface of buttercream if you want to set it aside.
White Chocolate/Ganache Mousse
7 ounces white chocolate
1 cup plus 3 tbsp. heavy cream (35% cream)
rind of 1/2 lemon
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.
The Glaze
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
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.
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 flavoured syrup.
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. 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 buttercream on 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 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.
Thank you SOO much to Ivonne, Lis, Fran and Shea for hosting this month’s Daring Baker’s Challenge. It was most certainly a challenge.
To see all the wonderful versions of Opéra Cake that were created this month, check out the Daring Baker’s Blogroll.
Oh WOW, Jeanine!! Looks great doesn’t even seem fitting enough for this cake!
I bet it was delicious. Great job!!
Thanks, TL! It actually got best after sitting for a few days. next time (yes, next time) I want to try to make the traditional cake, with chocolate & coffee flavours…mmm…
Blueberry and Lemon – what a great combination of flavors. I love the look of your buttercream. Very pretty cake!
I love blueberry and lemon and a combination. Sounds very refreshing
I was extremely thrilled when Jeanine brought out this dessert for Mothers day :-} It was beyond delicious…Thanks Jeanine, Job well done..Mom
That blueberry buttercream looks so good! I bet it tasted good too!
Blueberry and lemon, my favorite combo, although after seeing this wonder I don’t think I will ever look at a blueberry lemon scone the same way again.
For never having made any of the components before it appears you are a natural in the kitchen!!
Marvelous!!
Wow! I haven’t seen blueberry yet, this looks incredible! What perfect colors!
Hmmm..mine was a diaster, but I might try what you did next time, even though I said I probably would not make this cake again. Yours looks awesome!
Jeanine, your cake turned out beatuiful! This was the first time I’ve heard of an oprea cake also! Definitely tasty!
Stacie
Mmmmm… blueberry and lemon. Great flavour combination. Your cake looks delicious!
Ooh this looks excellent! I like the way youve decorared it as well.
Beautiful cake! I love the flavor combo of blueberry and lemon and the fact that the colors pop in this cake makes it even better.
I’m always amazed by how spectacular gluten free cakes are! congratulations! VERY ELEGANT TOUCH WITH THE RIND!
Blueberries and lemon are so good together. The cake looks great!
Blueberry and lemon – what a perfect combo! Looks wonderful!
What a beautiful cake – and gluten free to boot! I am impressed!
You did a great job! So glad to learn that rice flour can have these kind of results. Thanks for a lesson in gluten free cooking!
Ooh that’s perfect… I’m jealous! I could just help myself to that top slice, with the blueberries and lemon… mmm, I love this cake.
Wow – very pretty! I love the different colors with the blue!
Oh this is a lovely cake! Blueberries and lemon – yummy. I’m getting so many ideas for different flavorings and presentations and the berries and lemon are on my list.
Your cake is a complete stunner! – so pretty, I just love the colours, all those shades of cream and yellow against the blue, gorgeous!!
Oh goodness, you are totally justified in feeling proud of your cake…its a beauty!! Fantastic job =D
Blueberry is an inspired flavor! And the cake is stunning. Two big thumbs up!!!
lemon & blueberry is one of my absolute favorite combinations, wonderful job and it’s LOVELY!
great job! love blueberries and lemon
I hope I didn’t drool too much on my screen!
Yum! Looks good! Loved that little bit of garnish!
Oui, Oui, Jeanine, beautiful cake! Great job!
Your opera cake is truly amazing! Bravo!
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