Wednesday, 28 May 2008

Daring Bakers - Opera Cake

The Daring Bakers strike again!
This time it was in the form of a formidable opera cake. Definitely the most complicated cake that I have ever made.

It consisted of five elements: a joconde, which is a cake layer made with meringue and ground almonds. A syrup, which drenched the joconde layers. Buttercream, sandwiched in between the layers. A ganache, making up the final layer, and a white chocolate glaze, to cover and seal the entire cake. (Whew)

I used DiSaronno as my flavouring. I made the ganache, joconde, syrup and butter cream the day before. I was feeling pretty cocky as I had made these parts ahead and they came out without any problems, even though the recipe for the buttercream frightened me. On Monday morning, all that was left was the assembly and the glaze. I started the assembly according to the instructions - the square of joconde on the bottom, syrup, 2/3 of the buttercream - so far so good. Then I put on the 2 rectangles. They kept sliding around and the buttercream was oozing out the sides, I figured that adding the next layer would keep them still. I syruped and creamed and added the other joconde square, the syrup and some of the buttercream that had run out of the layers. Still the middle layer was oozing and the rectangles were trying to escape. I put toothpicks in the cake, pushing the layers back in place while hubby screamed “Maybe we should build a retaining wall!”. Men. (edit: hubs has taken exception to his portrayal in this drama and wishes it to be known the he simply suggested the retaining wall in a calm and reasonable manner. Ok, so maybe he didn't scream, but the whole scenario was pretty crazed for a little while.)

I shoved the whole thing in the fridge and left it for a couple of hours. It didn’t look too bad. I told myself that I could trim the edges when it was done and if all else fails, call it a trifle. I added the ganache and put it back into the fridge to set up.

A couple of hours later, I trimmed the edges, made and poured on the glaze and popped it back in the fridge. It was looking pretty good, if puddley around the edges.
We had some that night and it tasted pretty good. I immediately froze about ½ the cake for another time. The next day it tasted even better, the flavours had had a chance to meld. If I were to make it again, I would probably use a fruit flavour rather than white chocolate. I would layer it differently so small pieces wouldn’t drift away and I would use a bit less butter cream. Otherwise I thought it was a great project, something I definitely would not have tried without a little push.

This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion.
Thank you Fran of the blog Apples Peaches Pumpkin Pie and Shea of the blog Whiskful for cohosting with Lis and Ivonne this month. I look forward to the next challenge!

Opera Cake
For the joconde(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperature)
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 handheld mixer•two mixing bowls 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 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(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 egg1 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) 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 (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. liqueur 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.