Each year our family takes turns picking out what our Christmas dinner will consist of; this year Sydney is the person to choose the main course and it is my turn to choose all of the desserts (generally there are about three different ones). Lucky me! Last year Sydney chose the the desserts a Pavlova, a Panetone with Zabaglione Trifle, and Special Noto Cheesecake with a mini chocolate chip crust. I wanted to have a truly unique dessert that would be festive. After days of contemplating I arrived on The Opéra Cake, it is elegant, delicate, and beautiful.
A traditional Opera Cake is a type of French cake. “It is made with layers of almond sponge cake (known as Joconde in French), soaked in coffee syrup, layered with ganache and coffee buttercream, and covered in a chocolate glaze. According to Larousse Gastronomique Opéra gateau is an elaborate almond sponge cake with a coffee and chocolate filling and icing.” This cake was popularized by the French pâtisserie house Dalloyau. Dori Greenspan in her book Paris Sweets has an adapted recipe from Dalloyau.
As you can see I did not follow the tradition Opéra Cake, though it is a wonderful cake the traditional design has dark colors through out, I wanted my cake to look more wintery and scream of the Christmas season. Instead of the coffee syrup I used Framboise, I did not make a buttercream, but a marshmallow meringue, and I used all white chocolate, except for the top in which I used bittersweet chocolate for the poinsettia and bells’ outline. I will say the Dalloyau Opéra is heavenly and worth baking or buying!
We began as we do with all our recipes by preparing our mise en place, we measured all of our ingredients, grabbed the standing mixer, bowls,
parchment paper lined and we lightly buttered jellyroll pans.
Since I did not have enough almond flour I took out the food processor and ground up whole almonds. Generally I like to grinding my own almond flour with whole almonds; I find I gain a longer shelf life, without having to store the almond flour in the freezer.
There I go again off the topic at hand: back to the opéra cake. Since the flavor of beurre noisette, brown butter, has more depth, I melted, clarified, and browned 31 grams of butter, poured into a small glass bowl to cool down. I then melted about the same amount of butter again, except I did not allow to brown, instead I grabbed a pastry brush, and brushed the butter amongst two 15 1/2 x 12 1/2 jellyroll pans, lined with parchment paper (I buttered prior to lining the pans and on top of parchment paper, set the prepared pans to the side.
The Joconde in the simplest terms is similar to the sponge cake except it is created with almond flour along with either cake or all purpose flour. Our preference is cake flour, but most recipes for the joconde calls for all-purpose. The cake itself is created by folding meringue into whole eggs, almond, icing sugar, flour, and butter.
Opéra Cake
Joconde:
6 large egg whites, at room temperature
1/8-teaspoon egg white powder
30grams/ 2 tablespoons granulated sugar
225grams/ 2 1/8-cups ground blanched almonds or hazelnut
225grams/1 7/8-cups icing sugar, sifted
6 large eggs
78 grams/ ¾cup cake flour
28-grams/ 2-Tablespoons clarified beurre noisette
28 grams/ 2-Tablespoons melted butter
Preheat the oven to 218ºC/ 425◦F. Line two 15½ by 12½ inc sheet pans (½ sheet jelly roll pans) with parchment paper and brush with melted butter.
Using a food processor fitted with a metal chopping blade, process the almonds to a very fine cornmeal-like texture.
In a bowl of you standing mixer with the paddle attachment, on low speed mix the almond flour, icing sugar, and cake flour, just until combined. Increase the mixer to medium-low speed, beat 1 egg at a time making sure each egg is beaten for a couple minutes, occasionally scraping down the sides. It is imperative that each egg is added and beaten for a couple of minutes . Once all six eggs are incorporated continue to beat, on medium speed for 4 minute insuring that as much air as possible has been incorporated. The mixture should be pale yellow in color and voluminous. Set the batter aside, or if you do not have another mixer bowl scrape the batter into different bowl.
In a very clean bowl of your standing mixer fitted with the whisk attachment beat the egg whites and egg white powder on medium speed to aerate. When the egg whites begin to form soft peaks slowly add the granulated sugar and whisk until the peaks are stiff and glossy. Keep a carefully eye on the egg whites they can very quickly turn from satin shiny glossy peaks to gloomy dry and an over mixed nightmare. ( If this happens don’t panic, however you will need to repeat the process with six more egg whites).
Using a large rubber spatula, gently fold the meringue into the almond mixture, in two batches. Take about ½ cup of the batter and fold into the melted butter, this method keeps the butter from falling to the bottom of the bowl, and then fold the melted butter back into the batter (making sure it is completely incorporated into the batter).
Carefully pour the batter equally into the prepared pans, smoothing it into an even layer. DO NOT press down or the batter will loose volume and the cake will be tough.
Bake the cake layers until they are lightly browned and just springy to the touch, about 5 to 8 minutes (every oven is different so keep a close eye on it). Remove from the oven and invert the cake onto a cool sheet pan or a wire rack, peel off the parchment paper and cool completely. Using a sharp serrated knife cut the cake crosswise into four equal pieces.
Syrup:
Framboise Sugar Syrup
119 grams/ 1/3 -cup water
100 grams/ ½ -cup sugar
¼-cup crème de framboise
Bring the sugar and water to a boil in a heavy bottom saucepan; cook till the sugar is dissolved. Pour the syrup into a glass-measuring jug and add Framboise when the syrup has cooled. Brush each layer of the cake with the Framboise syrup and allow the syrup to soak into the cake.
White Chocolate and Raspberry Mousse:
170 grams/ 1-cup white chocolate
3 eggs whites
25 grams/2-Tablespoon superfine sugar
220 grams/ 1-heavy cream, cold
3 drops raspberry essence
1-Tablespoon Framboise
In a baine marie of double boiler melt the white chocolate, making a ganache and set aside.
In a clean cold bowl of your standing mixer with the whisk attachment on medium speed whip the cold cream till soft peaks just begin to form add framboise. Reduce the speed to medium-low, slowly add the white chocolate ganache till medium-soft peaks form and place in the refrigerator till ready for use. You may have to whip lightly again.
Using a hand mixer, on medium speed, whip the egg whites to a foam stage. Slowly and carefully add 1/2 the sugar and raspberry essence whip till medium peaks, add the last 1/2 of sugar and whip till firm, shiny peaks and set aside.
Using a large rubber spatula carefully with a gently hand fold the meringue into the white chocolate whip cream.
Meringue Frosting:
3 large eggs
200 grams/1 -cup superfine sugar
59 grams water/ 4-Tablespoons
1-teaspoon almond extract
In a copper bowl, combine the egg whites, water, and sugar in the top of a double boiler. Whisk with a hand held mixer on high until foamy and combined. Place over boiling water and whisk constantly with a hand mixer until the frosting is stiff and holds peaks, about 7-8 minutes. Remove from the heat and whisk in the almond extract. Let cool, whisking often.
Using a large rubber spatula quickly and carefully fold the meringue in two batches into the white chocolate whipped cream.
White Chocolate Glaze:
220 grams/ 1 1/8 -cups Valrhona white chocolate, finely chopped
55 grams/ 4-Tablespoons heavy cream
Make the white chocolate glaze. You will need two separate prepared batches.
Melt the white chocolate with the heavy cream. Whisk gently until smooth. Let cool for 10 minutes and then pour over the chilled cake . Using an offset metal cake spatula, smooth out into an even layer. Place the cake into the refrigerator for 30 minutes, or until the glaze has set.
Assembly of the Opéra cake:
Take the first layer of Joconde, apply a very thin layer of white chocolate glaze, allow to set, now careful flip it over the cake (the bottom layer is now the white chocolate glaze).
Brush the top of the bottom layer of biscuit with the framboise syrup using an of set metal spatula spread an even an smooth layer the white chocolate glaze about 6-mm (1/4-inch think) top this layer with a second biscuit carefully pressing down to adhere the layer.
With an off set spatula spread evenly and as smoothly as possible the White Chocolate-Raspberry Mousse about 6-mm (1/4 -inch think) layer, top with the third layer of the cake, pressing down with a gentle hand adhere the new layer to the previous layer. Brush again a generous amount of the framboise syrup. Carefully spread evenly and smoothly the Meringue Frosting about 6-mm (1/4-inch) thick layer and top with the final layer again gently pressing down just to adhere to the previous layer, brush with the framboise syrup.
Glaze the top of the opéra cake by pouring over the cake . Using an offset metal cake spatula, smooth out into an even layer. Place the cake into the refrigerator for 30 minutes, or until the glaze has set.
Take the cake out of the refrigerator, have a sharp knife, a bowl of hot water and a clean kitchen towel near the cake. Dip the knife in the hot water, wipe it dry, and begin cutting the cake neatly, into even shapes, and clean off any ragged edges.
Tips:
Make sure to cut all all the way though the layers of the opéra cake.
You can top the opéra cake with any decorative chocolate design.
Do not over fold the batters they will deflate.
There should be just enough batter to cover the sheet pans in a thin even layer.
If the Jaconde is over cooked or a little dry brush with framboise syrup lightly and place in the refrigerator for several hours to soften.
It is best to use the white chocolate ganache as soon as it is ready.
Make two batches of the white chocolate ganache as the are batches needed.
Make sure to whisk the white chocolate ganache!
I chose poinsettias and Bells for Christmas top.
You are a very capable individual!
Thank you
I have been trying, unsuccessfully, to make an opera cake. Your recipe at first glance looks daunting, upon further reading I think I can do it. May I send you a picture
I am glad my post helped, of course you may send a picture. FYI we give personal/ and or private lessons.
thank you for this worthwhile information i must post a link on ws sign my blog so my associates can benefit from it also.
That Opera Cake is beautiful.
I am going to try to make it for the Holidays
Cool. What unique idea, I love the bells and poinsettias. It is apparent you put a lot of time into your writing!
thanks a lot for providing valuable info regarding the topic. I am a fan to your website. Keep up the excellent job.
honestly I couldnt agree more. Well said dude, and merry xmas
I went to your site because a friend told me about it, I must thank her. Your words captivated me. I could not stop reading. The opera looked wonderful, but the pictures and your stories are refreshing. I will be back and I’ve booked marked your site.
I LOVE this blog, thats all I have to say!
Your pictures are beautiful! These holiday ones must be my favorite!
Great post, I will back here soon
Great stuff.I’d like to suggest you make a youtube video. What are your thoughts?
Good read. Whay my daily bit of interesting info. Post more! – Jamie Steel
Just dropped by to say hello and wish happy holidays 🙂
Happy Holidays and may your New Year be grand
We just could not leave your website before stating that I really loved the quality info you offer to your visitors? Will be back soon in order to check up on brand new posts
What a beautiful cake, I love your work and I am lucky enough to have had the pleasure of your catering skills. The wonderful butterfly cupcakes for mother day’s you made for the shower were a huge hit. I cannot wait to order more pastries!
Your blog is great, and I love this submit. I believe I can find extra helpful information here. Thanks and maintain it up!
The cake looks incredibly beautiful to me, I wish I had your talent. I have trouble just boiling water.
Needless to say, what a wonderful site and informative posts, I’ll add backlink – bookmark this website? Regards,
Reader.
Lovely sharp publish. By no means believed that it was this effortless. Extolment to you!
I didn’t know that. This was a very educational post, I will be back.
Incredible!!! Bookmarked this page that has this astonishing details. Will come back to see if there are any updates. You, the author, are a master. Thanks
My fiancee Russell and I were surfing the net last night, when we came across your beautiful opera cake. He actually turned to me and asked if I might make it for his birthday next week. At first I thought there was no way, but your directions make sense!
This weblog is superior it has bought the entire factors i sought after to talk about, it’s fulfilled my wisdom, i just appreciated this weblog and that I want to subscribe. Will you please inform how I may go about subscribing. Although your blog is up to date and I don’t want to miss anything
To subscribe locate the e-mail button on the hand-side of the site, put your e-mail address in the box and follow the direction, or the registration button is located directly under the photo wall.
I was reading through some of your blog posts on this website and I think this website is real informative!
Wow christmas at your house must be an amazing holiday to celebrate and participate.
I must tell you I had great fun reading this site; the insight from this site and everyone who participates. I found it to be refreshing and very informative. I wish there were more blogs like it. I never take the time to leave comments, but I just could not leave with out letting you know!
Excellent blog post, I look forward to reading much more.
Advantageously, the post is in reality the freshest subject on this associated situation. I fit in together with your conclusions and will eagerly look forward to your upcoming updates. Just saying thanks won’t just be adequate, for the exceptional clarity within your writing. I will directly grab your rss feed to remain informed of any updates.
That is 5 star dessert! WOW, you went above and beyond, any chance I can eat Christmas dinner at your house?!
What a gorgeous Christmas table you must have had. Did a professional photographer take the pictures of the cake for you?
Ever time I visit, I always feel good; your site is up lifting. WOW, that opera cake is above and beyond any
Christmas dessert I’ve seen. Those layer were perfect.
I have always wanted to be able to bake like a pro, it is apparent you are a professional. Where do you find the time to bake, write you blog, and take those awesome photos. Does anyone help or do you out source the photography?
As usual your photos are stunning and a soothing on the eyes. While your post is filled with wonderful ideas that inspire me to go to the next level.
The mixture of insightful and outstanding content material is absolutely exceedingly scarce, your site fills the void. It’s a shame other bloggers haven’t figured out the right formula.
Unbelievable the photo are fantastic, writing high quality, but the way I feel after reading your post is why I bookmarked your site.
I can see you have an outstanding page here… this was my visit to your site.. I happened to discover it performing a google search. Anyway, fantastic post.. I’ll be bookmarking this page for certain.
This is the most significant positive IE browser to see one of the blog. It is easy to tune out, but some of the finest materials with serious Internet, where I believe you are the minority!
I would like to thank you for the time you took compiling this post. You have been enlightening for me. I have passed this on to a friend of mine.
Thanks for your post. I’ve been thinking about baking an opera cake over the last few weeks, I’ll write a post on how it turned out. I would love to backlink it to you if thats cool. Thanks.
I love your site. I’ve bookmarked it so I can come back, I am 13 years old.
Your opera cake was so beautiful and clean. How did you get the glaze smooth?
I like this blog – I’ll be back later on!
This is a really special subject that far more folks need to be mindful of. The greater number of individuals applying this important information the better. Thanks for spreading the word. I’m a big supporter of your website!
i believe you have a nice page here… this was my first time coming here.. i just happened to find it performing a google search. anyway, great post.. I’ll be bookmarking this page for sure.