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Posted: 05/28/2008

Opera Cake

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This Opera Cake has 6 layers with a coconut simple syrup, lime buttercream, a coconut white chocolate mousse and topped off with toasted coconut.

Across the street from where I work, a big 14-screen theater is being built. It’s been really interesting to watch – it’s right outside the windows, so I usually look up from time to time during the day to watch what is going on. I’ve never watched something so large being built like I have been watching this theater. I’m not a builder by any means, so I don’t know how it all really works, but it seems as if the big concrete walls are poured, one by one, and then just like a gingerbread house, they are raised up to form this big box. I don’t know how they get it all to stick together, (but I’m sure it’s not with frosting and licorice), but it really is amazing to see it go up.

For some reason this month’s Daring Bakers challenge reminded me a lot of the building of that theater. Not that my cake was anywhere near as big, or as heavy, or made of concrete, but it really was a fun challenge to “build”.

This month’s challenge is an Opera Cake, brought to us by none other than the Daring Bakers founders, Ivonne, of Cream Puffs in Venice, and Lis, of La Mia Cucina. And since the group is so large now, there are two more helpers – Fran of Apples Peaches Pumpkin Pie and Shea at Whiskful.

I had never tried an opera cake before, although I had heard of them. Opera cakes are traditionally flavored with chocolate and coffee, but the hostesses decided to mix it up a bit. We were told we could only use light colors and flavors. I was all about this, since it is springtime and all. They also wanted to honor Barbara of winosandfoodies. I’m sure you all know Barbara and her blog, but she is a cancer survivor and the creator of one of my favorite food blogging events – a Taste of Yellow. And although my challenge this month isn’t yellow, I do want to add into all of those other Daring Bakers who are dedicating this to Barbara!

So, to keep this (kinda) short, here’s what I ended up with:

I chose to use coconut and lime as my flavors.
I left the joconde cake plain, using almond meal.
My simple syrup was flavored with coconut extract.
My buttercream was flavored with lime zest and a bit of lime juice (and a splash of color!)
I chose to do the mousse – I left out the liquor, and used just cream and coconut white chocolate
For the glaze, I used coconut white chocolate
I topped the whole thing with toasted coconut.

Since there are only 2 of us, and I have been on a bit of a sugar strike lately, I only made half the recipe. My pan was larger than the one in the recipe, so I had to do some fancy math, but it all worked out. I made my cake a 5-inch square, and had enough cake to actually do 6 layers, but one broke in half, and I decided to just stick with 4. I think I got really lucky, because after the flavor was chosen, I was at the store to buy ingredients, and I came across a coconut white chocolate.

And although my mousse and glaze weren’t really smooth because the chocolate had coconut bits in it, it was quite delicious!!

Over all, I had a lot of fun with this. But I do have to say it was a bit too sweet for my tastes. The cake by itself was absolutely delicious, but adding in the syrup, frosting, mousse, and glaze took it a little too over the top for me. But it was beautiful, and there are so many other flavor combinations I’ve seen out there that I would love to try!!

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Coconut Lime Opera Cake

Author: Deborah Harroun
Yield: 20 servings 1x
Category: Dessert

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Description

This Opera Cake has 6 layers with a coconut simple syrup, lime buttercream, a coconut white chocolate mousse and topped off with toasted coconut.

Scale

Ingredients

For the jaconde

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
1/2 cup (70 grams) all-purpose flour
3 tbsp. (1 1/2 ounces; 45 grams) unsalted butter, melted and cooled

For the syrup

1/2 cup (125 grams) water
1/3 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.)

For the buttercream

1 cup (100 grams) granulated sugar
1/4 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 not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!)
1 large egg
1 large egg yolk
1 3/4 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.)

For the white chocolate mousse

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

For the glaze

14 ounces white chocolate, coarsely chopped
1/2 cup heavy cream (35% cream)

Instructions

For the jaconde

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

Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.
Preheat the oven to 425°F. (220°C).
Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.
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.
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.
Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).
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.
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.
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.
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.)

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

Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.
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.
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.
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!
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).
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.
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.
At this point add in your flavouring and beat for an additional minute or so.
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 mousse

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

Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
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.
In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
Gently fold the whipped cream into the cooled chocolate to form a mousse.
If it’s too thin, refrigerate it for a bit until it’s spreadable.
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.)

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

Assembling the 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 one-half 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.

Recipe Notes:

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

Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

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