The May 2008 Daring Bakers Challenge is brought to us by Ivonne of Creampuffs

in Venice, Fran of Apples, Peaches, Pumpkin Pie and Lisa of La Mia Cucina

A Taste of Light: The Daring Bakers Sing the Praises of Opéra Cake
And One Lovely Woman – Barbara of Winos and Foodies – for all of the hard
work she does for Lance Armstrong’s LIVEstrong organization AND for being a
TRUE Daring Woman and Baker 
This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and
Timothy Moriarty’s Chocolate Passion.

The Origins of Opéra Cake:

“There are many stories about the origins of this cake, known as both Clichy cake and Opéra cake.
Many believe that Louis Clichy was its creator because he premiered the gâteau, with his name
written across the top, at the 1903 Exposition Culinaire in Paris. It became the signature cake of
Clichy's shop on the Boulevard Beaumarchais. However, another pastry shop, Dalloyau, sold a very
similar dessert, known as L'Opéra (in honor of the Paris Opera), and some claim that theirs was the
original.”

— From this recipe on the Epicurious site.

The Elements of an Opéra Cake:

Joconde: The base of an Opéra Cake is a thin sponge cake that is made using nut meal,
traditionally almond meal (finely ground blanched almonds).

Syrup: The joconde is flavored with a sugar syrup that can be flavored to suit your tastes.

Buttercream: The first two layers of the joconde are covered in a rich buttercream. This
particular buttercream is made with a syrup, eggs and butter.

Ganache/Mousse (optional): In some recipes, the final layer of the joconde is covered in a
ganache or mousse. While not hard to make, this makes the recipe quite involved. We are
giving Daring Bakers the option of either using the buttercream to cover the final layer or, if
they’re feeling up to it, to go ahead and make the ganache/mousse.
Glaze: The final step to an Opéra Cake is the glaze that gives the cake a very finished and
elegant appearance.
For the joconde

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

What you’ll need:

2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans1

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 (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 almonds2
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 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.
1
If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.
2
If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or
health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you
would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will
need about 2 cups of blanched almonds to create enough almond meal for this cake.
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 flavoring 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 buttercream3

(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

Ingredients4:

1 cup (100 grams) granulated sugar (Used to say 2 cups but should be 1 cup)
¼ cup (60 grams) water (Used to say ½ cup but should say ¼ cup)
seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp.
pure vanilla extract5
1 large egg
1 large egg yolk
1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature (Used to say 1¾ cups of butter
but it should be 1¾ sticks).
flavoring 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)6 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!

3
The recipe for the buttercream that is listed here is based on the original. When testing the buttercream, we tested a slightly modified
version that had 2 cups sugar, ½ cup water and 1¾ cups butter. The eggs remained the same. We ended up with a very creamy
buttercream. But we don’t want anyone to be afraid of our modified version so you have the option of using the original above or the
quantities we’ve listed here in this note.
4
This buttercream is delicious so if you’re a buttercream fan, you may want to double it!!!
5
If you are flavoring 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-flavored buttercream, then by all means leave it out!
6 ◦ ◦ ◦
The original recipe instructs to heat the syrup to 255 F (124 C). We heated it to 225 F and it worked just fine. However, if you are
◦
concerned, then by all means heat your syrup to 255 F.
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 flavoring 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)

(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 chopped7

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.8 Using a long metal cake spatula,
smooth out into an even layer.
3. Place the cake into the refrigerator for 30 minutes to set.

7
If you do not like white chocolate or cannot find it or don’t want to buy it, you can either make a different glaze or you can leave the
glaze out altogether and end simply with the buttercream. However, we discourage this. A true Opéra Cake ends with a glaze so we
encourage everyone to find an alternative glaze recipe if you don’t want the white chocolate. Try a vanilla glaze or a fruit glaze.
8
Make sure that the glaze has cooled before pouring it/spreading it on the cake. If you put it on when it’s too warm then it will melt the
buttercream or ganache/mousse layer.
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.

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 flavored 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 flavored 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 flavored 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 flavored 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.
What is Allowed:

If you are feeling up to the challenge, instead of a square or rectangular Opéra Cake you can
make a round Opéra Cake or you can make Opéra cupcakes. You can also use your joconde
to make mini Opéra Cakes. Go nuts!
You can use any flavoring you wish in the joconde, syrup, buttercream, ganache/mousse and
glaze as long as it is a “light” flavor (vanilla, coconut, honey, banana, almond etc.).
If you are feeling daring, you can use fresh fruit in between your joconde layers.
If you have another version of buttercream that you would like to use, you may do so as long
as it remains light in color and flavor. By light in color and flavor what we mean is light colors
(yellow, white, ivory, cream) or light spring colors (blue, pink, green) but they should be light
shades. NO DARK COLORS (black, brown, gray).
You can use only the buttercream to fill and top your cake (prior to the glaze) and omit the step
of making the ganache/mousse
If you do not like the white chocolate glaze, you are free to either leave the glaze out (although
a traditional Opéra Cake has a glaze) or you can use another glaze as long as it remains light
in color or flavor (vanilla glaze, lemon glaze, etc.)
You may decorate the outside of your cake in whatever manner you wish (piping, fresh fruit,
icing sugar, flowers, etc.)
Whatever dietary changes are required to meet needs based on allergies, dietary
requirements, etc. (But this applies to you only if you have allergies or special dietary needs.)

What is Not Allowed:

ABSOLUTELY NO DARK COLORS OR FLAVORS: no chocolate, coffee, cocoa, etc.

Examples of Opéra Cake recipes:

Tish Boyle and Timothy Moriarty:

http://www.pastrywiz.com/chocolate/chocolate24.htm

The Splendid Table:

http://splendidtable.publicradio.org/recipes/dessert_opera.shtml

A La Cuisine:
http://www.alacuisine.org/alacuisine/2004/10/opera_cake_1.html

Dessert First:
http://dessertfirst.typepad.com/dessert_first/2006/01/opera_cake.html

Other photos of Opéra Cake:

http://www.flickr.com/photos/puiche/247743275/

http://www.flickr.com/photos/anitachu/215437248/

http://www.flickr.com/photos/p3nnylan3/148164470/

http://www.flickr.com/photos/thescenemarketinggroup/2369146342/

http://www.flickr.com/photos/mirandak/32671656/

http://www.flickr.com/photos/silverlily/483588330/

http://www.flickr.com/photos/bossacafez/1701256324/