Raspberry & Chocolate Opera Cake
Prep time: 35 minutes
Cook time: 12 minutes
Yields: 1 opera cake
Author: Ireland Lindsay
Ingredients:
For the Joconde cake:
3 eggs, at room temperature
90g sugar
3 egg whites
30g sugar
115g almond meal
28g all-purpose flour
For the swiss meringue buttercream:
1/2 cup egg whites
1 cup sugar
3 sticks (339g) unsalted butter, room temperature
Pinch salt
1 teaspoon vanilla
3/4 cup raspberry preserves
For the ganache:
12 ounces bittersweet chocolate, finely chopped
12 ounces heavy whipping cream
For the swiss meringue topping:
1/2 cup egg whites
1 cup sugar
For the topping:
1 pint of fresh raspberries
FOR THE JOCONDE:
PREHEAT oven to 350°F and line an 11x16* inch baking sheet with nonstick spray and parchment, set aside.
*The measurements don’t have to be exact, 1 or 2 inches off is ok!
INTO the bowl of a stand mixer fitted with the whisk attachment whip the 3 whole eggs and 90g sugar on high speed until they form ribbons. Once the ribbon stage is achieved, sift in almond meal and flour, then gently fold the 2 mixtures together, set aside.
INTO a new bowl whip the 3 egg whites till light and frothy, slowly add in 30g sugar and whip until stiff peaks. Next, gently fold the almond batter into the whipped egg whites*.
*Avoid overfolding the mixture, we worked air into the meringue, and we want to try our best not to deflate it. This will yield an airier cake!
POUR batter onto prepared pan, and using an offset spatula spread as evenly as possible. Bake (at 350°F) for 12-15 minutes or until the cake is just golden and springs back when poked with your finger. Let cool completely.
FOR THE BUTTERCREAM:
CREATE a double boiler by pouring 2 inches of water into a heavy-bottomed saucepan and placing a heat-proof bowl over the top, make sure the water isn’t touching the bottom of the bowl, but rather creating steam underneath.
INTO the bowl add the 1/2 cup egg whites and 1 cup of sugar and stir slowly until the sugar is completely melted, this can take a few minutes. Periodically check to see if there are any sugar granules remaining*, to do this pinch the mixture between your fingers- it shouldn’t be too hot.
*It is vital that during this step you melt all the sugar and there are no granules, the failure to do so will result in a grainy buttercream and that’s hashtag notcool
ONCE the mixture is completely cool, whip on high speed until soft peaks are achieved. Once the mixture is soft, glossy and light and the bowl feels completely room temp, begin adding in the room temperature butter tablespoon at a time.
*Make sure the meringue is completely cooled or it will melt the butter and your buttercream won’t come together.
AFTER you have added about half of the butter, it may look curdled and runny, this is completely normal, and you should continue adding the rest of the butter. This will complete the emulsion process!
ONCE you have finished adding the butter and it has mixed on medium speed for about a minute the buttercream should be creamy and glossy again. Add the salt, vanilla and raspberry preserves, Set aside. DUDE, give yourself a pat on the back, you just made swiss meringue buttercream!
FOR THE GANACHE:
MELT together the cream and chocolate over a double boiler then stir until emulsified. Set aside to let cool completely.
FOR THE SWISS MERINGUE TOPPING:
PRO TIP: Wait until you’re ready to assemble to make the topping
CREATE a double boiler by pouring 2 inches of water into a heavy-bottomed saucepan and placing a heat-proof bowl over the top, make sure the water isn’t touching the bottom of the bowl, but rather creating steam underneath.
INTO the bowl add the 1/2 cup of egg whites and 1 cup of sugar and stir slowly until the sugar is completely melted, this can take a few minutes. Periodically check to see if there are any sugar granules remaining*, to do this pinch the mixture between your fingers- it shouldn’t be too hot.
*Again, it is vital that during this step you melt all the sugar and there are no granules, the failure to do so will result in a grainy buttercream and that’s hashtag totesnotcool
ONCE the mixture is completely cool, whip on high speed until soft peaks are achieved. Set aside.
FOR PRE- ASSEMBLY:
TO assemble the cake, make sure all your accompaniments are completely cooled. (The cake ✓ The swiss meringue buttercream✓ The ganache ✓).
EVENLY spread the buttercream over the cake, try to get it as even as possible as this will create more distinct layers when finished. Same with the ganache, evenly spread over the cake making sure to get right up to the edges. Chill the cake completely, (ik ugh) but the cake needs to be cold for an accurate assembly.
ONCE completely cooled, you should have a flat cake with a layer of cake followed by buttercream, and lastly chocolate ganache.
FOR ASSEMBLY:
1. Using a hot knife and run along all 4 edges of the pan to release the cake.
2. Invert the cake and flip onto a layer of parchment
3. Divide the sheet cake into 6 even portions (diagram below). To do this, use a hot knife and a straight edge to cut the cake.
4. Carefully stack the 6 layers on top of one another (it should still be cold enough to handle)
5. Place back in the refrigerator for 15-30 minutes or until re-chilled
6. Once re-chilled, use a hot knife and clean up the edges.
7. Breathe, bcuz dude, you just assembled your cake (!!!) we’re almost done!
TO FINISH:
YOU will be left with a clean-edged, 17-layer cake. Top with fresh raspberries and fresh swiss buttercream!
BRAVO, give yourself a pat on the back because you just made this opera cake like a pro! Store in the fridge for up to 1 week, covered. Use a hot knife to slice for a super clean edge. Pairs well with tea, coffee, and many others ;)
Recipe by @IreBakes
Comment below your review, and don’t forget to send photos ;)
