I made the opera cake with a green tea buttercream and white chocolate mousse. I decided not to make the glaze in the end because I ran out of white chocolate. This cake came out a lot sweeter than I would normally like, but it was still very good. A small piece will satisfy your sweet tooth. I also halved the recipe because the original recipe is for 20 servings. If you would like the original recipe, you can find it here. Here's mine:
For the joconde
3 large egg whites, at room temperature
1 tbsp. granulated sugar
1 cup ground blanched almonds
1 cups icing sugar, sifted
3 large eggs
1/4 cup all-purpose flour
3 tbsp unsalted butter, melted and cooled
2. Preheat the oven to 425◦F. (220◦C).
3.Line one 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. Pour the batter into the pan and spread it evenly to cover the entire surface of each pan.
8. Bake the cake until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven.
9. Put the pan on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover with a sheet of parchment or wax paper, turn the pan 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
1/4 cup water
33g granulated sugar
1 tsp green tea powder
2. Remove from the heat and let cool to room temperature.
For green tea buttercream
2 teaspoons green tea powder
1/4 cup plus 1 tablespoon water
6 tablespoons granulated sugar
2 large egg yolks
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes and softened
2. While syrup boils, beat yolks in a large bowl with cleaned beaters at medium speed 1 minute.
4. Add hot syrup to yolks in a slow stream (try to avoid beaters and side of bowl), beating, then add green tea mixture and beat until completely cool, 3 to 5 minutes. Beat in butter, 1 piece at a time, and beat until thickened and smooth.
For the white chocolate ganache/mousse
3.5 ounces white chocolate
½ cup plus 1 ½ tbsp. heavy cream (35% cream)
1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.)
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.
I split my cake into four layers and it went like this:
Jaconde, syrup, buttercream, jaconde, syrup, white chocolate mousse, jaconde, syrup, buttercream, jaconde, syrup, white chocolate mousse.
- It took my jaconde 7 minutes to bake. If you're making your own almond meal, be sure to grind it very fine, otherwise your cake won't be as light.
- The recipe for the syrup makes more than enough, I might decrease the amount if I make this cake again.
- The white chocolate mousse was very sweet, I might dilute it with more whipped cream next time.