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This beautiful Opera cake will impress guests at your next summer gathering.
For the joconde, oven at 200°C – super hot for a fast rise! Mixing bowl – sift in 250g sifted icing sugar, 250g sifted ground almonds and 80g sifted plain flour – add in 325g of eggs – 6 to 8 eggs – whole and dash of vanilla – and mix until light – 10 minutes. Slowly add in 60g melted unsalted butter. 200g egg whites (6 to 8 eggs) in the mixer whisk up – add in cream of tartar and 60g of caster sugar. Fold into other mixture using law of 3rds. Spread onto pre-lined baking trays and bake for 10 to 12 minutes; watch them like a hawk!!!
For the ganache, in a microwave bowl with 300mls of thickened cream, 250g of dark chocolate, 25g of unsalted room temp butter – heat to combine and set aside for later.
For the crème au beurre, 300g caster sugar and 90 ml of water in a pan – heat to 121 degrees. Mixer bowl with 180g of egg yolks (approx 9) – start to whisk and slowly add in the sugar syrup then turn up the gauge to beat for approx 10 minutes. When cooling, slowly start to add in the 600g of butter. Whisk to combine. Divide into 2 portions - puree the roasted macadamia nuts – and add to 1 portion. Reserve some puree for decoration. Espresso extract in the second portion.
For the chocolate mirror glaze, 4 large sheets of gelatin into water to soften. 125ml of water and 225g of caster sugar in a pot and bring to 104°C. Whisk in 150g of dark chocolate and 30g of good quality dark cocoa. Whisk in 65g of heavy cream. When mixture reaches 60 degrees – whisk in drained off gelatin. Sieve the entire mixture. When it reaches 29 degrees it’s ready to pour over cake.
For the decoration, temper chocolate to 45°C – bring down to 29°C then back to 31°C to use. Decorate at will!!!
This recipe has not been edited or tested by the Bake Off Food Department
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