» Print Recipe
Try this delicious Opera cake with a passionfruit twist.. perfect for summer!
For the sponge, pre-heat the oven to 220°C. Grease and line 4 27 x 25cm tins.
Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed from the bowl. Add the caster sugar slowly, whisk until you have a glossy meringue. Set aside. Add the ground almonds, icing sugar and passionfruit powder in the bowl of an electric mixer and add the whole eggs. Whisk together for 3-5 minutes, or until doubled in volume. Fold in the flour, and then gently fold in the meringue in three separate batches. Add the melted butter and fold in, until incorporated. Tip the mixture into the prepared tins and level the surface with a palette knife. Bake for 5-7 minutes until pale, golden-brown and springy to touch.
Place a sheet of baking paper over a cooling rack and turn the cake out onto it. Peel off the baking paper from the base of the cake and leave to cool completely.
For the ganache, place the cream, passionfruit purée and passionfruit pulp in a saucepan and bring to a simmer. Place the chocolate in a bowl and pour the cream over. Allow to stand for 1 minute then stir to combine. Set aside to set.
For the passionfruit syrup, add the sugar and water to a small saucepan and simmer over a low heat until the sugar is dissolved and the mix has thickened slightly. Take of the heat and add the passionfruit. Mix through and set aside.
For the buttercream, combine milk, water and sugar in a saucepan. Stir over a low heat, until sugar is dissolved; do not boil. Add gelatine to extra water and stir to combine. Add the gelatine mixture to the sugar mixture; stir to dissolve. Cool to lukewarm.
Beat butter and vanilla, until white and fluffy. Add the passionfruit purée and powder. Gradually add the sugar mixture a spoonful at a time. Beat until light and fluffy.
For the mirror glaze, bring water, cream, caster sugar and cocoa powder to the boil. Simmer until it reaches 106°C. Cool to 60°C then add the bloomed gelatine sheets. Stir and allow to cool. Use at 30°C.
To assemble, place a sheet of sponge on a sheet of baking paper. Soak the sponge with the passionfruit syrup. Spread buttercream over the sponge. Sprinkle over passionfruit powder. Add another layer of sponge, soak in syrup and spread with ganache. Add another layer of sponge, soak in syrup, spread over buttercream and sprinkle with passionfruit powder. Add the last layer of sponge, soak in syrup and pour over the mirror glaze. If there are any bubbles in your glaze, burst them with a toothpick to ensure you have a beautiful smooth mirror finish. Allow the glaze to set then trim all 4 edges of the cake with a heated knife. Transfer to a serving plate. Temper the chocolate (by heating to 45°C, seeding down to 27°C and heating back to 30°C) and make desired shapes. Paint some of the chocolate shapes gold. Mix the gold lustre dust with rose spirit and dip a paintbrush into the mix. Flick the paint brush over one end of your cake to leave a splattered effect. Add tempered chocolate shapes.
This recipe has not been edited or tested by the Bake Off Food Department
» Related Recipes
» Metric Converter