Daring Bakers Challenge: Raspberry Opera Cake! May 28, 2008

I am so thankful to be a member of this amazing amasse of baking adventurers! Viewing the seven pages of directions did cause me to be taken aback a couple of weeks ago, but once I saw the expression on my family’s faces after tasting this creation I am so thankful I was given the challenge!

Here is my raspberry opera cake, complete with lots of pink food coloring and pieces of raspberry between the layers!

And thank you to Becca Berlow, my honorary daring baker, who helped me a ton with this challenge this weekend on her vacation!!

First we start off with some almond cake (aka joconde), drizzle with raspberry sugar syrup, raspberry flavored pink buttercream, more cake, more syrup, more buttercream, raspberries, more cake, white chocolate raspberry liqueur mousse, and then a white chocolate glaze! It is so rich and so heavenly!

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 pans (Note: 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.)
•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 almonds
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 (I had one and baked it in two batches!) 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. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.
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
2 tbsp raspberry liquer

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 buttercream

I made this five days in advance and froze it for the first three days!

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

Ingredients:
1 cup (100 grams) granulated sugar
¼ cup (60 grams) water
1 tsp vanilla
1 large egg
1 large egg yolk
1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature
1 tbsp mccormick raspberry extract

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) 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!
5)Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture 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 flavouring 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

(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. raspberry liquer

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

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.

Assembly Directions:
1)Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.
2)Spread about three-quarters of the buttercream over this layer.
3)Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.
4)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).
5)Spread the mousse 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.
6)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.
7)Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

To see everyone in my DB posse- Click the picture above!