Wednesday, May 28, 2008

A Night at the L'Opéra

Today is the big reveal for the May Daring Bakers Challenge, and boy was it a doozy. Four women teamed together to host this challenge. I have to give a big thank you to: Cream Puffs in Venice, La Mia Cucina, Apples Peaches Pumpkin Pie, and Whiskful. They picked a wonderful and challenging recipe to tackle. It was a perfect Daring Bakers Challenge.  They chose Opera Cake.

For those of you that don't know about this cake, it's an extremely elegant and polished French dessert that is believed to have been created around the beginning of the 1900s. Gourmet magazine writes, “There are many stories about the origins of this cake, known as both Clichy cake and Opéra cake. Many believe that Louis Clichy was its creator because he premiered the gâteau, with his name written across the top, at the 1903 Exposition Culinaire in Paris. It became the signature cake of Clichy's shop on the Boulevard Beaumarchais. However, another pastry shop, Dalloyau, sold a very similar dessert, known as L'Opéra (in honor of the Paris Opera), and some claim that theirs was the original.”

Before I get into the recipe and assembly instructions, I must take a moment to discuss my personal experiences with this detailed cake. At first blush, the recipe itself will seem daunting, almost impossible to complete. However, after reading and re-reading and re-reading the recipe, I took a deep breath and began the baking. The way the layers are organized, you could actually spread this task over multiple days, but I opted for the big bang approach. I took a lazy Saturday day and went to the L'Opéra. Cue the music, please.

I chose to make my own jaconde flour by grinding up blanched almonds. You could use almond meal, but the idea of making my own "flour" seemed so rustic. I’m so glad I did. It was easy, and the flavor was grand. I pretty much followed the recipe to a T. My only deviation to the recipe came when making the syrup and the butter cream. Instead of using plain water, I decided to use Orange Flower Water. It gave the syrup and buttercream a very fragrant perfume. I also flavored the white ganache with Bailey's.  It was delicate and decadent.

Everything came out perfectly according to the recipe. The assembly was a little tricky, but in the end, my cake came out fine. It could have been more beautiful had I had a more decorative flair. I still loved it, though. The best part was that everyone loved Eating it!!

So what exactly is an Opéra Cake?

Well it's a cake that is made up (usually) of five components: a joconde (a cake layer), a syrup (to wet the joconde), a buttercream (to fill some of the layers), a ganache or mousse (to top the final cake layer) and a glaze (to cover the final layer of cake or of ganache/mousse).

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)


6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)
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 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


½ cup (125 grams) water (I used orange flower water)
⅓ cup (65 grams) granulated sugar
1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc., which I ommitted due to the orange blossom water)

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

Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

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


1 cup (100 grams) granulated sugar
¼ cup (60 grams) water (I used orange flower water)
seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract 1 large egg
1 large egg yolk
1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature
flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)

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) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] 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 is 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

(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


7 ounces white chocolate
1 cup plus 3 tbsp. heavy cream (35% cream)
1 tbsp. liquer of your choice, such as Bailey’s
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


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.

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about three-quarters of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

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).

Prepare the ganache/mousse (if you haven’t already) and then spread it 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.

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.

Serve the cake slightly chilled. This recipe will yield approximately 20 servings.


pixie said...

i love orange water but i can't find it here I'm so curious to try your cake!

Renee said...

I had to order the orange water over the internet. I had it on hand for a previous recipe and thought it would be a fragrant flavor with the almonds. Thanks!

The Baker & The Curry Maker said...

What a goodlooking cake! Well done. I love the all white, part of me thinks mine is too colourful.

glamah16 said...

Very nice. I love your flavorings. I cant see the first photo, however I saw it on the forum.

Rachel said...

orange water..sounds nice!!1

Sarah said...

Yum! What a great idea with the orange water! Well done!

Katie said...

Your cake looks great. I'm impressed you made your own almond meal.

Jeanine said...

Sounds delicious! Looks beautiful. Great job!!

Megan said...

Your cake looks delicious. I love the addition of orange flower water. Now I'm curious about your orange water, gotta check it out!

Jade Is Green! said...

I love the simplicity of your cake. I so very much wish I could smell it through my monitor because the flavouring sounds divine!

Clumbsy Cookie said...

I think the orange flower water must have made your cake so delicious! That and the Bailey's of course!

Rosa's Yummy Yums said...

Your cake looks great! Very well done!



Nancy said...

WOW. I stumbled upon the Daring Bakers through another site today, and then after all there you are!
This cake is like a travelogue to another place, maybe another planet. I don't think I will ever make it -- chocolate chip cookies are as complicated as I ever get -- but it is a learning experience just to know it's there. Cheers!

Anonymous said...

Orange water, bailey's and almond, sounds wonderfully subtle and scrumptious. Great job on the challenge.

Scuttle said...

I bet your cake was just so wonderfully sweet and smoothe You did a great job!

marye said...

yours is so pretty and pale! I decided not to blanche my almonds before grinding so my cake was a bit darker. :)Nice job!

sarahmarie said...

i like all the white. it makes it look so fresh

Anonymous said...

Orange water?! You certainly personalized your cake. I think the simplicity of adding only one flavor is beautiful.

Maddy said...

looks beautiful- nice layers! Great call on using the orange water- now I have to find some!

Holly said...

Looks fab! I love how your layers are so defined! Good Job!

JennDZ - The Leftover Queen said...

Yum! Looks so light and fluffy!

HoneyB said...

Your cake sounds awesome and looks great! Kudos to you for making your own flour!

tricia said...

i love "rustic" cooking. anytime i can make something by super-scratch, I try to. great job on your almond meal. yours looks so delicious!

Mandy said...

well done on the challege! I am intrigued with your use of orange water. I need to hunt it down. :)

Christine said...

Wow you banged it out in one day Good for you! Beautiful cake and I like the orange water where did you get it?

Anonymous said...

ooh! how does the orange water taste??

Renee said...

Everyone, thank you so much for your kind comments. As far as the Orange Flower Water, it is a fragrant orange smell - not in a citrus tangerine way, but subtle. It really makes the syrup sing.

I actually found this on the internet at :

Virginia said...

it's so fluffy and yummy looking! Oh, and your flavoring... yum!

Bumblebutton said...

Oooo, that sounds divine! Nice job!

Anonymous said...

This is beautiful! I actually thought of doing orange water with the rose water!

Deborah said...

Beautiful job! The orange water sounds like a wonderful addition.

bonnie said...

wonderful~ great job.

Dana McCauley said...

Lovely! Glad you tackled the challenge. The secret to all successful first attempts, I believe, is reading the recipe well.

BC said...

It was a fantastic cake. That was a successful Saturday.

maybelles parents said...

I love orange water. perfect for the cake.

Lucy said...

I've never actually encountered orange flower water in real life but I love the way it sounds :) Congrats on completing the challenge!

Rachel Rayne said...

Thanks for the comment!
Your cake looks delicious. I've never even heard of orange flower water. But thanks to your link, I now know how fantastic your flavor choices were.

Jacque said...

Mmmm, it sounds delicious! Orange flower water sounds so exotic... I must investigate!

Great job!

Garrett said...

Orange water, hmm? That's certainly something new to me!

Laurie said...

This looks so pretty on your china dish! And the orange flower water sounds divine.. Ciao!

Sherry Trifle - Lovely Cats said...

Beautiful Opera Cake. Orange water and then Baileys - Yum!

Dhanggit said...

great idea to use orange water for opera, specially it blends perfect with almonds!! great entry for this month's challenge!!

Indigo said...

I love how light and classy this is; really beautiful. I adore Baileys as well, so I bet it tasted as good as it looks ^__^

Hannah said...

Sounds like such an elegant cake with all of those floral flavors- Lovely! :)

Jenny said...

Hmm, I think the orange water and baileys combination sounds really interesting! I love how the cake is multiple shades of pale, it would be so pretty at a wedding or bridal shower.

Venus ~ Vi said...

Hi Renee~

I did a lot of reading too =)
Orange water?! Love!!! I think I will try it next time with the rose water that I just bought.

May said...

Wow! looks seriously yummy! =p

How To Eat A Cupcake said...

Orange sounds so yummy!

MyKitchenInHalfCups said...

Renee you have a perfect Opera! Orange Flower Water - great idea!

Candace said...

Great job... like your creative flavorings!

HoneyB said...

Great job! I thought about Bailey's also, but decided I had to go peach. :)

Fran Z said...

Dang! That is one pretty cake! Loved the Orange Flower flavoring!

Barbara Bakes said...

Wow - I've never heard of orange water before. Your cake looks delicious!

Barbara said...

I bet that tasted wonderful! In my book anything with Baileys in it has to be good.

Shari said...

I like your square version!
Shari@Whisk: a food blog

Claire said...

I would agree...the best part is when other people eat it and enjoy! Looks great.

Anonymous said...

Your cake is lovely - great flavours :)

Morven said...

A beautifully light execution of this recipe - bravo to you!

Kristen said...

Oh wow - that is one serious cake! Looks gorgeous!

Rebecca said...

Orange flower water–deeelish!

Shannon said...

I love the Bailey's and orange combination. Your cake came out beautifully.

Dolores said...

Orange water and Bailey's... bright and fragrant, smooth and sophisticated flavors. Great job!

The Scobes said...

What Opera do you recommend listening to while eating this delightful confection?

paulawy said...

Beautiful cake - and what inspiring flavor choices! I have a lot to learn from all the amazing Daring Bakers!