Sing for your Supper

And then you get dessert!

May's Daring Baker's Challenge--a 'light' in flavor and color Opera Cake. Traditionally made with chocolate and coffee, these ingredients were expressly forbidden. So naturally, I headed for the nearest coffee shop...

But, no coffee here! The cup holds my secret ingredient--blueberry extract from Dunkin'--hey what can I say? The extract was perfect--it didn't stain, and tastes real (although I'm guessing it is not...I used candy melts on last week's cupcakes, and yesterday made a cake mix for my husband's birthday, so who am I to maintain my normally real-or-nothing prissier-than-thou attitude?)

My opera cake was a variation in Earl Grey and Jasmine Tea with Blueberry.

I really loved this challenge--before I was a DB, I never played with recipe flavors. I was going for purple here, and originally thought lavender, but two flavors was more fun!

Served in small slices, the opera cake was delicious, but very very rich. Not overly sweet, as I had feared, it was fragranced with the beautiful perfume of tea and blueberries. This month's gracious hosts offered lots of advice, and making the tea mousse and jaconde one day, followed by the syrup, buttercream and glaze on the next, simplified the initially daunting project. Not a snacking cake, for sure, I made half the recipe for my small household, and cut it in half again, tucking half in the freezer.

While I doubt I will make an opera cake again, no doubt some of the techniques I learned will benefit future sweets--my mother's light chocolate and almond layered torte comes to mind!

Thank you to thank Fran of the blog Apples Peaches Pumpkin Pie and Shea of the blog Whiskful, plus, of course Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice for choosing such a fun kitchen adventure this month! Daring Bakers Rule!!

My tweaks:

• The jaconde (cake layers) were not flavored.



• The flavoring syrup was enhanced with Earl Grey and Jasmine Tea



• Used the original recipe of buttercream (using less butter), flavoring it with blueberry.



• Added a bit of salt to the buttercream (which adds a nice depth of flavor).



• Made Earl Grey and Jasmine Tea Cream for the Mousse



• Glaze was also flavored with blueberry

The DB Opera Cake recipe as modified by me:

For the Joconde (Thin Cake Layers)

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperature)

• 3 large egg whites, at room temperature



• 1 tbsp. (30 grams) granulated sugar



• 1 cups (225 grams) ground blanched almonds



• 1 cup icing sugar, sifted



• 3 large eggs



• ¼ cup (70 grams) all-purpose flour



• 1-1/2 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 quarter sheet 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 Soaking Syrup:

• ½ cup (125 grams) water



• ⅓ cup (65 grams) granulated sugar



• 1 tablespoon loose Earl Grey and Jasmine Tea

1. Stir water and sugar together in the saucepan and bring to a boil.

2. Remove from the heat, steep tea for 4 minutes, remove tea leaves and and let cool to room temperature.

For the Blueberry Buttercream

• 1 cup (100 grams) granulated sugar



• ¼ cup (60 grams) water seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds)


• 1 large egg


• 1 large egg yolk



• 1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature



• 2 teaspoons blueberry extract



• Large pinch of salt (this salt is key to a delicious frosting)

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 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 flavoring 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 Tea Mousse (since the mousse in this challenge was optional, I used an alternate to the Daring Baker's official, white chocolate based mousse)

• 1 cup boiling water



• 1 tablespoon Earl Grey and Jasmine Tea



• 1 envelope gelatin



• 1/4 cup cold water



• 4 large eggs



• 3/4 cup sugar



• 2 sticks butter

Steep tea in boiling water for 4 minutes. Remove leaves and cool.

Sprinkle gelatin over cold water, let sit until softened, and then microwave for 15 seconds to dissolve.

Whisk together eggs, sugar, and 2/3 cup prepared tea in a large metal bowl. Place over a pan of simmering water, making sure the bottom of the bowl does not touch the water's surface. Whisk constantly until mixture is thick and whisk leaves slowly dissolving tracks in its wake (5 - 10 minutes). Take bowl off heat, letting cream cool for 5 minutes, and stir in gelatin mixture.

Pour cream into food processor or blender, and drop in butter, a few tablespoons at a time, processing thoroughly between each addition. When all the butter is added, and mixture is smooth and creamy, transfer cream to a bowl, and press plastic wrap directly on the surface.

Mousse will slowly thicken, so you can wait until spreadable and use to top the final layer of jaconde, or, refrigerate the mousse, and carefully remelt it by zapping it in the microwave a few seconds at a time, stirring to smooth lumps until the right consistency is reached.

For the Glaze

(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

8 ounces white chocolate, coarsely chopped

1/4 cup heavy cream (35% cream)

1 teaspoon blueberry extract

1.Melt the white chocolate with the heavy cream very slowly. 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.

2.Place the cake into the refrigerator for 30 minutes to set.

To Assemble the Opera Cake

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces: Do this by visually dividing the cake sheet into three pieces, and then measure and cut one of those 'thirds' off. You will end up with one full-sized rectangle, and one half sized rectangle from each sheet of cake--for a total of four.

Place one square of cake on the baking sheet and moisten it liberally with the flavored 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 flavored 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 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 10 servings.

A note--I found it tricky to maintain a lavender color in the glaze--in some lights and photos it did look rather grey. But with the addition of blueberry and true purple garnishes, the cake was a lovely shade and quite handsome!

Check out the Daring Baker's blog roll to see some other delightful opera cake versions! And for more information on the Daring Bakers, click on my link in the upper right of my blog.