When it reaches this stage, increase the mixer speed to medium-high. The bubbles in the egg white foam will become smaller and more even in size and foamy. Working in a clean dry mixer bowl fitted with the whisk attachment, beat egg whites on low speed until foamy.
Line two 12 1/2- x 15 1/2-inch (31-x-39-cm) jelly-roll pans with parchment paper and brush with melted butter.Ģ. Position the racks to divide the oven into thirds and preheat the oven to 425 degrees F (220 degrees C). If this is more cake than you need, make the full cake, cut it into smaller size cakes and stock them in your freezer.ġ. NOTES: This recipe makes a square Opera Cake that is impressive - 10 inches (25 cm) on a side. Joconde is baked in thin layers on baking sheets.Ģ cups (225 grams) ground blanched almonds measure almonds after being groundĢ 1/4 cups (225 grams) powdered sugar, siftedġ/2 cup (70 grams) unbleached all-purpose flour spoon into measuring cup and level to rimģ tablespoons (45 grams) unsalted butter, melted and cooled briefly In addition to containing almonds, it differs from other sponge cakes by having whole eggs (rather than just yolks) beaten with sugar and ground almonds before the meringue, or beaten egg whites with sugar, is folded in. This biscuit is named for the Mona Lisa (La Joconda in French). Greenspan recommends that the cake is best served slightly chilled, which I prefer, too.Ī JOCONDE is an almond sponge cake. NOTES: I like to prepare the cake a day in advance so the flavors blend together make sure you keep it refrigerated. STEP I: MAKE THE JOCONDE AND THE COFFEE SYRUP Opera Cake interpretation at the famed Santa Barbara Biltmore Sunday Brunch, photo by Sarah Phillips © Sarah Phillips I added a lot more descriptive information and techniques to the recipe. It is a deceptive cake - at first glance, each servings looks at though it won't be overly filling, perhaps because of its multiple thin layers, but when you take one bite, the cake is rather rich, flavorful and delightful! This recipe is adapted from Dorie Greenspan, Paris Sweets. The cake is cut into rectangular shapes and then served. Traditionally, the cake is decorated with the name "Opera" written in glaze across the top and finished with flecks or a piece of shimmering gold leaf, banned in some countries. The classic Opera Cake is defined as three thin layers of almond cake, also known as a joconde, a sponge cake, each soaked in a potent coffee syrup a layer of espresso-flavored buttercream one layer of bittersweet chocolate ganache and a topping of chocolate glaze. But, the renowned Parisian pâtisserie Dalloyau popularized it as "L Opera".’
It is hard to say exactly who invented the Opera Cake.
Photos by Anita, Premium Member © Sarah Phillips Photos posted with permission. Opera Cake from Parisian pâtisserie Dalloyau.
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