Opera Cake... with recipe for joconde almond cake and French/Swiss buttercreams.

Opera Cake... with coffee buttercream, ganache and coffee soaked almond jaconde. I have to caution you before scrolling down... this post is VERY, very long. Probably the longest post ever! 

I debated if I should split the recipe... with a separate post for the different cake parts... the joconde layer, the French buttercream, and the Swiss Meringue buttercream. Because if you wanted to, you could use the individual recipes for other types of desserts. But in the end, I decided to put every part of this cake recipe under one post ... just because I personally like to have everything in one place without having to go back to another part in another post. It would be too complicated that way.   

In any case, this particular cake has been on my mind for a VERY long time! It's a cake we often order when travelling... because when we travel, we don't set too many restrictions on the foods we eat. We really enjoy trying out as many new or different foods as possible... We'll share most times, this way we don't overeat and get sick:). Actually, it's a good thing we don't travel often:). But if we see an Opera cake offered in a bakery, or if it's on the menu, we most likely will order a piece:).

I love to challenge myself from time to time with certain recipes that are a bit more complicated... recipes that include a variety of baking techniques, like making croissants, danish pastry, puff pastry, baguettes, various desserts, etc. But for some reason, I tend to stay away from challenging myself in the cake department. However, I love European desserts.... anything multi-layered will get my attention. This Opera cake has been on my mind for so, so long. Like a really long time.

So one day, when my husband was busy travelling with work, I decided to attempt making the cake... I wanted to surprise him when he came home. 

When making the Opera cake, I  tried going the traditional route ... however, I ended up making mine with 4 layers, versus the more traditional 3 layered cake. AND I didn't skimp on the butter or eggs... can you believe that:)?! To make me feel better, I did cut the sugar down a tiny, tiny bit:). 

The post is long because I wanted to be detailed a bit, in case some of you might want to try the recipe as well. It's not a complicated recipe, but it is best if you bake the joconde a day before... this way when you make the buttercream and assemble the cake it won't be overly tiring. I'm thinking you can even make the buttercream ahead if you like... just bring it back to room temperature.

This recipe makes quite a bit of cake, so you could easily make a half batch if you like... or you can freeze the rest. And because it is a rich cake, I suggest cutting the cake in small pieces. 

One thing I would like to do next time is to bake the cake layers a but thinner ... maybe similar to the Dobos cake. Oh, and make the chocolate top much, much thinner... because when the chocolate hardens it is really hard to cut through the cake. You want it thin... mine was quite thick, due to me fumbling with the camera and allowing the chocolate to cool down too much, making it harder to spread thinly.  But as it was, my husband really enjoyed the cake:). Another cake crossed off my bucket list:). Hope you enjoy...         

You will need: inspired by Joe Pastry

NOTE:  You will have 6 egg yolks leftover from the joconde... it will be perfect to make a whole batch of the FRENCH buttercream.... and that will be enough buttercream for the whole Opera cake recipe. I ended up making my Opera cake a few days later... so I used up my egg yolks ( didn't want to leave the yolks in the fridge for too long) and made some fresh pasta dough. 

When I finally made my buttercream(s), I ended up using just 3 whole eggs...  with the 3 yolks I made a half batch of the FRENCH buttercream... and with the 3 egg whites I made a half batch of the SWISS meringue buttercream. I figured I'd show you both buttercream techniques... you can choose to use either/or.

  

JOCONDE (Almond sponge cake) 

Note: use scale amounts for better accuracy

6 egg whites ( room temp)

1 ounce(2 TBS) granulated sugar

8 ounces (2 cups) almond flour

8 ounces (2 cups) powdered sugar, sifted

6 large eggs (room temp)

2.5 ounces( 8 TBS) all-purpose flour

1 1/2 ounces (3.5 TBS) melted butter

1.5 oz melted chocolate

COFFEE SYRUP... if you want the cake to be really, really moist, you may want to make another batch(or half a batch). 

1 cup water

1/3 cup sugar

3 TBS instant coffee ( I used 1.5 tsp instant + 2.5 TBS ground espresso powder)

CHOCOLATE GANACHE

10 oz semisweet chocolate chips

8 oz heavy whipping cream

1 tsp rum extract(or vanilla), I used rum

FRENCH BUTTERCREAM ( can use all of it for the whole cake... or halve the amount + use 1/2 of the SWISS buttercream). I cut the recipe in half and used it for 1/2 of the cake.  

6 egg yolks

1 cup sugar

1/4 cup water

16 oz butter, room temp.

1 TBS coffee extract + 1 tsp espresso powder (can use instant coffee here to taste) 

1 tsp vanilla

SWISS MERINGUE BUTTERCREAM (can use all of it for the whole cake... or halve the amount + use 1/2 of the FRENCH buttercream). I cut the recipe in half and used it for 1/2 of the cake.  

6 egg whites

1/2- 3/4 cup sugar ( I used 1/2 cup)

16 oz butter, room temp.

1 TBS coffee extract+1 tsp espresso powder

 1/2 tsp rum extract + 1/2 tsp vanilla extract (can use all vanilla)

CHOCOLATE GLAZE

6 oz chocolate, melted

1 oz melted butter

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Directions:

JOCONDE:

• I like to bake the cake a day before assembling.
• Preheat your oven to 425 degrees F.
• Line 1 or 2 sheet pans (jelly roll pans 13x17 inches) with parchment and brush with melted butter. 

~NOTE: If baking joconde in 1 pan, you will need to split the cake in two. I baked mine in one pan and cut the layers in 2. BUT you can bake the cake in 2 pans and not have to deal with splitting the cake. Baking time will differ by a few minutes. 

~Gather your ingredients, weigh each one... and allow ingredients to get to room temperature before starting.

1. Using a stand mixer fitted with a whisk, whip the egg whites to soft peaks... about 1 minute on high speed.  Add the sugar, and continue to whip until you get stiff peaks.... another 30 seconds to 1 minute on high speed. 

2. Remove meringue into another bowl.

3. Wash, clean and dry mixer bowl. 

4. Add eggs, almond flour and powdered sugar  to mixer bowl whip on medium/high until light and increased in volume... about 3 minutes. 

5. Sift the flour over almond egg mixture. Fold the flour in until it just disappears.

6. Add 1/4 of the reserved meringue and mix in. Gently fold the rest of the meringue in 3 subsequent batches. 

7. Remove 1/4 cup of the batter and mix with melted butter. Pour this over the rest of the cake batter and gently fold it in.

8. Divide the batter evenly between the two pans ( or 1 pan like I did)... spreading it as evenly as possible over the two pans... or the single pan.

 9. Bake for 5-7 minutes ( if using 2 pans)... or about 8-10 minutes if using 1 pan.... until the cake is lightly browned. 

10. Remove from the oven and place the pan(s) on a cooling rack. Cover cake with a sheet of parchment, then flip the pan over. Carefully peel off the baked layer of parchment, then turn the cake over and allow to cool completely. 

11. If baking only one sheet, then cut cake layer in 2, width wise(short side). Using a very long serrated knife split(cut) the cake pieces in 2 horizontally.... this will give you 4 cake layers that are about 8x11.5 inches.... and about 1/2 inch thick.

If freezing, wrap cake layers tightly with plastic wrap, making sure you place a piece of parchment paper between layers so the cakes don't stick together. The cake layers can be frozen for up to a month. 

COFFEE SYRUP

Directions:

1. In a medium saucepan, add water, sugar, and coffee. Bring to a simmer, then turn heat off.

2. Allow to cool completely. Set aside. 

CHOCOLATE GANACHE

Directions:

1. Place cream in a medium sauce pan. Bring cream to a simmer, turn heat off and add chocolate. 

2. Allow chocolate to sit in the hot cream for 3-5 minutes.

3. Whisk chocolate ganache until smooth and add rum extract... or vanilla to taste. Set aside to cool and thicken, until you can easily spread it. I left mine at room temperature for a few hours.... so it thickened to a frosting consistency. 

FRENCH BUTTERCREAM: ( I ended up making half the amount (for one set of cake)... using only 3 egg yolks)

Directions:

1. Place your room temperature yolks in a mixer  bowl. Using the whisk, whip the yolks for five minutes on high speed... or until they appear light in color and a bit foamy.

2. In the meantime, while the mixer is going... make sugar syrup. 

3. Combine the sugar and water in a medium saucepan with a spout (if you have one). Heat syrup to 248 degrees F. If you don't have a saucepan with a spout, then immediately pour the syrup into a pyrex measuring cup with a spout. 

4. With the motor off, start drizzling the syrup into the yolks a little at a time, then whip the mixture for a bit on low(gently)... so as not to splatter it all onto the sides of the bowl, as it will harden and make sugar threads. Then drizzle a little more of the sugar syrup, run the machine a little, stop, drizzle... and repeat until all the syrup is incorporated. Whip the yellow egg foam until it’s cool to about room temperature.

5. When egg foam is cooled, start adding your butter, a piece or two at a time until it’s all in. Add the coffee extract, espresso powder and vanilla.

SWISS MERINGUE BUTTERCREAM ( I ended up making half the amount (for one set of cake)... using only 3 egg whites)

Directions:

1. Place the egg whites and sugar in a large metal or glass bowl (can use your mixer bowl). 

2. Set the bowl over a pot of simmering water, and whisk, continuously, until the sugar has completely dissolved and the mixture looks opaque.... around 160 deg F.  

3. Remove the bowl from the heat and transfer it to your mixing bowl...  only if you've used another bowl. 

4. Whip on high speed until completely cooled and meringue is at a medium soft peak. Add coffee extract, espresso, rum and vanilla. 

5. Whip in the butter, a tablespoon at a time, until thick and fluffy. If it begins to look curdled (it probably will), continue to whip until it comes back together...  then add in the remaining butter. This process took close to 10- 15 minutes... don't fret if the mixture starts out looking curdled... the longer you beat it, the quicker it will come out smooth and silky.

ASSEMBLE OPERA CAKE

Directions: 

1. Melt 1.5 oz of chocolate until fluid... then take one cake layer, which will be your bottom layer for the Opera, and spread a thin coating of melted chocolate all over all the way to the edges. Place chocolate side down unto a piece of parchment paper. 

Note: The chocolate on the bottom layer will help the joconde cake to release and not stick later on when you cut the assembled Opera cake... it makes it really nice to lift the cake pieces from the plate without any cake pieces being stuck. 

2. Allow chocolate to cool and harden, then remove parchment paper and  cut cake layer in 2 ... to yield 2 pieces that are about 8x11.5 inches. 

3. Cut the rest of the cake layers to the same size. You will have 2 sets of 4 cake layers that are about 8x11.5 inches.

4. Place a piece of parchment paper(or foil) on large plate or tray that is big enough to hold the cake layers flat and leveled. You could use a plastic/wooden board as well.  

5. Working with 1 set of cake layers(4), place the chocolate covered cake layer on the parchment lined plate... chocolate side down.

6. Using a pastry brush soak cake layer with some of the coffee syrup... making sure all the layer brushed well. 

NOTE: Make sure you divide the syrup( I sort of eyeballed it) so you have plenty to go around for all 8 cake layers (both sets)... you don't want one cake layer to be overly saturated while one is barely soaked. 

7. Place about 3/4 cup of the buttercream unto the soaked cake layer... and using an offset spatula spread buttercream evenly to the edges of the cake.... making sure the buttercream is as level as you can get it to be. 

8. Add a second layer of cake, soak with coffee syrup and add about 1/4 cup of the chocolate ganache (which has thickened and is spreadable). Spread ganache evenly to the edges.

9. Add a third layer of cake, soak with coffee syrup and add another 3/4 cup of coffee buttercream, spreading the buttercream evenly to the edges.

10. Add the last layer(4th) of cake, soak with coffee syrup and spread a VERY thin layer of ganache,..  this is just to smooth out the cake layer to an even and smooth surface... so it will be ready for the melted chocolate glaze. Place in the fridge to chill and harden.

11. Repeat process with the second set of cake layers....

Note: you may have some buttercream and ganache leftover, just freeze those for another use.

CHOCOLATE GLAZE... to be made only after both sets of cakes have been layered and refrigerated.

Directions:

1. Melt chocolate and whisk in melted butter. Spread about half  the chocolate glaze on one set of cakes, Using an offset spatula, carefully spread the melted chocolates evenly over the entire surface, working quickly so that the chocolate doesn't harden( I left my chocolate to cool down a bit and it is a bit harder to spread cleanly)... try not to go over it too much with the spatula, so it stays shiny.

2. Repeat the process with the second cake and spreading most of the remaining chocolate glaze... you probably won't use all of the glaze. I reserved some and placed it in a small sandwich bag to use for the top decoration (writing out the OPERA name, you could do whatever decoration you like, a music note, a few lines, etc... or you could add an edible gold leaf).

3. Using a long sharp knife trim the edges of the cake.

4. Allow the chocolate glaze to set a little, and then using a knife, score the cake in whatever size pieces you want. Write the Opera word, if desired, with the chocolate glaze or any other melted chocolate (can use white chocolate), or decorate as desired. Repeat the process with the second set of cake.

5. Place Opera cake in the fridge to chill further... the cake is easier  to cut when buttercream is chilled and layers are set. The top chocolate glaze will harden, but you can use a sharp knife dipped in hot water (then wiped) for an easier and cleaner cut.  Wipe knife between every cut. The opera cake is always best after several hours (overnight is best)... 

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Brazilian Pao de Queijo....or Cheese Bread Rolls(Gluten-Free)

Brazilian Pao de Queijo....or Cheese Bread Rolls( Gluten-free). I've been meaning to make the Brazilian Pao de Queijo for SUCH a long time...probably a couple of years now. Recently though(well, not so recent, as this post is long overdue), I bought the tapioca starch and meant to make them...had a few projects I needed to do and somehow didn't get the chance to even think about them. The tapioca starch was sitting in my fridge... for a few weeks...and then I saw Susy, from Cooking In The Desert, post the exact recipe I had meant to make. After seeing her beautiful photos, I just knew I couldn't wait any longer... made the rolls the following day.

The inside of the cheese rolls remind me of the Japanese mochi... with that chewy, spongy texture. If you've had mochi ice cream, you'll know what I mean...or maybe even those fried spongy sesame balls found at Chinese restaurants. In any case, they aren't exactly a typical bread roll. While the outside may be misleading, the inside is far from having a bread-like texture...expect a moist and chewy texture when making these rolls... with a cheesy flavor. The flavor sort of reminds me of a soft cheese cracker...or a cheese quiche. That's the best I could do in describing them. But we really, really liked them... actually, we found ourselves eating more than our share:). It's probably best to make these when you have a large group of people to share them with...

But, regardless, I am thinking of making these again... for a New Year's appetizer. Thought it best to post this recipe now, in case some of you are entertaining... and would like to try it. Hope you enjoy...

~~~~~~Wishing everyone a wonderful New Year!~~~~~~

Note: The rolls deflate a bit after they cool down...

Tip: You can refrigerate some of the dough and make a new fresh batch a day or two later... if making for guests, bake them the first day for best results and serve them straightaway.

I've even frozen the dough(though the texture suffers a bit...still good, but not great).

Though probably not traditional, you can opt to add some herbs of choice.

You will need: adapted from Cooking In The Desert and makes a pretty large batch...maybe 40-50 rolls?

500 grams tapioca starch

1 cup milk

1 cup water

1/2 cup oil

1-2 tsps salt, or to taste( I used a few pinches)

350 grams mozzarella cheese*

3 eggs

*or other cheese, such as Parmesan, queso fresco, or a mixture...I used 300 grams mozzarella and 50 grams of Mexican blend grated cheese, because I ran out of mozzarella. Traditionally the matured Minas cheese is used...

Directions:

Preheat Oven to 350 deg F:

1. Place the tapioca starch in a large bowl...or a mixer bowl.

2. To a saucepan, add milk, water and oil. Bring to a boil.

3. Pour hot milk liquid over the tapioca starch. Mix with a spoon until well incorporated....you could use a dough hook, as well. The mixture is quite thick and sticky.

4. Allow dough to cool..and then add the cheese. Knead until the cheese is incorporated....I ended up kneading the cheese by hand...it takes a bit for the dough to fully incorporate the cheese....

5. Add salt and mix to combine. If using a salty cheese, you may want to cut down on amount of salt... taste and adjust.

6. Add the eggs, one by one, until well incorporated...sort of like when making choux pastry. You can knead the dough using your hands...or using the dough hook from the mixer. I used my mixer to do this part of the kneading.

7. Form balls measuring around 1 1/2 inches in diameter and place on a parchment lined baking sheet. I oiled my hands a bit when forming the balls as the mixture can be quite sticky.

8. Bake in pre-heated oven until puffy and lightly brown...18 or so minutes. Do keep an eye on them...as you want them to just get a tinge of color...but not too brown. The rolls deflate a bit after they have cooled....and have a mochi-like interior texture... moist and chewy.

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Chewy Oatmeal Cookies with Dried Blueberries...#3 in a series of desserts.

Chewy Oatmeal Cookies...with Dried Blueberries. O.K., so this cookie isn't new... oatmeal-raisin cookies have been out for a very long time:)...and with many different adaptations. But I found this cookie recipe...with well over 800 great reviews...and thought it might be worth trying.

This is a chewy oatmeal cookie.... with lots of oatmeal flavor. The cookies can be quite sweet...as they contain 2 cups of sugar(which also makes them chewy), but it does make a bigger batch of cookies. For my version of the cookies, I decided to exchange the raisins for dried blueberries... just to make them a bit different. But you can certainly use raisins, if you like. Also, since the recipe did not contain cinnamon, I ended up adding a 1/2 tsp... probably would have preferred a bit more cinnamon as it was subtle. For some reason, I associate an oatmeal cookie with some sort of spice. Feel free to add a bit of nutmeg as well, if you like....or skip the spices altogether.

The cookies are simple to make, and they stay chewy... well, as long as you don't over bake them:). So, here is #3 in a series of desserts. Hope you enjoy...

Note: I ended up using a bit less butter( ran out of the butter) and substituted some cream cheese... I posted the original recipe, with my changes as noted below.

Since I used old fashioned oatmeal, I processed the oats in the food processor for a few seconds...just until they were broken up a bit. I like the finer texture...but you don't have to process the oats if you don't want to.

Tip: You can also add some chopped nuts or other dried fruit... such as cherries, cranberries, etc.. I also ended up drizzling some melted white chocolate on top of the cookies... but didn't get a chance to take a photo of them.

You will need: adapted from Food. com

2 cups unbleached all-purpose flour*

1 teaspoon baking powder

1 tsp baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon, optional, or to taste

1 cup (2 sticks) unsalted butter, softened*

1 cup packed light brown sugar

1 cup granulated sugar

2 eggs

3 cups old-fashioned/quick cooking oats, not instant

1-1/2 cups dried blueberries( or raisins)

* I ran out of butter and ended up using 3/4 cups butter( 1 1/2 sticks) and 2 oz cream cheese.

Additional: optional

melted white chocolate, as a drizzle

Directions:

1. Preheat the oven to 350° F. Line cookie sheets with parchment paper and set aside

2. In the medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.

3. In a stand mixer bowl, add butter (and cream cheese, if using) and sugars. Beat on medium speed until it is light and fluffy, about 5 minutes.

4. Add the eggs one at a time... mixing until fully incorporated, about 30 seconds or so.

5. Slowly add the flour mixture and mix just until the ingredients are combined.

6. Stir in the oats and blueberries( or raisins if using)... just until combined and making sure the oats are evenly distributed throughout the dough.

7. Scoop a ball of dough using a 1 1/2 TBS cookie scoop...or scoop out the cookie dough using a regular spoon and and roll it in your hands. Place cookie dough on the baking sheet, spacing about 2 inches apart and lightly press down on the top of each dough ball, just to flatten it slightly. Continue with the rest of the dough.

8. Bake in the preheated oven for 13-15 minutes (for 1 1/2 TBS scoop)... or a bit longer for bigger cookies. The cookies should be lightly golden and the center should be soft and puffy.

9. Allow the cookies to sit on the baking sheet for 10 minutes, then remove to a wire rack and cool. Drizzle with melted white chocolate, if desired.

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Open-Faced Mushroom, Mozzarella, and Prosciutto Sandwich...a great Tapas addition

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Open Faced Mushroom, Mozzarella, and Prosciutto Sandwich...a great Tapas dish. Because we love mushrooms, here is yet another mushroom recipe:)...This particular dish was actually inspired by our recent trip to Spain. Tapas, in general, are just smaller portions of Spanish cuisine often served between meals....The funny thing is that you can you can easily make a meal out of tapas:). I guess it's because they have so many varieties. You can't just have one...especially if the tapas are on the small side. So you order a few, and before you know it...well, you're stuffed. Anyway, my husband and I ended up eating at a nice restaurant that served some really tasty tapas. Each dish was not only beautifully presented, but it arrived piping hot. We were more interested in the hot tapas, as we had already tried the cold version of the tapas days earlier. In any case, one of the dishes we tried was this really delicious open-faced mushroom sandwich with melted cheese and a shaving of Iberico ham. It was so delicious that I instantly knew I had to make it when we got home. I finally made it...my way:).

It's a very simple open-faced type of sandwich that can be prepared rather quickly. The sandwich can easily double up as an appetizer or a light lunch. In Spain, the sandwich was topped with their famous Iberico Ham, but I ended up using some prosciutto for ours. If you want to go vegetarian, opt for skipping the ham altogether.... I suppose then the dish can easily be called a "mushroom bruschetta".

I ended up placing a whole piece of prosciutto on top, just as it was done in Spain. But you can easily cut the prosciutto in smaller pieces, if you like. I think it will just be easier to eat that way.... So if you need an idea for a light lunch, or an an appetizer, or when you are entertaining this New Year's, you might want to give this recipe a try. We rather liked it. Hope you enjoy...

You will need:

8 oz mushrooms, sliced( I used baby bella)

2 garlic cloves, minced

1 TBS olive oil

1-2 TBS stock, water, or a splash of white wine

6-8 marinated fresh mozzarella balls, sliced

salt and pepper to taste

chile flakes(optional)

fresh parsley, or herbs from the marinated oil

butter, optional

2-3 proscuitto slices, cut in strips or in half

3 pieces of baguette bread( 3 inch), cut in half lengthwise

Directions:

1. Cut and lightly toast bread. Toasting the bread is optional. Set aside.

2. Clean mushrooms and slice. Mince garlic and set aside.

3. Heat skillet( medium heat) and add a drizzle of olive oil( about 1 TBS). Add sliced mushrooms.

4. Cook turning every so often until the mushrooms catch a golden color. Season with salt and pepper.

5. Add some wine/stock to loosen any caramelized bits from the pan...lower heat if need be.

6. Add the garlic( chile flakes, if desired), and a bit of butter or marinated oil( from the mozzarella cheese ) to finish the dish.

7. Top sliced bread with mushrooms and place a few slices of mozzarella on top of the mushrooms.

8. Place open faced sandwiches under broiler and broil until cheese melts.

9. Top with prosciutto, if desired.

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Polenta Bites...a hot appetizer

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Polenta Bites...a hot appetizer. I immediately decided to make some polenta bites after being inspired by Mari's polenta cakes on Once Upon a Plate. They looked so simple and good... and I just had some leftover polenta:). I was happy to make them....

Polenta bites. Different. Simple. Tasty. If you are looking for a New Year's hot appetizer, you might want to give these a try. I noticed that you definitely need a salty component to have the polenta bites come together. I chose to use some prosciutto, but you can use some anchovies (as Mari used at Once Upon a Plate) or a saltier cheese... such as feta. I had these fresh marinated mozzarella balls along with some grape tomatoes and some homemade roasted bell pepper...and that is what I ended up using. I am posting this more as an idea, as the recipe is pretty much straightforward...so feel free to be creative. In case you ever have leftover polenta, you might want to give these polenta bites a try. Definitely brings polenta leftovers up to a new level. Hope you enjoy...

You will need: inspired by Once Upon a Plate

cooked polenta

marinated mozzarella balls, cut in half*

cherry/grape tomatoes, cut in half**

prosciutto, cut in strips

fresh herbs

chile flakes,optional

olive oil(optional)

*you could also use some feta, manchego, parmesan or your favorite cheese

** you could also use some roasted bell pepper strips

Directions:

1. Make polenta. Pour hot polenta in a flat pan to about 1 inch in height(or a little less...if too thick the polenta can be too much in comparison to the toppings).

2. Refrigerate until hardened.

3. Cut shapes and top with cherry/grape tomato(or roasted red bell pepper), mozzarella, and strip of prosciutto. Sprinkle a few chile flakes, if desired.

4. Drizzle with a bit of the marinated olive oil that comes with the mozzarella(or plain olive oil mixed with fresh herbs).

5. Broil until cheese is melted...sprinkle additional herbs if desired. Serve hot.

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