Tuesday, 8 December 2009

Opera Cake






















Christmas Cake for my husband's collegues.

Combo:
Joconde (Almond Cake)
Coffee Syrup
Coffee Buttercream
Joconde
Coffee Syrup
Chocolate Ganache
Joconde
Coffee Syrup
Coffee Buttercream
Served with Coffee Cream Anglaise (Coffee Custard)


Recipe from A La Cuisine who adapted her recipe from this book


Note:

- I've used half of the amount to make an 8" round cake, and then trimmed it into the above shape.
- With half the amount of Joconde batter I could make another 1-2 layers to be honest, but I ended up making thicker slices instead. Will make sure I'll keep the layers thin next time.
- Also I should have soaked more syrup into each layer, the cake layer should be at least half soaked with syrup but mine are still really white.
- This cake's total height should not be over 3cm.
- Make sure you choose a good quality dark chocolate and coffee for this cake, any aftertaste such as sourness from these ingredients will come through.
- I've deducted some sugar here and there as we prefer a less sweet cake. You can do so as well if you like.
- The cake is quite heavy to eat on its own, but the custard has served its purpose in lightening the cake.