Opera Cake, Pistachio Opera

I couldn't be happier when finally I had this beautiful layered cake ready for my photo op. And I can only thank dailydelicious blogspot for this wonderful recipe. I have truly upped the ante and succumbed to challenging myself yet again. However, I told my little boy that after baking this opera cake, I'll take a sabbatical leave from baking those highly laborious and process intensive creations.  This is yet another classic example of a process intensive cake. Whew! But I tell you now, the satisfaction I got after baking this cake is surreal. 

I couldn't believe I have created these sweetlings (for lack of better term) as I am a firm believer that I am no better than anyone else - everyone can cook and bake - what probably sets me apart (and some of my friends. Hehehe) is that I persist to tread unchartered territory - nothing is impossible if you persist. And I persisted that I can take on the challenge of creating this wonderful, ethereal french dessert - Opera Cake. And as life is a work in progress, and as we don't sit on our laurels, we continue to tweak and twist things along the way, why not make the classic Opera cake into Pistachio Opera cake instead, Im sure dailydelicious couldn't agree more...:)

I had eaten this cake several times in the past but the name always escaped me for some reason until my little boy and I stumbled upon this opera cake one fateful afternoon in one of the many quaint french wannabe cafes in Ho Chi Minh, Vietnam across the Opera House. How fitting huh?! That day struck a cord in the baker in me, someday Im going to make this Opera Cake.

So here I am...

Lifted by the pages of http://dailydelicious.blogspot.com/

Joconde Biscuit
use 24x34cm sheet pan

TPT* (pistachio)......... 125g
Almond powder.......... 20g
Egg............................... 80g
Cake flour................... 16 g

Meringue
-Egg whites................ 75 g
-Sugar......................... 16 g

Butter.......................... 13 g

Filling ganache
Dark chocolate.......... 50g
Milk chocolate.......... 6 g
Whipping cream....... 40g
invert sugar
or honey .................... 8 g
Butter........................ 6 g

Pistachio buttercream
Pistachio paste........ 40g
Butter.......................165g
Italian meringue ....30g
Pate a bombe..........40g

Base chocolate
Dark chocolate.......... 60g
Oil .............................. 7.5g

Glazing ganache
Dark chocolate.......... 100g
Whipping cream .......170 ml

Simple syrup
Sugar .......................... 50g
water........................... 50g


*TPT is the mixture of nut and icing sugar in equal weight.

Start by making the Joconde:

Preheat the oven to 200 °C line the pan with baking paper.

If using the ground pistachio, just mix it together with the icing sugar to make the TPT.
Or you can ground the pistachio with the icing sugar.

Mix the TPT, almond flour and egg together with the hand mixer until smooth, mix in the flour and set aside.
Meanwhile, melt the butter, and set aside.


Beat the egg whites and sugar until stiff peak form.

Fold the meringue into the nut and egg mixture until fully combine.
Fold the warm melted butter into the mixture.


Pour the mixture into the prepared baking pan and bake for 8-15 minutes.


When cool cut into 3 pieces.

Make the filling ganache:


Put the whipping cream into the pan and boil over low heat.
Pour the hot cream over the chocolate and stir until the chocolate melt.


Put the butter and the invert sugar into the ganache and stir until combine.

Make the pistachio butter cream:

Start by making the Italian meringue:

Egg white........... 30 g
Sugar.................. 60 g
Water ................ 10 ml


1. Put the sugar,water in a thick based pan, and place over a moderate heat and stir until it boils
2. When the syrup temperature reaches 110 °C beat the egg whites until stiff
3. When the syrup temperature reaches 118°C slowly whisk it into the egg whites in a thin stream taking care not to let it run onto the whisk
4. Continue beating until completely cold.

Making the Pate a bombe:

Egg yolk.......... 30 g
Sugar............... 45 g
Water.............. 16 ml


1. Put the sugar,water in a thick based pan, and place over a moderate heat and stir until it boils
2. When the syrup temperature reaches 110 °C beat the egg yolks until pale.
3. When the syrup temperature reaches 120°C slowly whisk it into the egg yolks in a thin stream taking care not to let it run onto the whisk
4. Continue beating until completely cold.
The Italian meringue and the pate a bombe.


Beat the Pistachio paste until soften, add the butter and beat to combine.
Put the 30g of Italian meringue and 40g of ใPate a bombe into the butter mixture and beat to combine.
Note: if the color is too pale add some green food coloring.

Make the base chocolat:

Melt the chocolate, then add the oil, stir to combine.
Place one sheet of cake wrong side up , pour the chocolate mixture over and put the cake into the fridge until harden.

Assemble:

Before assembling the cake make the simple syrup by putting the water and sugar into a small pan and boil over medium heat until the sugar dissolve then let it cool.

When the chocolate on the base is harden, flip the cake right side up and sprinkle with syrup.

Spread the buttercream over the cake, then place another sheet of cake and sprinkle with the syrup. Put the cake into the fridge until the buttercream harden.


Spread the filling ganache over the cake, then place another sheet of cake and sprinkle with the syrup. Put the cake into the fridge until the ganache harden.


Spread the buttercream over the cake, then put the cake into the fridge until the buttercream harden.

Make the glazing ganache:


Bring the cream to boiling point in a small saucepan. Remove form the heat, pour into the chocolate, allow to stand for 1 minute, then stir until smooth.


Pour the ganache over the buttercream, then put the cake into the fridge until the ganache set (it won't harden).


Cut the side of the cake, then cut into pieces.
Decorate with the ganache, then serve.