Monday, 20 July 2015

Opera cake - Baking partners challenge

    This month's Baking partner challenge was suggested by Savitha,  Opera cake is an famous french pastry where almond flavoured sponge is filled with  coffee buttercream and chocolate ganache with an liberal soaking of coffee syrup.  The final layer is glossed with tempered chocolate and is refrigerated overnight for the coffee flavour to infuse.

The first time, I tried almond sponge, it completely broke, and yes, sadly landed in garbage.  After watching an lot of youtube vidoes,   I gave them another shot.  Yayy... my sponge came out right!  I, divided the recipe by one third as I had an small oven, with baking tray supporting 9 inch by 10.5 inch.  This cake requires an lot of labour, so prepared sponge by day one.  Day two,  morning, prepared syrup, ganache and buttercream.  Assembled by evening and refrigerated overnight, this cake was ready for consumption by third day.

One bite into this pastry, was fabulous with an strong hint of coffee and some chocolate.  Initially, I was  worried when both sponge recipe and buttercream recipe demanded eggs.  But, this pastry had no eggy smell at all.  They were soft and delecious, like Bakery bought ones.  I never though that I could make them this delecious, thanks to Savitha and Swathi Iyer for bringing out such an challenging recipe.

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