Music from my Kitchen ... Mango Opera Cake
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This post is a very exciting one for me. It was my first challenge as a Daring Baker and I love it! This is one place that allows you to move out of your comfort zone and experiment. The amazing members of this group make everyone feel welcome and there is lots of advice for the novice baker. Thanks a lot dear Daring Bakers.
This month's challenge for the Daring Bakers is the classic Opera cake. This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion. It's a cake that is made up (usually) of five components: a joconde (a cake layer), a syrup (to wet the joconde), a buttercream (to fill some of the layers), a ganache or mousse (to top the final cake layer) and a glaze (to cover the final layer of cake or of ganache/mousse). But we had to make it in line with spring - to celebrate the colors and flavors of this season. I decided to twist the original coffee and chocolate version and made a Mango Opera cake. It was my first challenge for the Daring Bakers and hence the accompanying nervousness. But the end result was totally worth it!
This month's event is being hosted by Lis of La Mia Cucina , Ivonne of Cream Puffs In Venice , Fran of the blog Apples Peaches Pumpkin Pie and Shea of the blog Whiskful
It took me more than a day to get the whole thing done. I started by making my own almond meal which was surprisingly easy but time consuming (when you have to peel all the almonds yourself!) I then made the joconde as per the recipe but added some mango extract to the syrup. I flavored my buttercream with mango puree and extract. I prepared a mango mousse for the penultimate layer and a white chocolate glaze to go on top.
Joconde Sponge
Ingredients
- 3 large egg whites, at room temperature
- 1 tbsp. (15 grams) granulated sugar
- 1 cups icing sugar, sifted
- 3 large eggs
- 1/4 cup (35 grams) all-purpose flour
- 1 1/2 tbsp. unsalted butter, melted and cooled
- 1 cup ground blanched almonds (almond flour)
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Line two 9-inch square baking pans with parchment paper and brush with melted butter.
- 3
Beat the egg whites until soft peaks form. Add the granulated sugar and beat until stiff and glossy. Set aside.
- 4
Beat almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.
- 5
Add the flour and beat on low speed until just combined (do not overmix).
- 6
Gently fold the meringue into the almond mixture then fold in the melted butter. Divide the batter into 2 parts and spread evenly to cover each pan.
- 7
Bake until lightly browned and just springy to touch, about 5 to 9 minutes depending on your oven.
- 8
Run a sharp knife along the edges to loosen, cover with parchment, turn over and unmold.
- 9
Carefully peel away the parchment, re-cover the cakes and let cool to room temperature.
Mango Syrup
Ingredients
- 4 cup (62.5 grams) water
- 1/6 cup (32.5 grams) granulated sugar
- 1/2 tsp. mango extract
Instructions
- 1
Stir all syrup ingredients together in a small saucepan and bring to a boil.
- 2
Remove from heat and let cool to room temperature. Can be made up to 1 week ahead and refrigerated.
Mango Buttercream
Ingredients
- 1/2 cup (50 grams) granulated sugar
- 1/8 cup (30 grams) water
- 1/2 large egg
- 1/2 large egg yolk
- 100 grams unsalted butter, at room temperature
- 1/2 tsp mango extract
- 1/4 cup mango puree
Instructions
- 1
Combine sugar, water and mango extract in a small saucepan and warm over medium heat until the sugar dissolves.
- 2
Continue to cook without stirring until syrup reaches 225°F (107°C). Remove from heat.
- 3
While syrup is heating, begin whisking egg and egg yolk at high speed in a stand mixer until pale and doubled in volume.
- 4
With the mixer running, add the hot syrup in a thin stream down the side of the bowl.
- 5
Raise speed to medium-high and continue beating until eggs are thick, satiny and the mixture is cool to the touch, about 5 minutes.
- 6
Mash the softened butter in a bowl with a spatula until smooth and creamy.
- 7
With the mixer on medium speed, add butter in two-tablespoon chunks until fully incorporated.
- 8
Beat in the mango extract and mango puree for an additional minute.
- 9
Refrigerate, stirring often, until set enough to spread.
White Chocolate Ganache
Ingredients
- 2 ounces white chocolate
- 1/2 cup heavy cream
- 6 large marshmallows
- 1/2 tsp mango extract
- 1/8 cup mango puree
Instructions
- 1
Melt the white chocolate and marshmallows in a small saucepan.
- 2
Stir until smooth and chocolate is fully melted. Set aside to cool completely.
- 3
In a stand mixer, whip the heavy cream to soft peaks then fold in the mango puree and extract.
- 4
Gently fold the whipped cream into the cooled chocolate to form a mousse.
White Chocolate Glaze
Ingredients
- 4 ounces white chocolate, coarsely chopped
- 1/4 cup heavy cream (35% cream)
Instructions
- 1
Melt the white chocolate with the heavy cream and whisk gently until smooth.
- 2
Let cool for 10 minutes then pour over the chilled cake and smooth with a spatula.
- 3
Refrigerate for 30 minutes to set.
Assembly
Instructions
- 1
Cut and trim each cake sheet into pieces so you have four equal rectangles total.
- 2
Place the first rectangle on your baking sheet and moisten gently with syrup.
- 3
Spread three-quarters of the buttercream evenly over this layer.
- 4
Top with two more rectangles side by side to form a square; moisten with syrup.
- 5
Spread the remaining buttercream over this layer then top with the last rectangle; moisten with remaining syrup.
- 6
Prepare the ganache/mousse and spread over the top layer. Refrigerate until firm.
- 7
Pour the glaze over the chilled cake and spread evenly. Refrigerate again to set.
- 8
Decorate with thin mango slices. Serve slightly chilled. Yields approximately 10 servings.
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