The Daring Bakers Light Opera Cake Company
L’Opéra, A Cake in Five Acts
Composed by Louis Clichy
Conducted and Directed by Susan
Act I: The Joconde. An almond sponge cake is baked in jelly roll pans and cut into three square layers.
Act II: The Syrup. A simple syrup of water, sugar, and Tuaca (an Italian vanilla and citrus liqueur) is brushed onto the joconde.
Act III: The Buttercream. Seeds from one vanilla bean, two teaspoons of orange extract, and one teaspoon of lemon zest flavor a very buttery buttercream that is sandwiched between the three syrup-soaked joconde layers.
Intermission: 30 minutes, during which the house is cooled to 38 degrees.
Act IV: The Ganache. White chocolate mousse spiked with Tuaca tops the final joconde layer.
Intermission: 3 hours at 38 degrees.
Act V: The Glaze. For the grand finale, warm white chocolate glaze is poured over the ganache. In the postlude, additional cooled glaze is piped decoratively on top to complete the cake.
The Critics Are Talking…
“Delicious!” — S.
“I’m having another piece” — M.
“The white chocolate topping is too thick” — T.
“Really good” — L.
“Although a bit too much sweet-on-sweet for my taste, I enjoyed learning how to create each component and seeing them come together in an elegant cake. If I were going to make this again, I would: use less orange extract (it bordered on overpowering), use the traditional dark chocolate instead of white, and incorporate some fresh fruit between the layers. Thanks to Lis and Ivonne and their co-hosts Fran and Shea for this spectacular challenge! Check out the other Daring Bakers for their interpretations of this classic work.” — Susan