I have never heard of an Opera or a Clichy cake until the announcement of this month's DB challenge. Lis, Ivonne, Fran and Shea our hosts this month gave this description:
After reading this description (and seeing photos of this eloquent cake) all I could think was "this is definitely going to be a challenge".This month the challenge is being dedicated to Barbara from winos and foodies, who hosted a blogging event called A Taste of Yellow, which was an event to show support to LiveSTRONG day May 13th this year).
To coinside with the spring theme and LiveSTRONG Day, our hosts asked us to use light colors and flavors in the opera cake. Traditionally, an opera cake is flavored with dark chocolate and coffee liquors. I thought a while about what flavors I would use and I came up with strawberry and key lime, and a light rum. I ended up using the buttercream recipe from Dorie's Perfect Party cake. The recipe is a combination of Dorie Greenspan’s Paris Sweets and Tish Boyle’s and Timothy and Moriarty’s Chocolate Passion
This was the order of my flavors: First the JacondeButtercream----- Strawberry (1 cup pureed strawberries added)
Mousse/Ganache----- Light Rum (2 Tbs.)For the Glaze----- Key Lime (I added about 1/3 cup)
This was definitely a very involved recipe. I wouldn't suggest doing this in one day since the setting time can take some time. I actually made the jaconde a day before, and made the other components the next day. I'm so glad I had the opportunity to learn about and bake this cake, it was fun and fantastically delicious. Thank you Lis, Ivonne, Fran and Shea!
Don't forget to check out the other DB'ers concoctions here
You can view the recipe for the Daring Bakers’ Opéra Cake here on Ivonne's blog.