Saturday, September 27, 2008
Opera cake was another component of our final exam. The cake comprises of the Joconde Cake, which is an almond sponge cake, layered with coffee french buttercream, chocolate ganache, coffee rum syrup and chocolate glaze. This part of the final was going to take the longest to make, hence the preparations for it started the earliest. Making a sponge cake has always been a chanllenge for me, due to delicacy of the batter and the care it takes in folding it. However, once the sponge is made well, it is a breeze to make the Coffee French Buttercream, Chocolate Ganache and Coffee Rum Syrup. Once all that in place, next is to layer the cake and freeze it until ready to glaze and cut it. After the cake is glazed it goes back in the freezer for the glaze to set before the slices are cut. Slicing this cake into its perfect 2 in. x 2 in. slices is a bit en-nerving for me. But with a chef's knife in hand and a good ruler, this could be accomplished. I still need work in the area of cutting those perfect 2 x 2 slices. Once that is taken care of, the cake is finished with piping the 'L'Opera' and topped with gold leaf. This cake is the traditional form of it, and to my delight, there are variations of these cakes which I of course, found on the repressed pastry chef blog, here. This cake is well worth the work and care that goes into its prepartions.