Opera cake


For the kirsch syrup

  • 100g/3½fl oz caster sugar
  • 3 tbsp kirsch

For the joconde sponge

  • 3 free-range eggs whites
  • 15g/½oz caster sugar
  • 100g/3½oz ground almonds
  • 100g/3½oz icing sugar
  • 3 free-range eggs
  • 30g/1oz plain four, sifted
  • 30g/1oz unsalted butter, melted

For the chocolate ganache

  • 100ml/3½fl oz double cream
  • 100ml/3½fl oz dark chocolate, 36 per cent cocoa solids, broken into small pieces

For the crème au beurre

  • 3 free-range egg yolks
  • 75g/2½oz caster sugar
  • 225g/8oz unsalted butter, cubed and softened
  • 2 tsp vanilla paste

To decorate

  • 40 small raspberries
  • 200g/7oz seedless raspberry jam, sieved
Opera cake

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to top