Opera cake

1. 1

   For the kirsch syrup, place the sugar in a small pan, pour over 200ml of water, and cook over medium heat until the sugar dissolves. Bring to a boil and simmer for 4-5 minutes until reduced by half. Remove from heat, stir in the kirsch, and allow to cool completely.

   5 min

2. 2

   For the joconde sponge, preheat the oven to 220C. Grease and line a 33x23cm Swiss roll tin with baking parchment. Whisk the egg whites until stiff peaks form, then gradually whisk in the caster sugar, one teaspoon at a time, to create a glossy meringue. Cover with cling film and set aside.

   220°C

3. 3

   Tip the ground almonds and icing sugar into a mixer bowl and add the whole eggs. Whisk for 3-5 minutes until doubled in volume. Fold in the flour, then gently fold in the meringue in three batches. Pour the melted butter down the side and fold to combine. Transfer into the prepared tin, level the surface, and bake for 5-7 minutes until pale golden-brown.

   6 min

   220°C

4. 4

   Place a sheet of baking parchment over a cooling rack and turn the sponge out onto it. Peel off the baking parchment from the base and leave to cool completely.

5. 5

   For the chocolate ganache, heat the cream in a small saucepan until just bubbling. Remove from the heat, add the dark chocolate, and stir until completely melted, smooth, and glossy. Pour into a bowl and set aside to thicken.

6. 6

   For the crème au beurre, place the egg yolks in a mixer bowl. Dissolve the sugar in three tablespoons of water in a pan over gentle heat and boil until the syrup reaches 110C. With the mixer running, slowly pour the hot syrup over the yolks and whisk until thick and mousse-like. Gradually beat in the butter, then incorporate the vanilla.

   110°C

7. 7

   To assemble, slice the cooled sponge horizontally into two thin sheets, then cut each sheet in half vertically so you have four equal sponge layers.

8. 8

   Place the first sponge layer onto a cake board and brush with one-quarter of the kirsch syrup. Spread over one-third of the crème au beurre. Top with the second sponge, brush with another quarter of the syrup, and spread the chocolate ganache over it.

9. 9

   Top with the third sponge, brush with a quarter of the kirsch syrup, and spread over another third of the crème au beurre. Place the final sponge on top, brush with the remaining syrup, and cover with the rest of the crème au beurre.

10. 10

    Arrange raspberries on top in neat rows and brush with melted jam to glaze. Chill the cake in the refrigerator for 2 hours to firm up the layers, then trim the edges with a sharp knife to reveal clean, defined layers.

    120 min

1 serving ≈ 150 g

Nutrition values are estimates. - means data is unavailable.