I went to the Opera with the Daring Bakers!

Well, not literaly but almost... We made Opera Cake!







This was my first DB challenge. I decided to join this wonderful group after seeing their great creations popping all over the foodblog world month after month! You know what they say: If you can beat them, join them... And so I did!

Mango & Coconut Opera

Ohhhh l'Opera!... this great "gateau" was invented in France and is classicly made with alternated layers of an almond cake (named joconde), coffee syrup, chocolate ganache, coffee buttercream and covered by a chocolate glaze. Yummy!!!!!!!!! I love Opera cake! I have to admit there's a big possibility that I have quite a few scraps of past Operas living in my hips...

I have done quite a few Operas before, classic ones like I've described above. But the DB Opera had a twist to it, so I could make something that I've never done before and was very excited with the challenge. This Opera had to be made with light colors, no chocolate, no coffee... This was so we could dedicate this month's challenge to A Taste of Yellow.

Having this in mind and knowing I would take the cake to a barbecue with a few picky friends and couldn't go crazy with the flavours, I decided to go down the tropical road with mango and coconut.
Hosting this month we had Lis, Ivonne, (co-founders), Fran and Shea. The original DB recipe is based on Opera Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion. And this is my version:

• ALMOND-COCONUT JOCONDE

• 6 large egg whites, at room temperature
• 2 tbsp. (30 grams) granulated sugar
• 1 1/4 cups (225 grams) ground blanched almonds
• 3/4 cups flaked coconut
• 2 cups icing sugar, sifted
• 6 large eggs
• ½ cup (70 grams) all-purpose flour
• 3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1. Preheat the oven to 425◦F (220◦C). I've used 3 jelly-roll pans with parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy.
3. If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, coconut, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.
4. Add the flour and beat on low speed until the flour is just combined (don't overmix).
5. Using a rubber spatula, gently fold the meringue into the almond-coconut mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.
6. Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. I've baked 2 layers first, changing positions in the middle of baking time and then the 3rd layer alone.
7. Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.
8. Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

• COCONUT SYRUP

• 1/4 cup water
• 1/2 cup coconut milk
• 1 tbs sugar

1. Heat the water ans sugar and add the coconut milk.
2. Let cool before using
   
   

• MANGO BUTTERCREAM

• 1 cup sugar
• ¼ cup (60 grams) water
• 1/2 tbsp. pure vanilla extract
• 1 large egg
• 1 large egg yolk
• 1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature
• 6 tbsp. mango pure
  
  
  

1. Combine the sugar, water and vanilla extract in a small saucepan and warm over medium heat just until the sugar dissolves.
2. Continue to cook, without stirring, until the syrup reaches 255◦F (124◦C), on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.
3. While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.
4. When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment.
5. Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).
6. While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.
7. With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.
8. Add the mango pure and just mix it with a spoon until it's well combined.
9. Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).
   

• MANGO MOUSSE

• 200 gr (7 oz) white chocolate
• 1 cup heavy cream
• 4 tbsp. mango pure

1. Take the chocolate broken into pieces (or use chips) with the mango pure to the microwaver for about 1 minute.
2. Mix until you have a thick cream and all the chocolate is melted. If you still have pieces or unmelted chocolate give it 30 seconds more and repeat. Let it cool.
3. Whip the cream until soft-medium peaks.
4. Gently fold the whipped cream into the cooled chocolate to form a mousse.
5. Let harden a bit in the fridge before using it in the cake.
   

• COCONUT GLAZE

• 100 gr (3.5 oz) white chocolate
• 1/2 cup coconut milk

1. Do this step only when you're about the assemble the all cake. I've halved the amount of chocolate for a thinner glaze, if you prefer a thick glaze use 200 gr (7 oz) chocolate and proceed the same way.
2. Cut the chocolate into little chunks and take it to the microwave for about 40 seconds.
3. Heat the coconut milk (1 minute in the microwave will do it)
4. Combine milk and chocolate and stir until uniform cream forms.
5. If it's thin to spread over the cake leave it in the fridge for a while.
   

And now to assemble the all thing:

1. Put the 1st sheet of cake in a serving plate and using a pastry brush moisten it with 1/3 of the syrup.
2. Spread evenly 1/2 the buttercream.
3. Cover with 2nd sheet of cake, repeat the syrup and spread other half of buttercream.
4. Cover with 3rd sheet of cake and moinsten again with last 1/3 syrup.
5. Spread the mousse and try to make a smooth even layer. Refrigerate until the mousse is firmer.
6. Pour/spread ithe glaze over the top of the chilled cake. Refrigerate the cake again to set the glaze. I've decorated the top with some stripes of mango pure.
7. Cut the 4 sides to make it nice and clean and eat the scraps!

I think this tropical Opera was very fresh but sweeter than the "original" one. I loved doing it and after this one I'll experiment for sure with other flavous/colors!

Please check all the other Daring Bakers performances on the Opera!