{Rasperry Opera Cake}
Almond Joconde:
  • 135g almond flour
  • 45g white sugar A
  • 225g whole eggs
  • 45g all-purpose flour
  • 135g egg whites
  • 90g white sugar B
  • 50g butter, melted
Lemon syrup:
  • 75g water
  • 55g white sugar
  • Zest from 1 lemon
Raspberry marmalade:
  • 225g raspberry puree (seedless)
  • 1g pink pepper, crushed
  • 55g glucose syrup
  • 15g white sugar
  • 5g pectin NH
  • 5g gelatin + 20g cold water
Vanilla French buttercream:
  • 80g egg yolks
  • 150g white sugar + 55g water
  • 300g butter, softened
  • 5g vanilla extract
Red streusel:
  • 30g butter, chilled and cubed
  • 65g all-purpose flour
  • 20g powdered sugar
  • 15g almond flour
  • Red food coloring
Almond Joconde:
  1. Combine the almond flour, white sugar A and eggs in a bowl and mix until double in volume.
  2. Mix the egg whites in another bowl until fluffy then add the sugar B and whip until stiff and shiny.
  3. Fold the meringue into the almond flour base, alternating it with the white flour.
  4. Mix the butter with 2 tablespoons of batter then pour in the large bowl. Mix gently until well combined.
  5. Split the batter into 3 equal portions then spread each portion into a 35x25cm sheet on baking paper.
  6. Bake in the preheated oven at 170C for 8-10 minutes or until slightly golden brown.
  7. Bake the three sheets and allow to cool down.
Lemon syrup:
  1. Boil the sugar and water.
  2. Add the lemon zest and infuse for 5 minutes then strain.
  3. Chill.
Rasoberry marmalade:
  1. Bloom the gelatin in water.
  2. Mix the sugar and pectin.
  3. Combine the puree, pink pepper and glucose in a pot. Warm to 40C then add the pectin mixture.
  4. Cook for 2 minutes then take off the heat and add the gelatin.
  5. Mix well then allow to cool down.
Vanilla French buttercream:
  1. Whip the egg yolks until pale.
  2. In the meantime, make a sugar syrup by boiling the water and sugar. When the syrup reaches 118C, pour it in a steady stream over the egg yolks.
  3. Continue whipping until stiff and fluffy.
  4. Add the butter, all at once, and the vanilla and mix very well until smooth.
Red streusel:
  1. Combine all the ingredients in a food processor and pulse until sandy.
  2. Spread in a baking tray lined with parchment paper and bake in the preheated oven at 170C for 12-15 minutes.
  3. Allow to cool down then break into small pieces.
To finish the cake:
  1. Place one sheet of Joconde on a cake board. Brush the sponge cake with lemon syrup.
  2. Spread ½ of the buttercream on top then place another sheet of Joconde, followed by a layer of syrup.
  3. Spread the raspberry marmalade on top then arrange the final sheet of Joconde plus syrup. Next one is a layer of vanilla buttercream.
  4. Place in the fridge for 20 minutes then level the sides of the cake and cut it in half. Layer the two halves on top of each other to obtain a taller cake.
  5. Top with streusel then place in the fridge for at least 6 hours.
  6. Cut into smaller pieces (12x3cm in my case) and finish with fresh raspberries.
Recipe by Pastry Workshop at https://pastry-workshop.com/rasperry-opera-cake-prajitura-opera-cu-zmeura/