Sunday, 14 April 2013

Green tea and white chocolate opera cake

At the April meeting of the Stamford Clandestine Cake Club, one of our male bakers (we have a few!), Simon, made a green tea and white chocolate opera cake. He has kindly shared his recipe with me. He advised that he doubled the recipe to make his masterpiece. Warning - it's a bit of a marathon!

(Also, please note, the cake is not yellow, despite how the photos look - it is green, the lighting in the pub was terrible!)

3 large egg whites (room temperature)
43g granulated sugar
236g ground almonds
236g icing sugar (sifted)
43g matcha green tea
3 large eggs
59g cup all-purpose flour
22g tablespoon unsalted butter (melted and cooled)

1. Line a 32cm by 40cm baking tray with  (with shallow sides) parchment and grease it with butter.
2. Beat the egg whites in a bowl until they form soft peaks.
3. Add the sugar and beat until the peaks are stiff and glossy.
4. Beat the almonds, icing sugar, matcha and eggs in another bowl until light and voluminous.
5. Add the flour and beat until the flour is just combined.
6. Fold the meringue into the almond mixture.
7. Fold in the butter.
8. Pour the batter into the pan.
9. Bake in a preheated 220C (200C fan) oven until lightly browned and just springy to the touch, about 6 to 10  minutes.
10. Run a knife along the edges to loosen the cake form the pan.
11. Cover the cake with parchment paper, flip and unmold the cake.
12. Peel off the parchments paper flip and cover the cake while it cools.

Green tea buttercream

120g sugar
43g matcha
2 large egg whites
170g cups unsalted butter (at room temperature)

1. Mix the sugar and matcha in a small bowl.
2. Whisk the sugar and matcha into the egg whites in a bowl over a pan of simmering water until the mixture is hot to the touch, about 5 minutes. (The sugar should be dissolved and the mixture should look like shiny marshmallow cream.)
3. Remove the bowl from the heat and beat until the cream is cool, about 5 minutes.
4. Beat in the butter one stick at a time.
5. Beat the mixture until it thickens and becomes smooth, about 5-20 minutes.

White chocolate ganache

200g white chocolate (chopped)
35ml double cream
120ml Double cream

1. Melt the chocolate into the 35ml of double cream in a double boiler.
2. Set the ganache aside and let cool completely.
3. Whip the rest of the double cream in a large bowl.
4. Fold the whipped cream into the chocolate ganache.
5. Refrigerate until used.

White chocolate glaze

85g white chocolate (chopped)
60ml double cream

1. Melt the chocolate into the heavy cream in a double boiler.
2. Let cool for 10 minutes and then pour over the opera cake.


1. Work on a baking sheet lined with parchment paper.
2. Cut the cake into 4 equal pieces.
3. Place 1 sheet of the cake onto the baking sheet and moisten with syrup.
4. Spread 1/2 of the buttercream over the cake.
5. Place 1 sheet of the cake on top of the buttercream and moisten with syrup.
6. Spread the white chocolate ganache over the cake.
7. Place 1 sheet of the cake on top of the ganache and moisten with syrup.
8. Spread the remaining buttercream over the cake.
9. Place 1 sheet of the cake on top of the buttercream and moisten with syrup.
10. Pour the glaze over the cake and smooth it out.
11. Refrigerate until it sets, about 30 minutes.
12. Trim the sides to get a smooth finish.

Click here for more about Clandestine Cake Club!

No comments:

Post a Comment

Please feel free to leave comments, hints, tips, and anything else!