Try this DofE12 Opera Cake (raspberry) recipe, or contribute your own.
Suggest a better description1) Preheat oven to 200oC or gas mark 6. Butter and line 2 baking trays.
2) Using an electric mixer, whisk the egg whites till you get soft peaks. (Remeber to set aside the yolks for later).
3) Then add the caster sugar and whisk until you form a meringue with stiff peaks.
4) Put the meringue mixture into a second bowl or container. Then add the almonds, icing sugar, whole eggs to the electric mixer bowl, and mix until light and thick.
5) Sift the cocoa powder and flour into the mix and fold it in. Following with the meringue and folding it in as well, a third at a time.
6) Take some of the mixture and separate it, then add the melted butter to it and stir. Then fold this back into the rest of the mixture.
7) Divide the mixture evenly between two bowls till they weigh the same. Then carefully pour each one into either baking tray, ensuring that the mixture is level in the pan. Bake this in the oven for 5-7 minutes or until spongy, so that it springs back when you push on it.
8) Carefully lift the sponges out, whilst they are still on the baking paper onto a wire rack and leave to cool.
9) Turn the oven down to 100oC or 1/4 gas mark, and leave till it cools to this temperate. Add the rapsberries, caster sugar and lemon juice to an oven dish(a glass one will do). Soften this in the oven for a few minutes, before stirring. Then continue to do so occasionally for the hour that they are in the oven for.
10) Meanwhile make the buttercream. To do so, add the broken up white chocolate to a heatproof bowl and put over a pan of steaming hot water(don't let the base of the bowl touch the water). Then melt this and stir occasionally. Also add your caster sugar and water to another pan to make a syrup, untill 115oC(sugar thermometer). Whilst putting your egg yolks in an electric mixer and whisking them until thick and mousse-like.
11) With your thick egg yolks still in the mixer, carefully pour the syrup into the bowl with them in a thin stream. Do this whilst the mixer is on and at a high speed, continue this until the mix has cooled down. Then beat in the butter, then the chocolate and add some of the vanilla extract. Refrigerate till needed or when it is spreadable.
12) Make the ganache by melting the Belgiam chocolate in the microwave and then leave to cool. Then beat the sugar and butter together in a bowl until creamed(light and fluffly yellow). Then beat the chocolate and liqueur into the mix.
13)With the sponges, cut them evenly down the middle, so you get 4 of the same shape pieces of sponge. Melt the 25g of Belgian chocolate in the microwave. Then on one piece of the sponge, spread the chocolate on and chill until firm.
14) Take out of the fridge and put it chocolate side down. Take your raspberry syrup and brush it on top of 3 of the sponge sections including the base sponge. (One shouldn't have any syrup on it) this to soak for 15 minutes.
15) Once these are ready, take your buttercream and spread over the base sponge, ensure that it is even. Then add some of the rapsberries(it's up to you whether you cut them up fine or have them as whole fruits. Press firmly into the cream.
Place the next layer of sponge over the top and place down firmly, as well.
16) Add the ganache onto this layer and this layer alone, and ensure this is level too. Then place the next layer of sponge. Again spread the remaining butter cream onto this layer of sponge and firmly place the raspberries. Then add the final layer on top(that doesn't have any syrup on).
17) Then to make the chocolate glaze, melt the Belgian chocolate in thr microwave again. Add the syrup and cream to a pan, and heat until it is almost boiling. Then pour the melted chocolate over this hot mixture, and stir all the way through, until smooth and leave to cool for a few minutes.
18) Pour this over the top of the cake (it doesn't matter if it goes over the sides). Then chill in the fridge until it has set/ is firm.
19) If you would like to smarten the cake up, get an ordinary kitchen knife and carefully cut the sides off the cake. You should be able to view all 7 layer of the opera cake. Then continue to chill, and eat a slice whenever you like, within 3 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (3257g) | ||
Recipe Makes: 1 | ||
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Calories: 4518 | ||
Calories from Fat: 3284 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 364.8g | 486 % | |
Saturated Fat 129.3g | 647 % | |
Monounsaturated Fat 158.9g | ||
Polyunsanturated Fat 56.9g | ||
Cholesterol 16796.2mg | 5168 % | |
Sodium 1366.7mg | 47 % | |
Potassium 2086.9mg | 55 % | |
Total Carbohydrate 48.1g | 14 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 48.1g | ||
Protein 258.8g | 370 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4518
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