This is number 2 of our Bake Off challenges; a Chocolate Raspberry Opera Cake. This took Becky and myself about six hours to make! I’m not going to write out the whole recipe as it covers two pages in the Great British Bake Off book “How To Bake” by Linda Collister, Mary Berry and Paul Hollywood.
First we made the cake which involved beating four egg whites and making a meringue mixture while whisking ground almonds, icing sugar and four eggs into another mixture. Becky was in charge of meringue and I was in charge of the other mixture. I also added a whole tablespoon of flour and 1/3 cup of cocoa powder. Then we had to put the two mixtures together.
Next came French buttercream. We beat three egg yolks until thick and “mousse-like” and added a hot sugary syrup while still beating the eggs. Then we added chunks of softened butter and finally melted white chocolate and vanilla extract. There was a moment when it looked like scrambled eggs but we carried on and got this.
More to do. Then we made a dark chocolate ganache with melted chocolate, butter and icing sugar. After everything cooled down a bit we began the assembly.
The sheets of cake were cut into two and brushed with a raspberry syrup. I had home made jam so used that. The first layer of cake had buttercream and fresh raspberries.
The taste was divine; one of the best cakes we have ever had. Considering Becky is in a wheelchair and can only use one hand, she did a fair amount of the work. I am Cheryl, Becky’s mom, and have really only made fruit cakes or cakes from mixes so this was a giant leap in baking skills. We had a lot of fun, learnt a lot, and have a top notch cake for Valentines Day.