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GSABO, recipe, hubs 2

Tipsie Tert Inspired Opera Cake

GSABO

The Great South African Bake Off

BBC Lifestyle

Ingredients

Jaconde Sponge:

  • 277g Almond Flour
  • 128g Sugar
  • 68g All Purpose Flour
  • 7ea. Large Eggs
  • 188g Egg Whites
  • 150g Castor Sugar
  • 8ml Fresh Ginger
  • 45ml Melted Butter
  • 1ea. Brown Food Gel
  • 1ea. Orange Food Gel

Tipsy Tart Cake:

  • 260g Pitted Dates, chopped
  • 7,5ml Bicarbonate of Soda
  • 260ml Boiling Water
  • 225g All Purpose Flour
  • 2ml Baking Powder
  • 2ml Salt
  • 100g Chopped Pecans
  • 45ml Butter
  • 300g White Sugar
  • 2ea. Large egg

Buttercream:

  • 150ml All Purpose Flour
  • 563ml Milk
  • 30ml Vanilla Extract
  • 500g Salted Butter
  • 560ml White Sugar
  • 15ml Cinnamon

Brandy Sauce:

  • 250ml Water
  • 250ml White Sugar
  • 60ml Brandy
  • 5ml Vanilla Extract
  • 30ml Butter

Ganache:

  • 340g Dark Chocolate
  • 188ml Milk
  • 90ml Cream
  • 90ml Butter (room temp)

Spiced Nuts:

  • 350g Pecan Halves
  • 60ml White Sugar
  • 60ml Honey
  • 15ml Mixed Spice

Preparation method

Jaconde:

  • Preheat oven to 180C
  • Line two baking trays with baking paper, brush with melted butter
  • Combine almond flour, sugar, all purpose flour
  • Place in electric mixer with paddle attachment, gently mix
  • Add in eggs, one at a time ensuring each is fully incorporated first
  • Add ginger and beat for a further 4 minutes, scraping sides
  • In separate bowl, on low speed beat the egg whites to aerate
  • Add sugar. Increase speed, beat for 4 minutes ( soft peaks)
  • Gently fold meringue into batter (do not overwork)
  • Take a 1/3 cup of batter and place into two separate bowls
  • Add a drop of brown and orange gel in bowls and colour gently
  • Place into piping bags and design leopard print on baking paper
  • You can use a template for this, freeze for 20 minutes
  • Gently half and spread batter thinly into baking trays
  • Bake for about 7 minutes, surface will be golden brown
  • Invert cake onto wire rack, peel off baking paper
  • Cut to desired height and use to form boundary of opera cake

Tipsy Tart Cake:

  • Preheat oven to 190C
  • Line 2 baking trays with baking paper, grease with Spray and Cook
  • Mix boiling water and bicarbonate of soda and pour over dates
  • Let it soak for about 30 minutes
  • Sift together flour, baking powder and salt, add chopped nuts
  • In separate bowl, cream together butter, sugar and egg
  • Gradually add in flour mixture, mix well after each addition
  • Mix in the dates, divide between two baking trays, smooth out
  • Bake for 15-20 minutes, let cool and remove baking paper

Cinnamon Buttercream:

  • In small saucepan bring milk and flour to boil, stirring continuously
  • Remove from heat and let cool, stir in vanilla
  • Cream butter and sugar together until light and fluffy
  • Add cool milk mixture and cinnamon to butter mixture
  • Beat for 5 minutes on med-high until it looks like whipped cream
  • It may look separated at first but continue until it comes together

Brandy Sauce:

  • Add water, sugar, vanilla and butter together in small pot
  • Bring to boil and simmer for 5 minutes
  • Remove from heat and add brandy

Ganache:

  • In Medium saucepan bring milk and cream to boil
  • Remove from heat, stir in chocolate, stir for 2 minutes, smooth
  • Stir in butter, stir for further 2 minutes

Spiced Nuts:

  • Preheat oven to 180C
  • Mix together sugar and spices
  • Heat honey in microwave until very runny
  • Pour honey over nuts and coat properly
  • Bake on baking paper lined baking tray for 10 minutes, remove
  • Cool for 5 minutes and sprinkle with sugar spice, toss to coat well

Assembly:

  • Line bottom of a 8” spring form pan with a cake plate
  • Line side of pan with baking paper
  • Measure how much Jaconde will be needed to form boundary
  • Cut to desired size
  • Spread thin layer of Buttercream onto the back of the Jaconde
  • Place Jaconde inside lined spring form pan to form boundary
  • Cut tipsy cake to desired size and place inside spring from pan
  • Brush with the brandy syrup
  • Spread half of the buttercream and smooth out using offset spatula
  • Add another cake layer and brush with syrup
  • Spread thick layer of Ganache over the cake, freeze for 5 minutes
  • Spread another layer of Ganache, freeze again for 5 minutes
  • Spread a thin layer of butter cream, smooth out nicely
  • Place last layer of tipsy cake and brush with syrup
  • Spread a thin layer of butter cream on top, smooth out nicely
  • Pour on last layer of Ganache, smooth out
  • Decorate with spiced nuts
  • Refrigerate cake until just before serving
  • Remove from spring from pan