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