Wednesday, May 28, 2008

Daring Bakers' Challenge Opera Cake




This month's Daring Bakers' Challenge was truly a challenge. A thin layer cake (or jaconde) made from ground almonds and a little flour, brushed with a flavored syrup (I used raspberry liqueur as my flavoring), then frosted with lemon flavored buttercream, covered with a white chocolate mousse and a white chocolate glaze. Wow! Talk about over the top flavor and richness!


I used the buttercream from Dorie Greenspan's celebration cake that we made in March rather than the cooked sugar version that was included with this recipe (because I just loved it!). Everything worked out well, with very little frustration. The entire recipe took me about three hours to complete and everyone who tasted it really liked it.

12 comments:

Sara said...

Oooh, very pretty! I used the Dorie buttercream too and loooved it! (I hadn't made it the first time round as I did the variation of frosting with whipped cream rather than buttercream).

Jeanine said...

Beautiful cake! I'm sure the raspberry & lemon combo was fantastic! I used Dorie's buttercream frosting too, and Wow, I was impressed! Delightful! :) Great job!

Lynn said...

Thanks! I enjoyed this one-- both the making and the eating!

earthwatersunwind said...

Beautiful! Sounds very tasty...

Barbara Bakes said...

Your cake sounds delicious. I love the idea of using a raspberry liqueur!

Claire said...

I thought it was pretty "simple" too and didn't take too long! Glad everyone liked it...you did a great job.

Rebecca of "Ezra Pound Cake" said...

Lemon and raspberry–delicious!

Rebecca
http://www.ezrapoundcake.com

The Irreverent Cook said...

Pretty, nice and pale =)

Dolores said...

Gorgeous cake; great job! Dorie's buttercream (from the perfect party cake) is a popular one!

Evie said...

Hi Lynn,

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Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com

Sheltie Girl said...

You did a wonderful job on your cake. It's beautiful.

Natalie @ Gluten A Go Go

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