I would love to try this too one day soon.Ĭhristine – I’ll have to give it another try too, but next time with jaconde instead of my chiffon cake (how dumb was THAT?!). Jen – I do like the combination in this opera. This is the last bit of baking I do until after Whistler.įiled under baking, caffeine, chocolate, dessert Still, I think it turned out okay considering. It was quite involved and pretty frustrating, but I think I have a better idea for making it next time and prepping everything ahead but the buttercream. The ganache and glaze are quite sweet, so I think small servings are perfect with some strong espresso.
For when you want the extravagance of a fancy French cake but with less work. It tastes very nice with the chocolate coming up front and the earl grey kicking in midway with a mild start to the green tea and a green tea finish. Recipe and photography of an easier Opera-inspired almond and coffee layered cake. Jeremy sips coffee with the trimmings while kaweah looks on with great interest Sprinkle a little matcha on top and serve. Take care when slicing through the ganache as it is hard and can pull the whole cake out of shape. I recommend cleaning a good bread knife with hot water and wiping it clean before each cut. Once the whole thing is chilled, carefully cut away the edges. Matcha and chocolate opera: not a lot of yield for all of that work After the cakes were chilled for about 30 minutes, I poured a chocolate glaze on top (no need to glaze the sides) and refrigerated for about an hour. Refrigeration is the most important step. The assembly is straightforward, a layer of spongecake, then buttercream, then spongecake, then ganache, then repeat and top with spongecake – wrap in plastic and press down on the cake with a flat surface. I used half a swiss buttercream recipe and added 3 teaspoons of matcha which made it mildly green in tint. Opera requires pretty thin cake layers (traditionally a jaconde is used) and the jelly roll wasn’t thin enough. I made the spongecake in a jelly roll pan thinking it would be thin enough so I could get away without slicing it.
I actually learned a lot about the whole process without screwing it up entirely. All I needed to make was the matcha spongecake and the buttercream. I could use up my earl grey infused ganache and turn some other chocolate ganache into glaze. I even dreamt about what I was going to make, but this morning I changed my mind and opted for an opera-like cake. You just can’t make real green tea any pastry without matcha, the finely ground green tea. W., 41, ’ve had matcha on my mind lately. E., 41, .Ī delicate green dome with a chocolate brownie base, Butter Avenue’s Terre et Neige is filled with matcha mousse, matcha-caramel sauce and Madagascar vanilla mousse, and capped with a tiny green tea macaron.
12 Oxley St., Unit 101, 41, Vicky Lam)Īt Roselle, buttery, baked-to-order mini-madeleines are tossed in lightly sweetened Uji matcha powder and served with a matcha-infused crème anglaise for dipping. Pastel layers of not-too-sweet adzuki bean whipped cream and airy, souffléd matcha cheesecake make up this dreamy dessert from Millie Patisserie. The Drake One Fifty’s deliciously messy dessert is built with a thick piping of matcha and white chocolate ganache loaded with zingy yuzu sorbet, buckwheat choux and matcha cookie crumble. 51B Winchester St., 64, kingyotoronto.ca. The crunchy-creamy texture of Kingyo’s frozen matcha crème brûlée, drizzled with red bean sauce, makes for a dessert that’s equal parts indulgent and refreshing. 596 Bay St., 41, .Ĭeremony-grade matcha from California is the foundation of Nadège’s intricate Uji cake, an artful cube of green tea sponge, brown rice pudding, raspberry mousse and matcha ganache. The matcha-infused version of Uncle Tetsu’s wildly popular Japanese-style cheesecake adds an appealingly earthy element to the gloriously fluffy cake, worth every minute in the bakery’s perpetual lineup.
Miku adds a Japanese twist to a classic French treat with its elaborate opera cake, layered with green tea buttercream, adzuki bean cream, chocolate ganache, green tea genoise, hazelnut chocolate wafer and green tea glaze. It’s all topped with a tart cassis glaze and a sprinkle of candied hazelnuts. The Tempered Room’s haute opera cake layers orange-infused almond joconde, dark chocolate mousse and matcha cream.
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