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Green Tea and White Chocolate Opera Cake

Gree Tea and White Chocolate Opera Cake, Small Slice

This months Daring Bakers challenge was an opera cake. The opera cake sounded pretty challenging having no less that five different components. The components included a cake, a syrup, a buttercream, a ganache and a glaze. The thing that I liked most about the challenge was that we were allowed to choose the flavours in the cake as long as the colours remained light. I decided to go with one of my current favorite dessert flavour combinations, green tea and white chocolate.

Green Tea and White Chocolate Opera Cake

Note: I halved all the recipes for all components as I did not want such a large cake.

Green Tea Cake


The first component of the opera cake was of course the cake. The cake sounded pretty interesting because it used ground almonds. I wanted the cake to have a green tea flavour and have a green colour so I added some matcha. The cake came together pretty easily and it had a really nice shade of green.

Ingredients:
3 large egg whites (room temperature)
1 tablespoon granulated sugar
1 cup ground almonds
1 cup icing sugar (sifted)
1 tablespoon matcha
3 large eggs
1/4 cup all-purpose flour
1 1/2 tablespoon unsalted butter (melted and cooled)

Directions:
1. Line a 12 1/2 inch by 15 1/2 inch jelly roll pan with parchment and grease it with butter.
2. Beat the egg whites in a bowl until they form soft peaks.
3. Add the sugar and beat until the peaks are stiff and glossy.
4. Beat the almonds, icing sugar, matcha and eggs in another bowl until light and voluminous.
5. Add the flour and beat until the flour is just combined.
6. Fold the meringue into the almond mixture.
7. Fold in the butter.
8. Pour the batter into the pan.
9. Bake in a preheated 425F oven until lightly browned and just springy to the touch, about 5-9 minutes.
10. Run a knife along the edges to loosen the cake form the pan.
11. Cover the cake with parchment paper, flip and unmold the cake.
12. Peel of the parchments paper flip and cover the cake while it cools.

Green Tea Syrup


The cake in the opera cake needed to be moistened with a syrup. The syrup was just a simple syrup with some added flavour. I remembered that I had seen some green tea liqueur and I though that it would go well in the syrup. The green tea liqueur was a nice dark green and it tasted like green tea and had hints of spices and berries. It added a nice aroma to the syrup and the opera cake.

Ingredients:
1/4 cup water
1/4 cup granulated sugar
1 tablespoon green tea liqueur

Directions:
1. Bring every thing to boil in a small sauce pan stirring until the sugar is dissolved.
2. Remove from heat and let cool.

Green Tea Buttercream


There was a bit of confusion with the recipe for the buttercream and in the end I was not sure what recipe to use so I used the recipe from the Perfect Party Cake challenge. I decided that I wanted the buttercream to be green as well so I added some matcha to it. The first time that I made buttercream it did not work out too well. The second time I got a nice finished product but it took about 20 minutes of beating the cream by hand. This time everything came together easily with less than 5 minutes of beating by hand in the final step. Given the amount of beating in the other components I was a bit relieved. The buttercream ended up with a nice light green colour and tasted great. Must keep fingers out of butter cream.

Ingredients:
1/2 cup sugar
1 tablespoon matcha
2 large egg whites
3/4 cups unsalted butter (at room temperature)

Directions:
1. Mix the sugar and matcha in a small bowl.
2. Whisk the sugar and matcha into the egg whites in a bowl over a pan of simmering water until the mixture is hot to the touch, about 3 minutes. (The sugar should be dissolved and the mixture should look like shiny marshmallow cream.)
3. Remove the bowl from the heat and beat until the cream is cool, about 5 minutes.
4. Beat in the butter one stick at a time.
5. Beat the mixture until it thickens and becomes smooth, about 5-20 minutes.

White Chocolate Ganache


The ganache was the first of the white chocolate components of the opera cake. I had made chocolate ganache before but I have never tried folding in whipped cream in addition to melting the chocolate into cream. The whipped cream left the chocolate light and fluffy. Unfortunately it also left the ganache a bit runny and a lot of the ganache ran out from the middle layer of the cake. Putting it in the fridge for a while fixed that problem though.

Ingredients:
7 ounces white chocolate (chopped)
2 tablespoon heavy cream
1/2 cup heavy cream

Directions:
1. Melt the chocolate into the heavy cream in a double boiler.
2. Set the ganache aside and let cool completely.
3. Whip the heavy cream in a large bowl.
4. Fold the whipped cream into the chocolate ganache.
5. Refrigerate until used.

White Chocolate Glaze


The opera cake was topped with a simple white chocolate glaze that came together easily.

Ingredients:
3 ounces white chocolate (chopped)
1/4 cup heavy cream

Directions:
1. Melt the chocolate into the heavy cream in a double boiler.
2. Let cool for 10 minutes and then pour over the opera cake.

Assembling the Opera Cake


Assembling the cake was the funnest part of the challenge. After the cake was assembled I chilled it in the fridge and then trimmed the sides to get nice and straight edges.

Directions:
1. Work on a baking sheet lined with parchment paper.
2. Cut the cake into 4 6x7 inch pieces.
3. Place 1 sheet of the cake onto the baking sheet and moisten with syrup.
4. Spread 1/2 of the buttercream over the cake.
5. Place 1 sheet of the cake on top of the buttercream and moisten with syrup.
6. Spread the white chocolate ganache over the cake.
7. Place 1 sheet of the cake on top of the ganache and moisten with syrup.
8. Spread the remaining buttercream over the cake.
9. Place 1 sheet of the cake on top of the buttercream and moisten with syrup.
10. Pour the glaze over the cake and smooth it out.
11. Refrigerate until it sets, about 30 minutes.
12. Trim the sides to get a smooth finish.

Overall the opera cake was not too difficult to make and it turned out really good! It tasted great and it disappeared quite quickly! The slight bitterness of the green tea tempered the sweetness of the white chocolate nicely. The cake was nice a moist and light and creamy at the same time. I really enjoyed the opera cake challenge.

Green Tea and White Chocolate Opera Cake, Large Slice

Similar Recipes:
Green Tea Macarons
Green Tea White Chocolate Mascarpone Brownies with Chocolate Ganache
Green Tea and White Chocolate Ice Cream

Use the leftover egg yolks in:
Guinness Chocolate Pudding
Hollandaise Sauce
Avgolemono Sauce
Azuki (Red Bean) Ice Cream
Black Sesame Ice Cream

Take a look at the other Daring Bakers creations.

110 comments:

Lina said...

wow! great job! I made matcha opera cake too! yours looks amazing!

Gretchen Noelle said...

Great combination of the green tea and the white chocolate! Very nice job!

Bellini Valli said...

Your cake wants me to start singing. I love the inspired flavours with the matcha and white chocolate:D

Raquel said...

Bea-U-Ti-Full cake! Green is my favorite color and that is one great-looking cake!

Natalie said...

Great job! Such straight beautiful lines. The green tea flavor sounds good too. I would not have known how to do that before reading your post!

AnticiPlate said...

This looks professional! Wow. I am so impressed. Are you sure you don't own your own bakery?

Maryann said...

You did a wonderful job, Kevin! WOW!

Marianna said...

Nice! Green tea + white chocolate are great together! I need to start making an opera cake now!

Ben said...

Oh that is a very nice combination. I wasn't as creative this month, but after so much baking and cooking I wasn't feeling too daring. Hehehe. Great pics!

magpie said...

Wow. That is so impressive. The green tea is a great idea. I have yet to do a daring bakers' challenge, but I'm having fun seeing every else make this cake - I love your take on it!

Em said...

Simply gorgeous!

Pam said...

Very pretty and what a tasty combination of flavors! YUM.

Pam

VeggieGirl said...

Kevin, you NAILED this month's Daring Bakers Challenge - that opera cake is STUNNING!

StickyGooeyCreamyChewy said...

Kevin, that is a stunning cake! Great flavors too. Your slices are perfect! I had to make mine round because I am such a terrible slicer. Well done!

Peter M said...

Great job Kevin, I like your use of the matcha.

Patsyk said...

Your cake turned out beautifully!

JennDZ - The Leftover Queen said...

Fantastic Kevin! I totally love it!

Holler said...

You made a wonderful job of this cake Kevin! I have seen it on a few diferent blogs and they all look good, but the green, really makes your cake stand out from all of the others :)

Kim said...

Kevin- What a fantastic job, it looks incredible. Really, well done. How did you ever get your lines so straight? I am impressed.

Sharon said...

Kevin, I always look forward to seeing the Daring Bakers delicious creations. I'd have to say that yours definitely sticks out with the beautiful colors and flavor combination. Great job! The recipe looks daunting :)

Kim said...

Dude....are you a professional chef? If not, why not? Are you single? If so, why? If you are not getting paid for what you do - I wanna be your agent.

Amazing stuff! Keep it up.

sleepingbearinthekitchen said...

Wow, I must try this green tea and white chocolate combo!!! Sounds divine!!!
I love the clean classic look of your cake, so very elegant! I would almost hate to tear into it with a fork, but alas what then would be the point? Very nice work on l'Opera!!!!

Elle said...

Kevin, it's gorgeous! What a beautiful color!

Christine said...

Wow great job love the matcha flavoring! Your layers can out beautiful!

adventuresinshaw said...

Your cake slicing abilities are top notch! I too had to make mine round because I don't have the steadiest of slicing hands!

Jan said...

A great job there Kevin as always! That cake looks really good and the photos are excellent too!!

Deborah said...

Kevin, you need to get yourself a mixer! I can't believe you beat the buttercream by hand - I'm exhausted just thinking about it! Great job - the green looks lovely.

kamailesfood said...

Wow! This looks fantabulous! This cake would definitely be a daring challenge for me.

Laura @ Hungry and Frozen said...

That cake looks gorgeous! It's fun seeing what flavour combinations everyone has come up with. At least all that beating of the butter makes up for all the calories? LOL

Psychgrad said...

Good job Kevin! The layers are very straight and it is, in fact, green(ish).

farida said...

What a beautiful cake you made! I am impressed! Green tea sounds like a great idea!

Gloria said...

You always amazing me Kevin , you make all well!! and beauty, is beauty and Im sure tasty!! xGloria

Pam said...

Your creativity is always wonderful! I love green tea ice cream, and would probably love this cake.

HoneyB said...

Wow Kevin! You totally amaze me. I say why don't you move to Northern NY and let's run a place together! LOL

Dolores said...

I almost went the green tea route myself, but as time got tight I hesitated to make too bright a mark on the original recipe. Looking at yours I wish I had... the vibrant color combination can only be indicative of how great it must taste!

noble pig said...

All these cakes are just awesome! Your's is totally original Kevin, I love it!

Lisa said...

I must admit, green tea and white chocolate together has never occurred to me. I am always amazed at your creativity. Lovely!

LyB said...

Such beautiful colors. Your Opéra cake looks incredible Kevin, just like a pro! :)

one spicy mama said...

I love the matcha and white chocolate combination - very well suited! Great job as always! :)

Lori said...

Green tea... I considered that. A good combination. Your cake looks great!

Arfi Binsted said...

this is different from the 'real' opera cake which is made from egg whites and almond powder and spread with the combination of ganache and coffee buttercream? you have neat layers there, Kevin. i'm really really impressed!

Proud Italian Cook said...

Open up a bakery Kevin! What a perfect slice! Beautiful!!

Bridgett said...

Your cake is a gorgeous work of art! What a beautiful combination of flavors as well.
Your photography is spectacular as well. I have been enjoying your site :)

Chris said...

Green tea? Fabulous! Looks so great. You kicked booty on this challenge.

Jaime said...

great job, kevin! i have never had green tea with white chocolate before, though it does sound wonderful! your layers look so perfect!

Diana Evans said...

oh Kevin...this looks amazing...yummmmmmmmmmm

Gattina said...

a very trendy combination! You should have your own cookbook published, seriously!

Marc @ NoRecipes said...

Looks great Kevin! I didn't know we were allowed to change the cake flavoring. I guess I should read more thoroughly next time;-)

Randi said...

i <3 matcha.. yum yum.. this looks great. really nice pictures and really even job with the layers :)

diva said...

i do love the combination of green tea and white chocolate too. this is beautiful kevin! great job.

Emiline said...

Ohhh...I like this. I've been wanting to get my hands on some matcha.

Homecooked said...

This looks so yummy! I have never heard of a green tea cake but this looks great!

Dhanggit said...

matcha and white chocolate are perfect harmony!! i love it!

bakersbakery said...

Green tea and white chocolate?
Oh my my...

Clumbsy Cookie said...

Wow! That looks perfectly perfect! What a great job! And green tea goes so well with white chocolate, it must tast amazing!

Jeff said...

I owe you one. I have been screwing around with green tea ice cream and you gave me a couple ideas I never thought of. Thank you thank you thank you thank you!

Indigo said...

Ohh I love green tea & white chocolate together! And I love the pale green buttercream and the gorgeous layers; this is an opera cake to die for...

Grace said...

you've done good work here, mister. i think green tea and white chocolate are a match made in heaven as far as both taste and appearance go. nicely done!

Cookie baker Lynn said...

Your cake turned out beautifully! Good job, Daring Baker.

Cooking and the City said...

Kevin your cake looks fabulous :-)

marye said...

Fantastic Kevin! Great job.

Rosie said...

I just love the green tea element Kevin and boy does it look amazing!! Well done :)

Rosie x

renaedujour.com said...

Very impressive.

Mcwhisky said...

Very very neat layers indeed. It looks divine!

Mike of Mike's Table said...

Somehow I knew that if anyone would do green tea, it would be you, lol. It looks awesome!

Meeta said...

The cake looks spectacular. Love the use of matcha here. Nice one Kevin!

RecipeGirl said...

I love it when you bake Kevin- you always come up with the most interesting things! The green cake is so pretty! Such perfect slices!

gfgastronaut said...

I've always been intrigued by green tea in cake... I'm almost ashamed to admit I've never tried it. Next time, next time... your cake is beautiful, your layers are so even and your icing looks impeccable.

giz said...

You never cease to amaze me - your cake is gorgeous - perfectly cut (like I expected different). The green gives it a really interesting look - really really big pat on your back.

Susan from Food Blogga said...

Green tea is so hot right now, isn't it? Lovely choice to pair it with white chocolate ganache.

Ginny said...

Great idea! Looks great!

Astra Libris said...

Oh my goodness! Look how perfectly even and beautiful your layers are! You achieved opera cake perfection - especially with your divine flavors, too!

Elly said...

This is such a great flavor choice for the opera cake, Kevin. I have never had green tea cake but I know I would love it, especially with white chocolate. I love green tea ice cream! :)

Tara said...

Wow, perfect! Mine looks "special" compared to yours. You are quite the baker! Love the idea of the green tea and the color of the joconde is fabulous.

toontz said...

Wow...so perfect! I would have loved to have a bite of that cake.

steph- whisk/spoon said...

that looks really fantastic! such clean lines--i love it!

enza said...

wow it looks wonderful!

Susan/Wild Yeast said...

I love the shade of green and the contrast with the fillings. Beautiful!

MyKitchenInHalfCups said...

Somehow I just know the matcha and white chocolate were made for each other in this cake.
Excellent Kevin.

Candace said...

What a perfect cake! Lovely... :)

chriesi said...

Beautiful!

chriesi said...
This comment has been removed by the author.
Megan said...

perfect!

Mansi Desai said...

brilliantly executed, as all your other baked goodies:)the layers look fab, and green tea and white choc are indeeed a nice pairing!

btw, do try to participate in my Monthly Mingle event if you get a chance!:)

kellypea said...

This turned out so beautifully! Although I'm imagining what my wrist would feel like had I whipped buttercream for 20 minutes! The spices in your green tea syrup sound delicious...

Shari said...

That looks perfect! Great job!
Shari@Whisk: a food blog

Maggie said...

I love the amount of matcha in the jaconde. My version was way too sweet for me and I'd love to have been able to taste yours.

Vitor Hugo said...

Oh, my! Your cake is amazing, =O I'm a little ashamed for mine, heheh

Green tea and white chocolate are a great combination!

Vitor Hugo
http://english.pratofundo.com/ (English)
http://pratofundo.com/ (Portuguese)

Barbara said...

What a beautiful cake!

Claire said...

A perfect plate for your cake. Looks great.

The Irreverent Cook said...

Ooo, nice sharp edges, a very very pretty opera cake!

Rebecca said...

Green tea and white chocolate? I've got to try that combination. Sounds (and looks) delicious.

Medena said...

WOW!!! You did a great job! Now, that's a cake! Yum!

Pearlsofeast said...

Kevin, This is one of the most beautiful combination, I have come across.Great Job.

eatme_delicious said...

I love that last photo of the slice of cake. It looks so perfect! I really wish I could try your cake.

rainbowbrown said...

This looks just wonderful. Very nice.

nonnasvoice said...

darn, we are totally on the same page. i did green tea opera cakes too.

Rob said...

I have to say, of all the opera cakes I have read about on the blogosphere, this one stands out by a mile. The idea of using green tea as a flavouring here is novel and a winner and I suspect tempered the sweetness of the whole cake somewhat too.

Great blog too by the way!

Alli said...

This looks great! I have see quite a few recipes with green tea but never tried baking anything with tea. I definitely like the idea of it with chocolate!

popabawa said...

Great recipe. I just used the cake for my attempt;
http://www.flickr.com/photos/popabawa/3689513583/

Anonymous said...

hey this cake look amazing I have bought all the ingredients but could not find the Green tea liqueur anywhere, do you have any idea's of what i could use instead

tHANKS

Kevin said...

Anonymous: You have a number of options including simply skipping it entirely or replacing it with another liqueur such as a white chocolate or a vanilla or you could mix a bit of matcha into the syrup.

Anonymous said...

I've been wanting to make this cake for a while. I've learn how to properly beat egg whites, but should I buy ground almonds or grind them myself by blanching, toasting and grinding them? Maybe they will be too coarse and will stop the cake from rising.

Kevin said...

Anonymous: If you have a good food processor or blender you should be able to grind your own, otherwise store bought can also be handy.

Anonymous said...

this recipe looks incredible! if you don't mind, im going to be using it to make for a food competition at my school, but i have a question. for the almonds, is that a cup of the almonds after they are ground? or do i take a cup of blanched almonds, and then grind that and put whatever measure is left over into the mix?

thanks so much, and i can't wait to make this delicious cake! =]

Kevin said...

Anonymous: That is one cup of almonds after they are ground. Sorry for he confusion.

Jane Veronis said...

I was just wondering what I could use as a substitute if I can't find Green Tea Liquer. (I live on an island in SPain, no hope of finding that here!)

Kevin said...

Jane Veronis said: You have a number of options including simply skipping it entirely or replacing it with another liqueur such as a white chocolate or a vanilla or you could mix a bit of matcha into the syrup.

Aleksandra said...

Hi, thank you for this recipe :). I made matcha cake from your recipe but with passion fruit mousse. Green Tea cake is just stunning! http://przepisy-aleksandry.blogspot.com/2011/07/ciasto-chamei-z-zielona-herbata-i-musem.html this is link to my green tea cake photos :).

Aleksandra said...

Thank you Kevin for nice comment, I am very glad you like my cake :). I really like your website and I have plan to use more of your recipes.

http://alexandras-recipes.blogspot.com/ (English version)

http://alexandras-recipes.blogspot.com/ (Polish version)

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