I had many ideas for my own birthday cake this year. I usually made tall layered cakes for our birthday celebrations through out the year. But I wanted to try something new and different. I looked through all my cake cookbooks and one recipe caught my eyes. Opera Torte from King Arthur Baking School cookbook that I got a few month earlier. The recipe has coffee buttercream and the cake made from mainly almond flour, it looked flat and rectangle perfect for 8 servings. The cake only cooked for 5-7 minutes and I use sweetened cold coffee for brushing each cake layer instead of coffee syrup with liqueur. The cake came out so light and not overly sweet. We all loved the cake and will definitely be my favorite birthday cake to make from now on while David's will be Rainbow Cake and Sarah's will either be Ultimate Chocolate Cake or Strawberry Shortcake Cake.
INGREDIENTS
Jaconde Sponge
1 cup/95 grams almond flour
3/4 cup/95 grams confectioners' sugar
1/4 cup/29 grams all purpose flour
118 grams/2 large eggs
81 grams/ 2 large egg whites
1 1/2 tbsp/ 13 grams granulated sugar
1 1/2 tablespoons/22 grams butter melted
Coffee Syrup
1/4 teaspoon espresso powder
1/4 cup/60 grams water
1/4 cup + 1/2 tbsp/55 grams granulated sugar
1 tablespoon/15 grams coffee liqueur
Coffee Buttercream
43 grams/1 1/2 large egg whites
1/4 cup + 2 tbsp/75 grams granulated sugar
pinch of salt
1/2 cup + 1 tbsp/128 grams unsalted butter, room temperature
1/4 teaspoon espresso powder
1/2 teaspoon vanilla extract
Chocolate Ganache Glaze
1 cup/170 grams dark chocolate chopped
2 teaspoons/16 grams honey
1/2 cup/119 grams heavy cream
INSTRUCTIONS
Jaconde Sponge
Preheat the oven to 400F. Lightly grease a 18×13 half sheet pan and line it with parchment; grease the paper (alternatively, use a Silpat and grease the mat).
Using a stand mixer fitted with the whisk attachment, beat the almond flour, confectioners’ sugar until combined.
Add the whole eggs mix on medium low speed until well combined.
In a separate clean bowl, whip the egg whites until foamy, then stream in the granulated sugar and continue to beat until the meringue is glossy and hold a medium peak.
Fold one-third of the meringue into the almond flour mixture to lighten, then fold in the remaining two-thirds.
Fold in the flour and the melted butter.
Use an offset spatula to spread the batter evenly in the prepared pan, the layer will be very thin.
Bake the jaconde for 5-7 minutes until it's pale golden in color and spring back when touched.
Invert the cake onto a wire rack and carefully peel away the parchment or silicone liner. Conservatively trim away the browned edges of the cake using a small sharp knife. Set aside to cool completely.
Coffee Syrup
Place the water and sugar in a saucepan and bring the mixture to a boil over high heat. Stir occasionally, just until the sugar is dissolved.
Remove from the heat and stir in the liqueur and espresso powder
Cover and chill until ready to use.
Coffee Buttercream
Place the egg whites, sugar, and salt in a bowl from the stand mixer and set over a pan of simmering water. Whisk gently and constantly until the egg whites are hot/ 161°F and the sugar is dissolved, about 5 minutes.
Remove the bowl from the heat. Using the mixer fitted with a whisk attachment, beat the mixture on high speed until thick and glossy, about 3-5 minutes( warm to the touch).
Add the butter a little at a time, mixing on medium low speed until the buttercream is smooth and spreadable.
In a small bowl, dissolve the espresso powder in the vanilla, then stir into the buttercream.
Chocolate Ganache Glaze
Place the chocolate in a heat proof bowl. Set aside.
Place the honey and cream in a small saucepan and bring it to a boil over high heat.
Remove the pan from the heat and pour the hot cream over the chocolate. Allow the mixture to sit, undisturbed, for 1 minute.
Whisk the ganache, working mainly in the center, until it comes together. You should see no white streaks from the cream, and it should be smooth.
Assemble the Cake
Cut the cake evenly into fourths (I recommend using a ruler). Place a layer on a serving plate and use a pastry brush to apply an even layer of the coffee syrup. Spread one-third of the buttercream over the soaked sponge. Top with a second layer of sponge and brush it with the coffee syrup, repeat the process until the last layer. Chill the cake until the buttercream is firm, about 30 minutes.
Reheat the chocolate ganache glaze in the microwave for about 15 seconds or until shiny and pourable but not hot. Pour the glaze over the top of the cake and spread evenly. Chill until firm.
When the cake is firmed, trim away the edges of the cake to neaten. Cut slices evenly into fingers (about 2 inches wide).
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