The Great British Bake Off has been compelling me to bake bake bake! Perhaps not in the direction I was expecting though. After watching last week’s episode, you’d think that I’d have fougasse on the brain, or perhaps a chicken tikka stromboli (british-indian-italian fusion anyone?) but instead I baked this:
Oh Gâteau L’Opéra, I thought I was done with you last time.
I totally blame Paul and Mary.
I was surprised at how smoothly it went this time. I had planned to break the making down into manageable chunks spread over several days. Thursday – concoting the coffee syrup and the coffee extract. Friday – buttercream and ganache. Saturday – assembling everything and finishing off the glaze.
Then I got impatient, and decided I couldn’t wait any longer. So come Friday evening, I’d used up every single mixing bowl in the kitchen, and there was an absolutely enormous scrumptious coffee-flavoured confection chilling merrily in the fridge. Excellent!
First time round, I used the recipe from Dorie Greenspan’s Paris Sweets. On this occasion, I replaced the joconde sponge recipe with the one in Christophe Felder’s Patisserie. I also doubled the quantity of coffee syrup by accident, but somehow managed to use all of it up anyway!
Despite the gigantic 30cm x 30cm cake this produces, and the many eggs you consume along the way, Dorie Greenspan recommends you do not halve the cake ingredients, and now I can see her point. When you put so much time and energy into making a complex cake like this one, why not bake a big one, and freeze half of it for another time?
I cut a large rectangle from the cake, and squeezed this into my tiny freezer. The remaining pieces I cut into slices and photographed. The sun kept popping out and retreating, so it was a bit of a challenge shooting this with manual settings as I had to keep changing the shutter speed and aperture settings.
Visually, I’m really pleased with how the cake turned out. The sponges and layers of filling stayed nicely level, and I had just the right quantity of ingredients for every step. More importantly, it tasted just as lovely as I had remembered. Buzzing on a caffeine high now!
Well worth the effort to have cake for now AND later. Well done!
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Thanks! If I ever have to pull out a tasty dessert at short notice, I know what I’ll be doing 😉
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That looks absolutely gorgeous. How I miss The Great British Bake Off. It will probably be an aeon before the latest series airs here in Australia.
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Wow, do you get it in Australia too? That’s brilliant!
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Your layers are so beautifully level, very impressive. I’d probably crumble under pressure with a technical bake like this!
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French patisserie scares me with its finicky attention to detail! But perhaps that’s why it draws me in so much!
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You’re a pro! Gorgeous job.
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Thank you for your kind comment!
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