Wednesday, May 28, 2008

OPÉRA CAKE - DARING BAKERS

As it is the case at the end of each month, time has now come for me to once again blog about my recent "Daring Bakers" challenge taking and my experimentations as a member of this expanding community of passionate bakers... May's recipe was very promising as well as intriguing, but it held it's promises and turned out fantastically well!

This time around, Lis of the blog "La Mia Cucina", Ivonne of "Cream Puffs In Venice", Fran of "Apples Peaches Pumpkin Pie" and Shea of "Whiskful" have chosen to test our ability in the kitchen by asking us to make a classic French pastry called the "Opéra Cake" (not the traditional dark version, but the light one).

All four have dedicated this challenge to the courageous Barbara of "Winosandfoodies". While Barbara is no longer an active member of the "Daring Bakers", but who will always be an honourary Daring Baker for her bravery and character in the face of a challenge. As many of you may know Barbara is the force behind the food blog event called A Taste of Yellow that supports the LiveSTRONG foundation started by Lance Armstrong. This year's LiveStrong Day is in May so they decided that we could show our support by dedicating our respective challenge posts to Barbara...

Needless to say that, as usual, I was very stressed by the nature of this challenge and intimidated by the sheer length of the recipe. I thought to myself, "My Oh my, how on earth am I going to be able to bake that in my small kitchen when I drastically lack pans or meterial (I had only one jelly-roll pan and had to bake one joconde after another) and without cursing a whole load, getting too irritated, impatient and acting like a mad fury because of all the above-mentioned points?". At this stage, I felt totally demoralized and slightly panicky. I was ready to throw the towel...

Thankfully, I finally bucked up, decided to not be a chicken and not to get impressed by the task that lay in front of me. It was going to be tough, but I was going to fight and not let anything get into my way. I was determined to bake that cake no matter what it took. After all, aren't I a Daring Baker?!

Surprisingly, I came across no major problem while making that "Opéra Cake". It was a very time-consuming and finicky challenge, but, ultimately, it wasn't difficult at all. In fact, one just has to be very organized, to be in possession of the convenient material/ustensils/kitchen or to be inventive when the material/ustensils/kitchen aren't very appropriate, and to have a zen attitude during the creation of that cake. That's all!

I was (and still am) very pleased with my creation as it tasted perfect and it looked quite pretty. As a mater of fact, I'm really proud of myself for being able to go through such a fastidious process and for being capable of baking such an elaborate cake! Before joining the "Daring Bakers", I never trusted myself to have the capacity to take such audacious and enterprising challenges. Now, I know that I am a good and courageous enough baker who has the ability to face the difficulties. It is my 8th month as a Daring Baker and my skills never stop getting better as, every time, I gain more confidence in myself and get more experienced!

I made my cake by scrupulously following the rules, but, as we had the possibility to use another recipe for the buttercream, I decided to make it Dorie Greenspan's way (see her "Perfect Party Cake" recipe). Otherwise, I chose to give my "Opéra Cake" a subtle, orangy, exotic and spicy/tangy smack that would be reminiscent of the flavors of North Africa. I wanted my cake to be in the Moroccan spirit. So, I added some orange zest to the joconde batter, mixed some ground Indonesian long pepper and chopped Australian candied ginger into the buttercream, aromatised the syrup with some orange blossom water and honey, and aromatized the white chocolate mousse with whisky which I thought would pair well with the other ingredients.

My "Opéra Cake" was a real success. The combination of all those delicate, refined, fresh and spring-like flavors was perfect and interesting. This cake wasn't too sweet nor too sickly or heavy, although it was a deadly calorie bomb, the perfect artery-clogging ally . It was unexpectedly "light" texture- as well as taste-wise and didn't make you squeamish you after a slice or two... Absolutely gorgeous!

Thanks to Lis, Ivonne, Fran and Shea for having chosen that killer recipe!!!

~ Opéra Cake ~
This recipe is based on an Opéra Cake recipe found in Dorie Greenspan’s "Paris Sweets", and Tish Boyle & Timothy Moriarty’s "Chocolate Passion".

Makes 1 cake. This recipe will yield approximately 20 servings.

For the "Joconde".

What you’ll need:
2x 31x39 cm (12½ x15½-inch) Jelly-roll pans
A few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list)
A brush (to grease the pans)
Parchment paper
A whisk and a paddle attachment for a stand mixer or for a handheld mixer
2 Mixing bowls


Ingredients:
6 Large egg whites, at room temperature

2 Tbs (30g) Granulated sugar
2 Cups (225g) Ground blanched almonds
2 Cups Icing sugar, sifted
6 Large eggs (~53g)

1/2 Cup (70g) All-purpose flour
3 Tbs (1 1/2 ounces or 45g) unsalted butter, melted and cooled

Method for the "Joconde":
1. Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.
2. Preheat the oven to 220◦C (425° F).

3. Line two 31x39cm (12 1/2 x15 1/2 inch) jelly-roll pans with parchment paper and brush with melted butter.
4. In the bowl of a stand mixer fitted with the whisk attachment (
or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.
5. If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.
6. Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).
7. Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.
8. Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.
9. Put the pans on a heatproof counter and run a sharp knife along the e
dges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.
10. Carefully peel away the parchment, then turn the parchment ove
r and use it to cover the cakes. Let the cakes cool to room temperature.

Remarks:
If you do not have jelly-roll pans of the size requested, do not fear! You can use different-sized jelly-roll pans like 26x38 cm (10 x 15-inches).
If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.
I flavored my joconde with the grated zest of 1- 1 1/2 orange.
The joconde can be made up to 1 day in advance and kept wrapped at room temperate.

For the "Syrup".

What you’ll need:
A small saucepan


Ingredients:
1/2 Cup (125g) Water
1/3 Cup (65g) Granulated sugar

1 to 2 Tbs of the Flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.../see remarks)

Method for the "Syrup":
1. Stir all the syrup ingredients together in the saucepan and bring to a
boil.
2. Remove from the heat and let cool to room temperature.

Remarks:
The syrup can be made up to 1 week in advance and kept cover
ed in the refrigerator.
I added 2 tablespoons orange blossom water and 2 tablespoons light runny honey
to my syrup.

For the "Buttercream".

What you’ll need:
A small saucepan

A candy or instant-read thermometer
A stand mixer or handheld mixer

A bowl and a whisk attachment
A rubber spatula

Ingredients for the "Buttercream":

2 Cup (100g) Granulated sugar

1/2 Cup (60g) Water
Seeds of one vanilla bean or 1 tbs pure vanilla extract (optional/s
ee remarks)
1 Large egg (~53g)

1 Large egg yolk
1 3/4 Cups (7 ounces or 200g) Unsalted butter, at room temperature

Flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.../see remarks)

Method for the "Buttercream":
1. Combine the sugar, water and vanilla bean seeds or extract in a s
mall saucepan and warm over medium heat just until the sugar dissolves.
2. Continue to cook, without stirring, until the syrup reaches 225◦F (124◦C) on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.
3. While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

4. When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!
5. Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).
6. While the egg mixture is beating, place the softened butter in a bowl a
nd mash it with a spatula until you have a soft creamy mass.
7. With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.
8. At this point add in your flavouring and beat for an additional minute or so.
9. Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

Remarks:
If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intens
e, one-flavoured buttercream, then by all means leave it out!
I made Dorie Greenspan's buttercream (see her "Perfect Party Cake" recipe) and flavored it with 1/4 orange juice, 2 1/2 tablespoons ground (mortar & pestle) long pepper and 5 tablespoons chopped candied ginger.
The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.

For the "White chocolate ganache/mousse" (this step is optional).

What you’ll need:

A small saucepan
A mixer or handheld mixer


Ingredients for the "White Chocolate Ganache/Mousse:
7 Ounces (210g) White chocolate

1 Cup + 3 Tbs Heavy cream (35% fat)
1 Tbs Liquor of your choice (Bailey’s, Amaretto, etc...)

Method for the "White Chocolate Ganache/Mousse:
1. Melt the white chocolate and the 3 tbsp. of heavy cream in a smal
l saucepan.
2. Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool c
ompletely.
3. In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
4. Gently fold the whipped cream into the cooled chocolate to form a mousse.
5. If it’s too thin, refrigerate it for a bit until it’s spreadable.

6.If you’re not going to use it right away, refrigerate until you’re ready to use.

Remarks:
I added 1 1/2 tablespoons whisky to my mousse.
The mousse can be made ahead and refrigerated until you’re ready to use it.

For the "Glaze".

What you’ll need:

A small saucepan or double boiler

Ingredients for the "Glaze":
14 Ounces (420g) White chocolate, coarsely chopped

1/2 Cup Heavy cream (35% fat)

Method for the "Glaze":
1. Melt the white chocolate with the heavy cream. Whisk th
e mixture gently until smooth.
2. Let cool for 10 minutes and then pour over the chilled cake. Usin
g a long metal cake spatula, smooth out into an even layer.
3. Place the cake into the refrigerator for 30 minutes to set.

Remarks:
It’s best to make the glaze right when you’re ready to finish the cake.

Assembling the Opéra Cake.

I. Line a baking sheet with parchment or wax paper.
II. Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 25x12 1/2 cm (10x5 inch) rectangle.
III. Step A (if using buttercream only and not making the ganache/m
ousse):

  • Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.
  • Spread about one-third of the buttercream over this layer.
  • Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.
  • Spread another third of the buttercream on the cake and then top with the third square of joconde (use the remaining syrup to wet the joconde).
  • Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).

IV. Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. V. Refrigerate the cake again to set the glaze.
V. Serve the cake slightly chilled.

III. Step B (if making the ganache/mousse):

  • Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.
  • Spread about three-quarters of the buttercream over this layer.
  • Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.
  • Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).

IV. Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde.
Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.
V. Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.
VI. Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Remarks:
The finished cake should be served slightly chilled.

It can be kept in the refrigerator for up to 3-4 day, but is better eaten within 1-2 days.

Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!!!

Je vous suggère de vous rendre sur les blogs mentionnés ci-dessous. Vous y trouverez cette recette en version française:

Chez Vibi de "La Casserole Carrée" (Canada)
Chez Isa de "Les Gourmandises d'Isa" (Canada)

104 comments:

  1. Orange blossom, honey and ginger... I LOVE it. I'm glad you overcame your insecurities over L'Opera. Yours is beautiful.

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  2. Rosa. This is beautiful. I'm curious because this is the seconf time in 2 days I have heard of long pepper and using it to flavor a dessert! I agree its a finicky but doable cake. Great job.

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  3. Orange and ginger is a delicious flavour combination Rosa - love it! And congrats on facing your fears and making this cake.

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  4. Ton gâteau est fantastique! On dirait qu'il sort directement d'une usine:)

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  5. great right up on the recipe and tips. I just linked to this in my post.

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  6. I'm glad you shed your inhibitions and went ahead with the challenge..the outcome is lovely..

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  7. Truly a perfect cake. And I love the sprinkle of stars, a lovely contrast to the glaze.
    Have to post mine too in a little while.

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  8. Your cake looks perfect and the flavor sounds amazing!

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  9. C'est vraiment de toute beauté ! Le montage est parfait, et tes photos le mettent bien en valeur, bravo !
    Bises

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  10. Mon anglais est trop mauvais pour lire toutes tes explications mais je me suis régalée devant les photos!
    Félicitations! Il est vraiment réussi!

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  11. trop beau cet opéra tout de blanc vétu !
    Bravo!

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  12. your cake looks beautiful! how did you make the edges so perfect? my glaze dripped down the edges like in some of your pictures, but I just left it.

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  13. Wow, il est superbe ! En même temps, cela ne m'étonne pas de toi !

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  14. Comme il est beau ce gâteau!!! Magnifique...que dire de plus?

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  15. Seriously Rosa I think perhaps you could consider open a cake shop or something, you are so talented ya :D

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  16. As usual, I was looking forward to seeing what you would do. I love everything about it! The flavors are so distinctive. And the little candies on top are perfect. Bravo!

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  17. Aujourd'hui, je risque d'avoir beaucoup de mal à résister à la crème au beurre. Cet opéra est de toute beauté, de quoi attraper des complexes.
    Bravo rosa.

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  18. what an awesome combination for this challenge!! lovely opera!!

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  19. Indeed you can be proud of you! Wonderful cake.

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  20. Lovely. The sprinkles on top make it so happy and festive.

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  21. il est magnifique cet opéra , mais ça ne me surprend pas , vue les superbes précédents gateaux que tu as déjà posté

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  22. Lovely combination! It looks beautiful with the little stars on top. Well done, Rosa!

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  23. Il est absolument magnifique ton opéra, Rosa. Quel talent tu as ! J'admire ton travail.
    bises
    Chrys

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  24. Très joli mais un peu trop calorique pour moi ces temps-ci ;)

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  25. Fantastic Moroccan flavours...what astounding creativity Dbs brings out.Perfect as perfect can be Rosa...your L'Opera is beautiful!!

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  26. What wonderful creative flavorings. And I love the trail of candy flowers on top!

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  27. Looks like your stress was for naught - your cake is absolutely lovely!

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  28. Very nice backing Rosa! Your Opera looks wonderful and sooo YUMMY!!
    I didn't find the courage to read the whole post... those Daring Backers challenges scare me:-((
    But it looks very good though...

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  29. Such a lovely well crafted opera cake, lovely , babe you aresuch a pro! amazing!

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  30. de magnifiques photos Rosa ...comme d'habitude :)

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  31. You cake looks wonderful!! Awesome job!

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  32. Quel boulot, Mais quel résultat !
    Bravo, je suis franchement trop paresseuse pour me lancer dans une telle préparation ......

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  33. Il est craquant, je vais de suite prendre la recette en Français.
    Merci Rosa!

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  34. Ce doit être très bon, mais je suis trop fainéante pour le faire :-((
    A bientôt

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  35. Moroccan inspired Opera Cake?? Now that is RIGHT up my alley! It is a beautiful rendition of this cake! Well done!!!

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  36. Lovely! Your cake looks absolutely perfect.

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  37. Yes, I completely agree with you; I also wouldn't have dared to make such a fancy cake if it wasn't for Daring Bakers :) hehe. It's my first month as a DB, and I'm so glad I joined. I love the combo of ingredients you used, very warm and yummy :).

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  38. Tu l'as très bien réussi ton Opéra ! C'est sûr ça demande du travail mais on est super contente quand on voit le résultat ! D'autant plus, il doit être délicieux ! ;p

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  39. Love the look of your cake, it's just perfect. The sprinkles on top are fun yet sophisticated, and the flavors you chose are so exotic!!

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  40. Oh Rosa! this is so beautiful, the layers are perfect i can see each one of them and I imagine the taste was marvellous

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  41. Absolutely amazing...It is perfect!! Bravo!!

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  42. What a super creative flavour combo you have there! I'm thinking this would be a fantastic cake!!

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  43. Your cake looks wonderful! You certainly have to be proud!

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  44. I've been wanting to make a candied ginger buttercream for awhile. The orange juice and pepper sound really good.

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  45. You may now take a bow...Glad you took on the challenge, it's beautiful!

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  46. What an exicting combination of flavours! Your cake looks perfect!
    I see you used Dorie's recipe too :)

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  47. Ooooohhh, Rosa! Les mots me manquent. Il est magnifique! :-)

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  48. Your cake is so beautiful - I love how smooth the glaze is!! And your flavor combination sounds so delicious!

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  49. Lovely cake, great presentation. Glad you liked it!

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  50. Your cake is fantastic looking. And I'm so tempted by the flavor combination. It sounds amazing!

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  51. I love the flavors you've chosen - what a great version of the opera cake!

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  52. althought I posted a negative comment about this kind of sweet (a medical opinion, of course) I remained just enchanted of your cake so perfect.
    This is one of the reason your blog is in my blogroll :D

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  53. OOOOOH - I absolutely LOVE your flavor combo, it sounds amazing! And your cake is so, so pretty - as a fellow small-kitchen baker, I can appreciate what you went through to make your cake so lovely! Congrats!

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  54. comment as tu fait pour avoir des couches de crème aussi régulières ???? c'est parfait !!!!! Bravo Rosa !!!!

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  55. It's perfectly shaped Rosa! I love the candies on top!!

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  56. Very interesting flavor combinations! I would love to try that one. Your cake looks divine.

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  57. Dealy calorie bomb and artery-clogger it is, but your opera cake is so luscious and sexy. Worth every bite (and calorie), no?

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  58. This is lovely! I love the perfectly placed decorations. :)

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  59. Rosa, you are a fantastic baker! I never dare to try doing this cake... yours totally adorable, wish I could come and have a big wedge!

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  60. ton gâteau est absolument magnifique et il doit être terriblement bon !!
    bizzz

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  61. Les photos "coulantes" me font saliver, grave.

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  62. Even with your lack of pans, I think it turned out beautifully. You can tell that you put so much effort and time into it. It really shows. Congratulations! The ingredients you chose sounds amazing, something I would never have fathomed to combine together.

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  63. Ce gâteau est hallucinant !! Quelle technique !! Chapeau bas Rosa, tu es prodigieuse !!

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  64. Bravo ! il est vraiment magnifique !

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  65. Looks stunning, Rosa! Such an intriguing flavour combination!

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  66. It looks absolutely perfect!

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  67. Il est magnifique ton gâteau !!!! bravo!!!!

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  68. Decidement, vous avez fait de merveilles avec ce gateau. bravo encore, daring bakeuse de choc :)

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  69. Your cake turned out absolutely perfect! Good job facing up to the challenge, especially with only one pan. I love your clean presentation.

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  70. Thank goodness you didn't throw in the towel because your Opera looks wonderful! I know what you mean though my the lacking tools...I only had one jelly roll pan too!

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  71. Orange and ginger just a perfect combo for such a beautiful cake! Well done :)

    Rosie x

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  72. Il est très tentant ton gâteau. J'aime beaucoup la petite déco avec les étoiles colorées.
    :)

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  73. Amazing flavor combos - the addition of the pepper is particularly interesting. Your cake turned out beautifully!

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  74. Your cake looks beautiful! It's just so accurate and perfectly clean compared to my messy cake:)) Great job!

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  75. Looks beautiful! I love the simple sprinkles on top, it looks fresh and inviting.

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  76. I was very intimidated with this recipe, but I found being organized helped. I agree, not difficult, but time consuming.
    Your cake looks beautiful! I love the orange and candied ginger idea, I just know it tastes fab!

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  77. Une interprétation différente de l'opéra pour chaque blog, vive les Daring Bakers.

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  78. Orange blossom, honey and ginger sound wonderful! Your cake is a masterpiece, it is perfect!

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  79. Rosa, bravo pour ton gateau et merci pour cette recette si bien detaillee. Cette aventure avec les daring bakers est extra! J'imagine tout ce que chaque chalenge peut apporter. Si j'en avais le temps, je suivrais ton exemple. Encore bravo!

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  80. Fantastic! Love the little candies on top... too cute!

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  81. How beautiful is that! I couldn't even get it sliced properly..;-)

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  82. Your cake looks fabulous, and what a great choice of flavors. Ginger is just the bite I think that cake needs.

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  83. Wonderful combination of flavors! Your cake is so beautiful, no one would guess that you were intimidated by it.

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  84. Your cake turned out beautifully! I was totally stressed out over this one too. Fortunately, it wasn't as difficult as it seemed. Well done!

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  85. Beautiful, just beautiful, nothing more to add.

    Ulrike from Küchenlatein

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  86. great job, i love the star-deco, too!

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  87. Your cake looks perfect, and the star sprinkles are a nice touch!
    Shari@Whisk: a food blog

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  88. Outstanding combination of flavors. They sound as lovely as I bet they taste. The decoration sprinkled across the top is just the right touch, too. I agree, though. Time-consuming and finnicky ;) So fun, too!

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  89. I loved the flavour! Ginger and orange... hummm! :)

    "it was a deadly calorie bomb" -- I agree! But worth each bit, heheh

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  90. Il est magnifique. Je n'est plus qu'à le tenter et ... retravailler mon anglais !

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  91. Epoustouflant ton opéra, wonderfuuuul !!! Une pure merveille , et tant de perfection, bravo !!
    Bises

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  92. Les gâteaux que tu fais sont de pures merveilles!!!!

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  93. Quelle bonne idée d'avoir utilisé le chocolat blanc qui s'accorde à merveille avec le café !

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  94. Il est vraiment magnifique, la découpe est parfaite, les couches aussi ! Quel talent

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  95. Wonderful combination of flavors and a truly professional looking cake...with darling multi colored flower sprinkles on top :) Love your photos!

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  96. Love the flavors... and your cake looks just perfect!

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  97. Perfect layers, and the flavor combination sounds delicious. Good job!

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  98. quel magnifique opéra il est terriblement tentant!

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  99. Your cake is gorgeous. It was intimidating at first but it broke down into a very manageable cake.

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