Top this buttercream layer with the last sponge cake. Place the third sponge cake on top, brush with simple syrup, and then add almost all of the remaining coffee buttercream (leave about 3 to 4 tablespoons worth in the bowl). Next, smooth out all of the chocolate ganache making sure it is nice and even. Place the second sponge cake on top of the buttercream, and then brush liberally with the simple syrup. Smooth half of the coffee buttercream over top. Place one of the halves on a plate and brush with the coffee flavored simple syrup. The joconde sponge cake is baked in two baking pans, so first, you’ll need to trim the edges of the cakes, and then cut each cake in half. Once you’ve made every component of this special cake you can build it up into a beautiful, delicious, mocha skyscraper. I got this recipe from Edd Kimber’s beautiful pastry book Patisserie Made Simple. It’s lovely and sophisticated, and goes great with a cup of joe. Opera Cake is a famous French cake made up of layers of coffee syrup-soaked almond sponge cake (jaconde), coffee buttercream, chocolate ganache, and topped with a chocolate glaze. I know this, and so I’m going to enjoy every minute. I am aware, however,that as hard as it will be traveling with the kids, I’ll still look back on this time and weep that it was all so fleeting. Aron is healthy for now, but, you know… tick tock. Wesley has a not-as-nasty cold, but a pretty mean ear infection, and I’m sporting a cute, little sinus infection. I’ve packed a big bag of tricks so as to prevent the dreaded “plane meltdowns”, lots of snacks to take my mind off of plane crashes, my book that I won’t ever get to open, and all of the horrible diseases that attach themselves to children in the winter months. Cameron has a nasty cold accompanied by a 102 fever. Just like every other vacation we’ve recently taken, we’re traveling heavy. We’re leaving for a quick trip to Disney World this afternoon.
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