Opera Green Tea Cake

Opera cake are little cakes full of surprises. One slice is full of different flavors, you can taste the thin layers green tea buttercream, chocolate ganache,  and green tea cake, evenly portioned out into one bite.

Green Tea Opera Cake Video:

Recipe:

Green Tea Cake 

• 3 large egg whites
• 1 tablespoon granulated sugar
• 2 cups almond meal/flour (Bob's Red Mill Almond Meal/Flour)
• 1 cups powdered sugar
• 1 tablespoon matcha powder (Tradition Pure Green Tea Powder, Matcha Tea Powder)
• 3 whole eggs
• 1/4 cup All-Purpose Flour or Plain Flour
• 1 tablespoon unsalted butter (melted and then cooled) *Optional*

1. To make the Green Tea Cake: Line a half sheet pan with wax or parchment paper.
2. In a mixer on medium speed, beat the 3 egg whites until a little bubbly and add in 1 tbsp granulated sugar, continue mixing until stiff peaks forms. Cool the cake and remove it from the parchment paper.
3. In another bowl combine 1 cup powdered almonds, 1 cup powdered sugar, 1 tbsp matcha powder, and 3 eggs until light and thick. Then fold in the flour.
4. Fold in the meringue, then fold in 1 tablespoon of melted and cooled butter. 
5. Pour into prepared pan, spreading it evenly, making sure the batter is really thin. Bake at 350ºF for 5-9 minutes, or until lightly brown and springy to touch. 

Simple Syrup

• 1 cup granulated sugar
• 1 cup water

1. To make the Simple Syrup: Combine in a pot 1/4 cup of granulated sugar and 1/4 cup of water. Heat until it boils and the sugar dissolves, and let it cool.

Green Tea Buttercream

• 1/2 cup granulated sugar
• 1 tablespoon matcha powder
• 3/4 cup buttercream
• 2 large egg whites
• 1 tsp vanilla extract.

1. To make the Green Tea Butter Cream: Mix the 1/2 cup granulated sugar and 1 tablespoon matcha powder in a small bowl. In a double boiler(A pan with simmering water and a bowl over it that doesn't touch the water),  add the 2 large egg whites, matcha mix into the bowl, mix until its hot to touch (3 minutes) The sugar will dissolve and look like marshmallow cream. Remove the bowl from heat, beat until cool (5 minutes) Add one stick of a butter at a time, until the mixture thickens and becomes smooth. (5-20 minutes) Add in 1 teaspoon of vanilla extract and mix until combined. 

Chocolate Mousse Filling

• 7 oz chocolate chips
• 1/2 cup heavy cream

1. To make the Chocolate Mousse: In a double boiler, melt 7 oz chocolate chips, set aside. In a mixer bowl, whip 1/2 cup of cold heavy cream until stiff.  Remove from mixer and fold in the 7 oz chocolate chips. Refrigerate until needed.

Chocolate Ganache Glaze

• 3 oz chocolate chips
• 1/4 cup heavy cream

1. To make the Chocolate Glaze: *Make this right before you pour it over the cake)Heat up 1/4 cup of heavy cream until it boils. Pour into a bowl of 3 oz chocolate chips. Count to 30 seconds, and stir gently until smooth. Let it cool for 10 minutes before using it to pour over the opera cake.

Directions

1. To make the Green Tea Cake: Line a half sheet pan with wax or parchment paper.
2. In a mixer on medium speed, beat the 3 egg whites until a little bubbly and add in 1 tbsp granulated sugar, continue mixing until stiff peaks forms. Cool the cake and remove it from the parchment paper.
3. In another bowl combine 2 cup powdered almonds, 1 cup powdered sugar, 1 tbsp matcha powder, and 3 eggs until light and thick. Then fold in the flour.
4. Fold in the meringue, then fold in 1 tablespoon of melted and cooled butter. 
5. Pour into prepared pan, spreading it evenly, making sure the batter is really thin. Bake at 350ºF for 5-9 minutes, or until lightly brown and springy to touch. 
6. To make the Simple Syrup: Combine in a pot 1/4 cup of granulated sugar and 1/4 cup of water. Heat until it boils and the sugar dissolves, and let it cool.
7. To make the Green Tea Butter Cream: Mix the 1/2 cup granulated sugar and 1 tablespoon matcha powder in a small bowl. In a double boiler(A pan with simmering water and a bowl over it that doesn't touch the water),  add the 2 large egg whites, matcha mix into the bowl, mix until its hot to touch (3 minutes) The sugar will dissolve and look like marshmallow cream. Remove the bowl from heat, beat until cool (5 minutes) Add one stick of a butter at a time, until the mixture thickens and becomes smooth. (5-20 minutes)
8. To make the Chocolate Mousse: In a double boiler, melt 7 oz chocolate chips, set aside. In a mixer bowl, whip 1/2 cup of cold heavy cream until stiff.  Remove from mixer and fold in the 7 oz chocolate chips. Refrigerate until needed.
9. To make the Chocolate Glaze: *Make this right before you pour it over the cake)Heat up 1/4 cup of heavy cream until it boils. Pour into a bowl of 3 oz chocolate chips. Count to 30 seconds, and stir gently until smooth. Let it cool for 10 minutes before using it to pour over the opera cake. Refrigerate overnight before cutting.

Opera Cake Assembly:

1. Work on a baking sheet lined with parchment paper or wax paper. 
2. Cut the cake in 4 even pieces 
3. Place one piece of the cake, and brush simple syrup over it. 
4. Add half of the buttercream over the cake, spreading it evenly with a spatula. 
5. Add 1 layer of cake, brush with simple syrup, 
6. Add a layer of chocolate mousse.
7. Add another layer of cake, brush with simple syrup
8. Add the other half of the butter cream over the Cake
9. Add another layer of cake, add simple syrup
10. Pour chocolate ganache, smooth it out
11. Refridgerate until it sets (30 minutes)
12. Trim the sides for an even cake.

These are the layers if the wording gives you a headache as much as it did for me:

Cake-1 

Syrup

1/2 Buttercream

Cake- 2

Syrup

Chocolate Mousse

Cake- 3

Syrup

Remaining 1/2 buttercream

Cake- 4

Syrup

Ganache

1. To make the Green Tea Cake: Line a half sheet pan with wax or parchment paper.
2. In a mixer on medium speed, beat the 3 egg whites until a little bubbly and add in 1 tbsp granulated sugar, continue mixing until stiff peaks forms. Cool the cake and remove it from the parchment paper.
3. In another bowl combine 2 cup powdered almonds, 1 cup powdered sugar, 1 tbsp matcha powder, and 3 eggs until light and thick. Then fold in the flour.
4. Fold in the meringue, then fold in 1 tablespoon of melted and cooled butter. 
5. Pour into prepared pan, spreading it evenly, making sure the batter is really thin. Bake at 350ºF for 5-9 minutes, or until lightly brown and springy to touch. 

1. To make the Green Tea Butter Cream: Mix the 1/2 cup granulated sugar and 1 tablespoon matcha powder in a small bowl. In a double boiler(A pan with simmering water and a bowl over it that doesn't touch the water),  add the 2 large egg whites, matcha mix into the bowl, mix until its hot to touch (3 minutes) The sugar will dissolve and look like marshmallow cream. Remove the bowl from heat, beat until cool (5 minutes) Add one stick of a butter at a time, until the mixture thickens and becomes smooth. (5-20 minutes)

1. To make the Chocolate Mousse: In a double boiler, melt 7 oz chocolate chips, set aside. In a mixer bowl, whip 1/2 cup of cold heavy cream until stiff.  Remove from mixer and fold in the 7 oz chocolate chips. Refrigerate until needed.

1. To make the Chocolate Glaze: *Make this right before you pour it over the cake)Heat up 1/4 cup of heavy cream until it boils. Pour into a bowl of 3 oz chocolate chips. Count to 30 seconds, and stir gently until smooth. Let it cool for 10 minutes before using it to pour over the opera cake. Refrigerate overnight before cutting.

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