Those who are frequent readers know my aversion to following recipes which made this challenge doubly challenging, but I managed to get through it as written, fighting spastic urges to sprinkle some additives the whole way through. Beyond the labour, I spent close to $40 on just the ingredients.
It’s now clear to me why a small slice is so damn expensive. I’ll admit I’ve always been curious about how these were made, but like with croissants, I’ve always just paid a real pâtissier to bake one for me. That said, it tastes like heaven and your friends will love you if you bring it to their BBQ. Lost yet? The recipe reads like a Russian novel circa Leo Tolstoy, and it will probably take a normal person 2 days to make this. It involves layers of an almond meal based cake called joconde soaked in a flavoured syrup with buttercream sandwiched in between each layer, topped with a mousse then covered in a chocolate glaze. If I remember my French correctly “l’opera” means “delicious pain in the ass”. When the May challenge was revealed, I was both excited and horrified by the challenge… to bake an opera cake. Last month, curiosity got the best of me and I decided to join.
For the past two months I’ve watched Tastespotting fill up with Daring Baker’s Challenge photos towards the end of the month.
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