Opera-style Cake Squares
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 4 h. 30 min.
Ready in
Ingredients
for
12
- For the Sponge Cake
- 6 eggs
- 1 cup sugar (divided)
- 1 tsp vanilla extract
- 1 ¼ cups flour
- 6 Tbsps Corn starch
- For Vanilla Buttercream Filling
- 2 cups unsalted butter (softened)
- 7 cups powdered sugar
- ¼ tsp salt
- 2 tsps milk
- 2 tsps pure vanilla extract
- For Chocolate Ganache
- ⅔ cup heavy cream
- 1 ¼ cups semi-sweet chocolate (chopped)
- 1 Tbsp corn syrup
- 1 Tbsp butter
Preparation steps
1.
For Sponge Cake:
2.
Preheat oven to 350º F / 180º C. Line a 10 1/2 x 15 1/2-inch / 27 x 39 cm sheet pan with parchment paper.
3.
Separate the eggs, into 2 separate bowls. Using an electric mixer, beat egg yolks with 1/2 cup sugar until foamy; beat in the vanilla. Beat the egg whites until soft peaks form. Slowly add the remaining sugar, beat until stiff peaks form. Place the egg whites on top of egg yolk mixture.
4.
Sift flour and cornstarch over egg mixture and carefully fold mixtures together. Turn batter out into prepared pan, and bake 30 to 40 minutes or until a toothpick inserted in center comes out clean. Remove from oven, allow to cool slightly. Run knife around inside edge of pan to carefully loosen cake. Transfer cake to a cooling rack to cool completely, about 2 hours. Once cool, slice the cake horizontally creating 3 equal layers.
5.
For Vanilla Buttercream Frosting:
6.
Combine butter, sugar and salt. Beat until blended. Add the milk and vanilla and beat for an additional 3 to 5 minutes, or until smooth and creamy.
7.
Spread frosting over cooled layers; stacking into three layers.
8.
For Chocolate Ganache:
9.
In a small saucepan, over medium-high heat, bring the cream to a boil. In a ovenproof bowl, combine the chopped chocolate, corn syrup and butter. Pour the hot cream over the chocolate mixture and let stand for 5 minutes, or until the chocolate melts. Whisk until smooth and creamy. Let the glaze cool for about 5 minutes, or until thick, but still spreadable.
10.
Spread the ganache over the cooled cake, pulling through some of the buttercream. Let the cake stand for about 30 minutes, or until the glaze sets. Serve.
