If anyone deserves an opera cake, it’s Elvis. It is one of the classiest desserts out there, for one heck of a class act. Taking Care of Business indeed.
- 32g flour
- 50g almond flour
- 140g egg yolks
- 180g egg whites
- 170g sugar
- 1 tsp vanilla
- 1/4 tsp cream of tartar
Peanut Butter French Buttercream:
- 100g sugar
- 5 large egg yolks
- 227g unsalted butter
- 1 tsp vanilla
- 1/4 tsp salt
- 80g creamy salted peanut butter
- 2 bananas, thinly sliced
- 42 g butter
- 3 TBSP brown sugar
- 1/3 cup heavy cream
- 2 TBSP dark rum
- 227g dark chocolate, chopped
- 240 ml heavy cream
- 57g unsalted butter, room temperature
- 75g dark chocolate
- 25g unsalted butter
Make jaconde: Preheat oven to 450 degrees. Grease a 12×17″ jelly roll pan. Line with wax paper and grease and flour the paper.
Whisk flour and almond flour together and set aside. In a stand mixer with whisk attachment, beat egg yolks, 1/4 cup whites and 100g sugar until thick and fluffy, about 5-10 minutes. Beat in vanilla. Fold in flour gently. In a second mixing bowl, beat remaining egg whites with cream of tartar until soft peaks. Gradually add remaining sugar and beat to stiff peaks. Fold into batter gently. Smooth in prepared pan and bake 7-10 minutes, until light golden brown and springs back in the center. Cool in pan for 10 minutes, then flip onto cooling rack to cool completely.
Make buttercream: Cut butter into tablespoons and let sit at room temperature. In stand mixer bowl over a pot of simmering water, combine yolks, sugar, rum, vanilla and salt. Stir constantly until 155 degrees on thermometer – about 5 minutes. Remove from heat and beat with whisk attachment until fluffy and cooled completely to room temperature, about 10 minutes. Add butter, one tablespoon at a time until all butter is incorporated and buttercream is thick and smooth. Add peanut butter, one tablespoon at a time and mix to incorporate.
Make bananas foster: Melt butter and brown sugar in large saucepan. Add sliced bananas. Add heavy cream and simmer for 3-5 minutes, until bananas are cooked through and start to caramelize. Remove from heat and stir in rum.
Make ganache: Place chopped chocolate in small bowl. Heat heavy cream in saucepan or microwave until warm. Pour over chocolate and let sit 5 minutes. Stir until smooth. Add butter and stir to incorporate.
Assemble Opera Cake: Cut jaconde into 3 even pieces, trimming sides first if necessary. Layer 1/3 of peanut butter buttercream on first layer of cake. Refrigerate 10 minutes too firm. Top buttercream with sliced bananas and syrup. Top with 2nd layer of cake. layer 1/3 buttercream. Refrigerate 10 minutes. Pour ganache over buttercream and smooth. Refrigerate. Top ganache with bananas. Place last cake layer on top. Spread remaining buttercream on cake and smooth. Refrigerate at least 10 minutes.
Make chocolate glaze: melt 50g chocolate and butter together in a double boiler. Remove from heat and stir in 25g chocolate until smooth. Pour over chilled buttercream and smooth. Refrigerate until firm. Trim all sides.
Decorate as desired, preferably with TCB lightning bolts.