I completed my very first Daring Bakers Challenge. Horray! Currently I'm traveling in Portugal so I decided to make the cake for mothers day. I don't have much experience with baking but I'm very proud of how my Matcha Opéra Cake turned out. It was a very LONG recipe with lots of detailed steps but I ended up with a gorgeous and sweet cake for Mother's Day dessert. I had so much fun baking this cake that I'm super excited for my next challenge. The cake was a tad bit on the sweet side. If I were to make this cake again I would lessen the amount of sugar (and butter) but I decided not to stray too far from the recipe provided because I was afraid to mess up. I didn't know that I could really bake, but guess what... I can! Whoopie~!
A TASTE OF LIGHT: Opéra Cake Recipe
2 tbsp. granulated sugar
2 cups icing sugar, sifted
2 tbsp. matcha powder
5. Attach the paddle attachment to the stand mixer and beat the almonds, icing sugar, matcha powder and eggs on medium speed until light and voluminous, about 3 minutes.
For the Syrup
1.Stir all the syrup ingredients together in the saucepan and bring to a boil.
For the Matcha Buttercream
1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.
For the White Chocolate Ganache/Mousse
½ cup heavy cream (35% cream)