Namibian-inspired Opera Cake

Ingredients

In this Namibian-inspired version of the Opera Cake, we incorporate Amarula liqueur, a popular Namibian spirit made from the fruit of the African marula tree. This addition infuses the cake with a unique flavor profile, adding a touch of sweetness and a hint of caramel to the traditional French dessert. We alse have the original recipe for Gâteau opera, so you can check it out.

• For the almond sponge cake: For the almond sponge cake:
• 4 large eggs 4 large eggs
• 120g (1 cup) all-purpose flour 120g (1 cup) all-purpose flour
• 120g (1 cup) ground almonds 120g (1 cup) ground almonds
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• For the Amarula chocolate ganache: For the Amarula chocolate ganache:
• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• 2 tablespoons Amarula liqueur 2 tablespoons Amarula liqueur
• For the Amarula buttercream: For the Amarula buttercream:
• 250g (1 cup) unsalted butter, softened 250g (1 cup) unsalted butter, softened
• 400g (3 cups) powdered sugar 400g (3 cups) powdered sugar
• 2 tablespoons Amarula liqueur 2 tablespoons Amarula liqueur
• For the dark chocolate glaze: For the dark chocolate glaze:
• 150g (5 oz) dark chocolate, chopped 150g (5 oz) dark chocolate, chopped
• 100ml (1/3 cup) heavy cream 100ml (1/3 cup) heavy cream
• 2 tablespoons Amarula liqueur 2 tablespoons Amarula liqueur
• For the Amarula chocolate decorations: For the Amarula chocolate decorations:
• 50g (2 oz) dark chocolate, melted 50g (2 oz) dark chocolate, melted
• Amarula liqueur, for brushing Amarula liqueur, for brushing

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 36g, 20g
• Carbohydrates (total, sugars): 52g, 40g
• Protein: 6g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and line a rectangular baking pan with parchment paper.
2. 2.
   In a mixing bowl, beat the eggs and sugar together until pale and fluffy. Add the vanilla extract and salt, and mix well.
3. 3.
   Gently fold in the flour and ground almonds until just combined. Pour the batter into the prepared baking pan and spread it evenly.
4. 4.
   Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool completely.
5. 5.
   Meanwhile, prepare the Amarula chocolate ganache. In a heatproof bowl, combine the chopped dark chocolate and heavy cream. Place the bowl over a saucepan of simmering water, stirring until the chocolate is melted and the mixture is smooth. Remove from heat and stir in the Amarula liqueur. Let it cool to room temperature.
6. 6.
   For the Amarula buttercream, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar and beat until light and fluffy. Stir in the Amarula liqueur until well incorporated.
7. 7.
   Once the almond sponge cake has cooled, trim the edges and cut it into three equal rectangular layers.
8. 8.
   Place one layer of the almond sponge cake on a serving platter. Brush it generously with Amarula liqueur. Spread half of the Amarula chocolate ganache over the cake layer.
9. 9.
   Add the second layer of almond sponge cake and repeat the process of brushing with Amarula liqueur and spreading the remaining Amarula chocolate ganache.
10. 10.
    Finally, place the third layer of almond sponge cake on top. Brush it with Amarula liqueur and cover the entire cake with the Amarula buttercream, smoothing it out with a spatula.
11. 11.
    Refrigerate the cake for at least 2 hours to set.
12. 12.
    For the dark chocolate glaze, heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Stir until the chocolate is melted and the glaze is smooth. Stir in the Amarula liqueur.
13. 13.
    Remove the cake from the refrigerator and pour the dark chocolate glaze over the top, allowing it to drip down the sides. Use a spatula to smooth the glaze evenly.
14. 14.
    To make the Amarula chocolate decorations, drizzle melted dark chocolate over a sheet of parchment paper in desired shapes. Brush them lightly with Amarula liqueur and let them set.
15. 15.
    Decorate the cake with the Amarula chocolate decorations before serving.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the sponge cake to achieve a moist and nutty texture.
• Amarula liqueur — If Amarula liqueur is not available, you can substitute it with a different creamy liqueur such as Baileys Irish Cream or Kahlua.

Tips & Tricks

• To achieve clean and even cake layers, use a serrated knife to trim the edges of the almond sponge cake before cutting it into layers.
• For a stronger Amarula flavor, you can brush each layer of the almond sponge cake with additional Amarula liqueur.
• If the dark chocolate glaze becomes too thick, gently heat it over a double boiler to loosen it up before pouring it over the cake.

Serving advice

Serve the Namibian-inspired Opera Cake chilled for the best flavor and texture. Slice it into elegant rectangular portions and garnish each slice with a dusting of cocoa powder or a sprinkle of crushed almonds.

Presentation advice

Present the Namibian-inspired Opera Cake on a sleek white platter to showcase its beautiful layers and glossy chocolate glaze. Add a touch of elegance by placing a fresh marula fruit or a sprig of mint on top of the cake.