Believe me; I have never had a real pâtisserie before I met my husband. My mouth have only known of my auntie's rice cake and rice muffin, chocolate cakes of Goldilocks ( a famous cake shop in Philippines) and my best-friend's brownies. It was in fact my husband who introduced me to this sinful world of pattisserie. I remember how often we would go to Tokyo's Le Notre Pâtisserie disregarding our eventual massive calorie intake and yen expenses only to devour these sweet little things beautifully decorated. My first "rencontre" with Opera was equally a moment to remember, the flavor of chocolate and coffee were so beautifully blended in my mouth I felt like Mozart was playing in front of me. Only for me.
When I heard that this month's Daring Baker's Challenge was to make a lightly colored Opera (meaning not using dark chocolate nor coffee) in line with Livestrong Day Celebration I knew that I will have so much fun. A big thanks to this month's hosts: Lis of La Mia Cucina and Yvonne of Cream Puffs in Venice, co-hosted by Fran of the blog Apples Peaches Pumpkin Pie and Shea of the blog Whiskful.
I never realized that mango and blueberry could play a lovely note together.
Mango Blueberry Opera Cake
6 Large Egg Whites (room temperature)
2 Tablespoons (
2 Cups (
2 Cups (
6 Large eggs
(70grams) All Purpose Flour
½ Tablespoon Vanilla
3 Tablespoons (
Line two ½ sheetpans with parchment paper. Butter the paper. Sift together the almond powder and sugar. In a separate bowl beat the eggs to break them up. Add the sifted almond and sugar mixture as well as the vanilla. Add the flour and continue mixing. In a another bowl using the beat the egg whites to soft peak and while still beating slowly add the granulated sugar. Continue to whisk until the mixture is at full peak and glossy. Fold this mixture into the egg, almond & powdered sugar mixture. Remove ¼ cup of the mixture and stir into the melted butter. This will allow the melted butter to completely mix into the larger mixture. Divide the mixture in three parts and bake for about 7-10 minutes at 200° Celsius.
Invert onto a clean sheet of parchment paper and peel off the parchment. Let them cool to room temperature then cover with plastic wrap to keep it air tight.
1 Cup of blueberry
juice of half a lemon
15 g of sugar
Bring the blueberry, lemon juice and sugar to a boil and reduce a little to a syrup consistency. Blend in a mixer and strain to get a smooth syrup consistency. Keep in the fridge.
2 Cups Sugar
½ Cup Water
2 Large Eggs
2 Large Egg Yolks
14 Ounces Unsalted Butter (room temperature)
1/3 Cup Mango Puree
Put the eggs and egg yolks in a bowl and whisk for a minute. Put the sugar and water in a sauce pan and cook without stirring until the mixture reaches thickens. Pour the sugar mixture slowly down the bowl and mix slowly. When its well incorporated whisk it again at a higher speed and beat until it cools down. Add the butter and continue mixing. Fold the mango puree and mix well.
4 Ounces of mango puree
1 Ounce Sugar
1 ½ Gelatin Sheets
6 Ounces Heavy Cream
Heat the mango puree and sugar to melt the sugar. Add the gelatin and stir. Let the mixture cool to room temperature.Whip the cream and fold it into the puree mixture.
Assemble the cake
Line a baking sheet with parchment or wax paper.
Cut the cake so you have one piece
Spread a ¼” thick layer of mango buttercream over the cake.
Spread all the mango mousse onto this cake layer and spread out evenly. Refrigerate at least one hour. Cut evenly the edges.