Sea Buckthorn Opera Cake – A Bold and Elegant French-Inspired Dessert
Layers of Joconde sponge soaked in sea buckthorn syrup, filled with chestnut-tonka ganache — a unique twist on the classic Opera cake.This Sea Buckthorn Opera Cake is a vibrant and refined take on the classic French entremet. Combining the tart brightness of sea buckthorn with the nutty depth of chestnut and the warmth of tonka bean, it’s a cake for true connoisseurs. The light Joconde sponge absorbs a citrusy liqueur-infused syrup, while the white chocolate ganache is enriched with chestnut paste and layered delicately in between. A perfect autumn or winter dessert, it balances freshness and richness in a visually elegant format. Ideal for formal gatherings, this cake will captivate both the palate and the eye.
Servings 2 (for 2 cakes, 21×21 cm)
Ingredients
Joconde Sponge
- 148 g almond flour
- 148 g powdered sugar
- 40 g all-purpose flour
- 160 g egg whites approx. 4 large eggs
- 240 g whole eggs approx. 4 large eggs
- 20 g granulated sugar
- 27 g butter melted
- 3 mm tonka bean finely grated
Soaking Syrup
- 150 g sea buckthorn juice
- 130 g sugar
- 35 g Grand Marnier liqueur
Ganache with Chestnut & Tonka
- 130 g white chocolate
- 50 g cream 38% fat
- 50 g milk
- 25 g sugar
- 25 g butter room temperature
- 50 g chestnut paste or cooked vacuum-packed chestnuts
- 3 mm tonka bean finely grated
Instructions
Joconde Sponge
- Sift almond flour, powdered sugar, and all-purpose flour into a mixer bowl. Add grated tonka bean.
- Add the whole eggs and whip with a whisk attachment on medium-high speed for about 10 minutes until pale and fluffy.
- Melt the butter and mix with about ¼ cup of the batter. Gently fold this back into the main batter.
- Whip the egg whites with sugar until soft peaks form. Fold ¼ of the meringue into the batter, then gently fold in the remaining whites.
- Bake 110 g of batter per 21×21 cm frame at 180°C for about 13 minutes. Cool, then trim the sponge from the frame and place on a wire rack. Leftover batter can be refrigerated between batches.
Sea Buckthorn Syrup
- Blend 250 g of sea buckthorn berries and strain to obtain juice. Weigh out 150 g of juice.
- Add sugar and bring to a boil, stirring until sugar dissolves. Remove from heat and stir in Grand Marnier. Let cool.
Chestnut-Tonka Ganache
- Heat milk, cream, and sugar until it just boils and sugar dissolves. Melt the white chocolate separately over a double boiler.
- Slowly pour the hot mixture into the melted chocolate, stirring constantly. Add grated tonka bean.
- Cool to 60°C, then add room-temperature butter and emulsify with an immersion blender. Add chestnut paste and blend again until smooth.
- Chill the ganache in a bowl covered with cling film (touching the surface). It will not set firm but will thicken.
