Final chapter for this year - Opera Cheesecake

This will be my last entry for this year.. this year?? haishh it feels like yesterday that i wished everyone a Happy New Year..

Year 2011 in particular has been pretty challenging for me.. the year where i started my online store.. the year that i started taking orders again (after not doing so for 10 years).. a year that saw a lot more laughter in my family .. a year that gave me the opportunity to get to know alot more ppl than during my schooling times.. a year that my hubs had to be hospitalised... my dear son having two bike accidents.. and at the same time a year of a few disappointments.. i am not gonna dwell abt the disappointments cos really.. they are not worth a second of my thoughts.. what matter most is that I know by now who is who..who is sincere and who is not..

Anyway lets sum it up by saying.. it has been an eye opening year for me.. i look forward to a brand new year .. am praying for good health.. good piggy bank.. may the new year bring happiness and may Allah bless all of us.. Insyallah...

What is ur new year resolution?? same like last year?? hehe... me too! bake more?? hehe certainly! I dont think i will ever stop? the urge to keep on trying new recipes is like a burning fire.. I am so looking forward to next month cos hb said he has a surprise for me and it involves baking.. hmmm cant wait!

This Opera Cheesecake will be my last bake for this year.. err not really cos tmrw morning i hv to bake lapis legit prune for an order but yeah.. basically this cake is my last bake for my family.. it took me a total of 4hrs to get it done and lemme warn u.. this cake has a lot of steps that u need to follow carefully.. follow the steps properly and i am pretty sure u will get it right..

The Joconde Sponge Cake recipe is adapted from Dalloyau from Paris Sweets: Great Desserts from the City's Best Pastry Shops by Dorie Greenspan (Broadway Books, 2002) and the cream cheese layer recipe is fm a book called Cheesecake Seduction by Catherine Lau which i bought like 4yrs ago.. combined them together and i got a yummylicious Opera Cheesecake..

The cake:
6 large egg whites, at room temperature
2 tablespoons (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds
2 1/4 cups (225 grams) confectioners sugar, sifted
6 large eggs
1/2 cup (70 grams) all-purpose flour
3 tablespoons (45 grams) unsalted butter, melted and cooled briefly

The coffee syrup:
1/2 cup water
1/3 cup sugar
1 1/2 tablespoons (7 grams) instant espresso or coffee

The chocolate ganache:
8 ounces (240 grams) bittersweet chocolate, finely chopped
1/2 cup (125 grams) whole milk
1/4 cup (30 grams) heavy cream
4 tablespoons (2 ounces; 60 grams) unsalted butter, at room temperature

80ml milk
90g castor sugar
4 egg yolks
3 tbsp instant coffee powder mixed with 1 1/2 tbsp hot water
1 tbsp powdered gelatine dissolved in 80ml water - next time i will use 2 tbsp of powdered gelatine

2 egg white
1/8 tsp salt
40g sugar dissolved in 30ml water

250g cream cheese
500ml thickened cream - i used dairy whipping cream

150g dark couverture chocolate
115g butter

To make the cake
1. Position the racks to divide the oven into thirds and preheat the oven to 425 degrees F (220 degrees C). Line two 12 1/2-x15 1/2-inch (31-x-39-cm) jelly-roll pans with parchment paper and brush with melted butter. (This is in addition to the quantity in the ingredient list.) - i used one 40x30cm pan and bake it at 200C for 8 mins.
2. Working in a clean dry mixer bowl fitted with the whisk attachment, beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the whites into another bowl.
3. In a mixer fitted with the paddle attachment, beat the almonds, confectioners sugar and whole eggs on medium speed until light and voluminous, about 3 minutes. Add the flour and beat on low speed only until it disappears. Using a rubber spatula, gently fold the meringue into the almond mixture, then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.
4. Bake the cakes for 5 to 7 minutes, or until they are lightly browned and just springy to the touch. Put the pans on a heatproof counter, cover each with a sheet of parchment or wax paper, turn the cakes over and unmold. Carefully peel away the parchment, turn the parchment over and use it to cover the exposed sides of the cakes. Let the cakes come to room temperature between the parchment or wax paper sheets. (The cakes can be made up to 1 day ahead, wrapped and kept at room temperature.)

To make the syrup:
Stir everything together in a small saucepan and bring to the boil. Cool. (The syrup can be covered and refrigerated for up to 1 week.)

To make the ganache:
Put the chocolate in a medium bowl and keep it close at hand. Bring the milk and cream to a full boil, pour it over the chocolate, wait 1 minute, then stir gently until the ganache is smooth and glossy.

To glaze the cake:
Bring the butter to a boil in a small saucepan. Remove the pan from the heat and clarify the butter by spooning off the top foam and pouring the clear yellow butter into a small bowl; discard the milky residue. Melt the chocolate in a bowl over—not touching—simmering water, then stir in the clarified butter - i used ganache for the topping.

To make fillings
Bring milk and half the sugar to the boil. Remove fm heat. Set aside. Beat egg yolks till foamy. Pour in hot milk mixture while stirring. Whisk over simmering water till thick and smooth. Stir in coffee mixture. Remove fm heat. Mix in gelatine mixture. Leave to cool.

Beat egg whites until foamy. Add remaining sugar and heat till stiff. Set aside. Bring syrup to boil. Pour onto beaten egg whites while beating. Mix until mixture has cooled. Set aside.

Beat cream cheese till smooth. Stir in egg yolk mixture. Blend in thickened cream. Fold in egg white mixture. Set aside.

Line 10x10" cake ring or a false bottomed cake pans with plastic sheet extended abv the rim of opposite sides. Tape down extended sheet onto outside of pan. Place a layer of sponge cake in each pan. Brush with some coffee syrup and top with some ganache. Brush again with coffee syrup and top with cheese filling. Place third layer of cake on top and brush with remaining coffee syrup. (After cheese filling I placed my cake into the freezer for half an hour before placing my third cake layer - to improve stability) - i used 7" cake ring

Heat remaining ganache and pour onto cakes. Leave to set at room temp. Cover and refrigerate overnight. Remove cakes fm pans and peel off plastic sheet. Decorate as desired bef serving.

Glazing - which i didnt use
Lift the chilled cake off the parchment-lined pan and place it on a rack. Put the rack over the parchment-lined pan and pour over the glaze, using a long offset spatula to help smooth it evenly across the top. Slide the cake into the refrigerator to set the glaze and chill the cake, which should be served slightly chilled. At serving time, use a long thin knife, dipped in hot water and wiped dry, to carefully trim the sides of the cake so that the drips of glaze are removed and the layers revealed.

Note: will only make half of the filling recipe if i am using 7" cake ring.

Pheeww finally am done! hehe.. do bake it if u feel like challenging urself cos its worth the effort.. ty Rossyn for the macs, apple pie, chocolate caramel cheesecake and also fudgy brownies order.. hope u girls have a wonderful time tmrw.. to Ima .. ty for the macs order.. dont forget to sms me ok and ty Latiffah who will be my first customer in 2012 for the lapis legit prunes order..

Last but not least.. to all my beloved readers... thank you for your support and...



Yat Maria said...


goodness me!! panjang berjela that recipe & method babe!I can tell it's sinfully u know why 2011 dah nak end, that opera cake tak menjelma @ easybakes..hehe...kesian dude..takut gak ai dia terkempunan BBBB..

here's wishing you a happy & wonderful 2012..thanks for all the baking tips u've rendered thus far....cheers :)

p/s - besok jgn lupa nyanyi beramai auld lang syne...cheesy, I know..but the dudans always paksa me one..hahaha

Rima said...

HAPPY NEW YEAR to u and ur family too!! nyanyi?? kahkahkah.. i can only imagine.. besok whatever we do.. will be the last one in 2011.. hope u will hv a good year ahead of u yah..

Yes dah tiga kali ku buat opera.. one fine day akan menjelme jugak kat easybake.. am waiting and pretty sure ur dude also tengah waiting long long hehe

Bake this one ok.. taste diff fm ur typical opera cake.. the jaconde is to die for.. punya lah lembut and sodap.. the cream cheese tu.. lahh malas nak cakap hehe.. tunggu aper lagi.. bake it for new year! :o)

Anonymous said...

Salam Rima,cantik kek ni and terliur dibuatnya....tak boleh nak try this one bcos I've already cleared my pantry...maybe when everything settle down nanti,knur can start baking again.
Well,disappointments aside,2011 is a wonderful year,especially to you my dear...seeing your blog blooming is such a are liked and loved by almost,did I say almost?hehe...
Ok,wishing you all the best for 2012 and many many years to come...hopefully dpt jumpa nanti ya..


Rima said...

Happy new year to u too my dear!.. dah clear pantry.. woahhh dah bersiap sedia eh.. err jadi tak?? hehe hopefully we can see each other and can talk talk :op

Ty KNur for ur kind words.. am blessed and am happy to see how my blog has bloomed.. kira blog ku bloom macam anak dara ke mak dara hahaha

Maya Marisa said...

sinfully delicious! i can literally smell the coffee from my abode. i got try this recipe soon, cos i could not find a decent opera cake in kl. frustrating betul la babe.
oh ya, manage to catch up on ur past entries. looks like i missed ur b'day, so here's the belated birthday wish from me "semoga panjang umur & murah rezeki".

p/s: when will u be flying to france? i might be there in Jan to replace my boss for a mtg - plus few EU countries as well. mana tau kot bole jumpa kat sana nnti.

Jaisya said...

As Salam Rima, happy new year and wishing u the best for 2012 onwards. Been a faithful silent follower of your lovely blog, and have successfully tried few of your recipes. Thank you for sharing...may Allah bless you. :))

Rima said...

Maya dear
Yes u can.. percaya lah that bau kopi dah sampai kat rumah u hehe.. bake it ok cos memang sedap.. diff fm the last two opera that i dah baked..

I will be flying to germany first and will be in france fm the 18th till 24 agaknye.. lepas tu we will be flying to Barcelona... lemme know ok :o)

Rima said...

Happy new year to u too! am so glad to hear that u hv tried some of the recipes in my blog.. happy baking!

Unknown said...

Happy New Year to u too Rima...

Wow d recipe sgt lah panjang berjela stepnya....kalau ada free time...would love to try :D

MANISAH said...

Salam Rima ... mak aii banyak langkah nak diikut utk kek tu. Been following your blog and seen it growing and berkembang maju (hehehe habis ayat dah). Anyway, have a great year ahead. Bila nak ke ToTT lagi? Boleh cerita panjang lagi. We'll be in Temasek esok for the weekend but looks like I'll be sticking me eyes to the laptop screen while others riang ria nak sambut new year...banyak deadlines nak dikejar namun Arab Street tu macam menggamit saja suruh pergi ke sana ...hehehe

Rima said...

Happy New Year to u and ur family too Rinar!

Belum tido lagi?? ishhhh holiday mood kah? hehe.. bake it if u hv the time ok.. the filling tu better to add more gelatine cos its a little wobbly but kan lepas letak kat freezer dia ok ajer.. maybe u can add 1/2 or 1 tbsp more of powdered gelatine.

Rima said...

ehhhhh tok sah stick ur eyes kat lappy all the time.. no good tau.. pi Totts or arab street sure it will do good to ur eyes hehe

Not been to Totts for a while.. the last time i went there cuma beli their cuppies paper and also their cute mute gift box..

Happy New Year to u and ur family too.. hope its gonna be a good year to all of us!

CS said...

Memang terasa nak nangis tengok kek opera tu. Takperlah, with my imaginasi yang agak liar nih, biarlah I concoct sendiwi apa rasanya kek opera itew *sambil celup crackers dlm neskepe*.

Here's wishing you a very happy new year; semoga dipermudahkan segala usaha ...... *termasuk usaha nak DHL kat I sekilo macs, ahaks*

ninazsyafinaz said...

Waduh kak rima..Naz baru memasang hajat nak buat opera cake first version akak tuh today..sekali keluar version baru plak...makin meleleh air liur!!! hahaha..happy new year to you kak rima n family!!

Anonymous said...

Hi Rima,

Happy New Year to you and your family. May you have a blessed 2012.


Belly Good Cooking said...

Love all your wonderful and beautiful bakings.

Happy 2012 to you and family. :)

Edi said...

Happy new year to u too! Thanks for blogging, i love reading all yr posts!


blu4sky said...

Hi Rima,
wishing you and your family a Happy New Year!!!!

DG said...

Happy New Year 2012 to you and your family :)

Rima said...

Cik Som
celup cracker kah?? lahhh kesian nye.. ku ingat ingat kan memang dah lama ku tak buat gitu.. the last time tu teringin sangat and then i saw a pack of crackers and bila ku bukak lemau semacam.. ishhh macam mana boleh lemau eh walau pun its sealed :o(

Happy new year to u too CS.. akan ku usahakan :op

Rima said...

just pilih yg mana satu menjadi idaman mu and then bake it.. sure can jadi one.. just follow the steps properly ok..

Happy new year to u too.. ty for trying some of the recipes in my blog ..

Rima said...

Thank you Sally.. hv a blessed 2012 yah..

Rima said...

Ty dear.. hv a wonderful year ahead!

Rima said...

Ty Edi! i love urs too.. hv a blessed one ok..

Rima said...

To u too! hv a blessed one!

Rima said...

Ty for the wish.. have a good one ok!

Ummi said...

Assalam Rima dearie,
Here wishing you Happy New Year 2012 and may happiness always be with you and family...Semoga semakin mengancam baking2 nnt ya Rima...akak jek dah x rajin nih...hehee...Glad knowing such a lovely woman like you! ^____^ muaaahhh!

Sonia ~ Nasi Lemak Lover said...

This is so tempting, I wanted to make Opera cake , and I must make in New year. Happy 2012!

Rima said...

adei jgn lah tak rajin.. harus merajin kan diri cos harus ade new entry baru shiok.. keep on blogging wokey cos cos u hv to!! hehe happy new year to u and ur family.. hv a wonderful one!

Rima said...

u hv to.. die die must try and bake one ok hehe.. hv a blast year ahead!

THE DUO said...

Hi Kak Rima,

Selamat Tahun Baru, walaupun banyak cabaran & dugaan yg di hadapi Kak Rima memang "rock"! Insyaallah saya akan berkunjung ke Singapura pd 2012 dgn harapan dapat berjumpa dengan idola saya ni.....:o)

Kak Rima, kucing masih ada lagi tak? Dalam post yg lama dulu ada gambar kucing Kak Rima. Tiba2 pula saya teringat pasal kucing Kak Rima tu....


Rima said...

Happy new year to u too.. sasha masih ader.. shes been with us dari dia berumur 3 wks.. now shes been with us close to 7yrs dah..

Nur-nba said...

Aduh terliur kami dibuatnya. Kalau suruh saya yg buat, confirm tak menjadi. Just wanna wish you 'Happy New Year 2012'..

Do take care.. Love your blog.. :-)

Azlita Aziz said...

Wow, this cake looks amazing

Happy New Year 2012 to your and your family Rima...
Looking forward more yummy posts from you in 2012..


selamat Tahun Baru juga Rima....


Selamat Tahun Baru juga Rima...

Trying To Be Muslim.. said...

Assalamualaykumwbh Sis Rima Dear...

Smg Allah swt mudahkan dan uruskan kak sekeluarga dgn sebaiknya dr tahun ke tahun...

Love, Ayu...:)

Shirley @ Kokken69 said...

The cake and the boxed goodies look so gorgeous! Happy New Year to you, Rima!

CT Delima said...

Happy New Year 2012 to you too dear!

masih seram sejuk nak mencuba kek ni. baca resipi 3-4 kali pun masih ketar2 nak buat..hahaha. Insya'Allah kena jugalah berguru dengan Rima dulu ni..hehehe

Mel said...

This Opera Cheesecake look delicious and appetizing; but I think it must be tedious to make by the look for the layers of it. Was it?

Faeez said...

Happy New Year to you too. Really amazed by yr energy & talent!Looking forward to more gorgeous & witty posts in 2012!

Rima said...

Wishing u all the best.. Insyallah if u follow the steps sure akan menjadi one.. important.. semangat mustim ade hehe

Rima said...

Insyallah.. 2012 dah berlalu.. ku belum belum start membaking new recipe hehe

Happy New year to u and family too!

Rima said...

Likewise Ayin.. hoping for a breeze one this year :op

Rima said...

W'salam Ayu
guess what dear.. semenjak tahun baru ni.. i managed to watch two movies hahaha.. one hindustani another one malay movie.. adehhh dua hari mata ku bengkak hahaha

Rima said...

Ty Shirley! am wishing the same for u too

Rima said...

alahhh no need berguru one.. u are a good baker too .. if dah baca 3 4 kali sure akan katam jugak and sure akan menjadi one ur cake.. :o)

Rima said...

Its not too bad actually.. u can divide it into two days.. u can always bake ur cake first and do the next step another day.. u can even prepare ur ganache in advance.. i did it all at one go simply bec i feel like it.. if ur in the mood no matter how tired u are... u will make it happen :o)

Rima said...

Alhamdullilah.. stay healthy and eat wisely.. cheeeeebahhhh hahaha.. happy new year to u and family too!

Kongkang Malaya said...

Kak Rima,
Happy new year! May you get to bake more of your marvelous creations, snap amazing photos and share them with us all :)

Anonymous said...

salam kak,
bila nak datang melaka lagi? nak order kek ni dari kak rima je lah.. mencabar nak buat!

- mimi

frizzkiss said...

Happy new year kak rima! Love dat opera cake! but tengok recipe macam paham tak paham gitew.. hehehheh. Macam susah nyer nak buat kak!

Ayu said...

Assalam Rima,
Happy New Year to you & family!!
Opera kek, waduh..sedapnya!! bilalah dapat buat ni ya..banyak entry yang i terlepas..oops I missed your birthday..

Happy belated birthday to you juga ya..semuga panjang usia, murah rezeki dan berbahagia disamping keluarga tercinta..

Rima said...

hehe insyallah.. my wish for u too.. hv a wonderful year ahead ok

Rima said...

Insyallah.. u email me ur order and i will notify u when i am driving up again.. tks!

Rima said...

hehe if tak faham sangat u can always email me ur question.. insyallah i will be able to help u along the way.. happy new year dear!

Rima said...

W'Salam Ayuuuu
ahhhh orang Korea dah mai hehe.. tadi i went to ur house but baru hap way baca si sonia nak susu pulak.. wait i come again ok..

Happy new year to u and ur family too!

Anonymous said...

Dear Rima, your cake looks beautiful as always! You're so creative to combine the 2 recipes together! It looks like a lot of work, but from the pictures I can see that it's all worth the work! Happy new year to you and your family!


Rima said...

Hi Sammie
First of.. happy new year to u dear! honestly?? it wasnt too bad.. am pretty sure u can do it too..

Nice job on the strawberry shortcake! tks for trying!

Mama said...

heepy new year kak rima...sure and promisingly i will never take a risk to do this...coz sumpah flopp punyer!!! ha ha ha ha ha...coz Mama always like that...and only u can bake wonderfuly..coz kak rima lav risk like eating rusk... ha ha ha ha...just joking la kak... have a wonderful life and line for dis year..and murah rezeki selalu..more n more resepi will be reveiled from ur magic resepi BOX...and.....nak tambah team lagi ke..eerrkkk!!! he he he ..mane lah tau kan kak rima..kan kan kan... ha ha ha ha...joking lagi ...
bye kak rima...
p/s*** jom la jalan jalan kat blog MAMA... ;)

Rima said...

Happy new year mama!! i will insyallah.. sekarang jugak hahaha

If u follow the steps sure akan jadi.. must hv confidence ok..

About Me

My photo
Hi.. I am a SAHM to 2 kiddoes..19yr old boy n 2 year old girl.. met my Austrian hubby here in Singapore and hv been living here all my life... my love for baking started when i was 6mths preggie to my daughter, Sonia... my addiction to baking has not stop eversince.. I hope to learn as much as i can abt baking and decorating and then share it with u along the way..