what is the difference between opera cake and tiramisu

This is the first time I've made an egg yolk-based buttercream and I must say. The making of Joconde (not the La Joconde in Louvre Museum) is like a genoise, but with extra egg whites folded into it, thus making it lighter and porous - readily absorbing all the coffee syrup.ĭon't worry about the extra egg yolks though, because they are used to make the French buttercream.

The Opera Cake recipe is adapted from Joe Pastry. Because my joconde does not have any chocolate in it, it is of a pale yellow colour, which makes it look quite different from Angelina's Opera Cake. For my version of Opera Cake, it consists of almond biscuit soaked in coffee, crunchy praline biscuit and mocha buttercream.

I've always loved the sleek and professional looks of Kenwood stand mixers, so you can surely imagine how ecstatic I was when the Kenwood Chef Sense arrived at my doorstep.īefore I go into the specifications of the Kenwood Chef Sense, let's come back to the cake! The cake I've chosen to recreate is Angelina's Opera Cake (here's a photo), which consists of 'almond chocolate biscuit ( joconde) soaked in coffee, crunchy praline biscuit, coffee and milk chocolate mousse'. Owning a stand mixer is my dream but I thought I will only get one after we moved into our new house in Singapore next year, but the dream came early! And close friends of mine will know that Kenwood has always been my preferred brand when it comes to stand mixers (I'm really not lying about this). Last month Kenwood invited me to be part of their challenge to recreate one of my favourite cakes or pastries from one of Singapore's popular patisseries with their new Kenwood Chef Sense and I couldn't be any more honoured and excited!

What is the difference between opera cake and tiramisu