I left the jaconde the original almond flavour, made a lemon flavoured syrup to soak the jaconde using lemon zest (which I strained out of the syrup before adding it to the cake), a lemon buttercream using lemon zest, a brandy flavoured mousse and the original white chocolate glaze. After the cake had set, I used a bit of reserved buttercream to attach my "chocolate decor" (love that term!) to the cake - hence the little "dots" that you can see in the close-up shot.
Despite my initial apprehension, the only hurdles that I met in making this were (a) I originally used Cadbury Dream to make the mousse - it melted into a very odd looking substance, and even though the mousse tasted OK, it took on a grainy, oily appearance, hence I binned it and started again using Plaistowe cooking chocolate; and (b) the white chocolate glaze set almost as soon as I poured it onto the cake, so it is neither very glossy nor smooth. My friend Charet tells me that a hot knife would remedy this; however at the time I was so nervous about mixing the the glaze with the mousse while trying to spread it, I wasn't keen to play with it too much.
I served this cake for dessert when I had Charet and Marco over for lunch. I had plenty left over, which I took to work for morning tea and to my friend Veronica's for dinner, as leaving me alone with a cake like this is way too much temptation for me. They loved it, some saying it was my best cake yet.
If you would like to make your very own opera cake for a special occasion, you can find the recipe at one of the hosts' sites.
This month, the Daring Bakers are invited to dedicate their posts to Barbara of Winos and Foodies, a former Daring Baker, host of a Taste of Yellow, a LiveSTRONG blogging event. Barb is a wonderful, strong lady who has shown bravery and character in the face of life's challenges, and to whom all Daring Bakers can aspire. Barb, this cake is for you - it is full of lemon with a distinctive upbeat yellow vibe that I hope you'll love.