Matcha Opera Cake

Matcha Sponge Cake

• Preheat oven to 350°F. Butter and line three 6-inch square baking pans with parchment paper.
• In a small bowl, whisk together flour and matcha powder and set aside.
• In a large bowl, combine almond flour, ½ cup sugar, salt, vanilla and 3 whole eggs. Use a handheld mixer to beat until light and fluffy, about 3 minutes. Clean the beaters with soap and water.
• In a separate bowl, beat egg whites and remaining ¼ cup sugar with a handheld mixer until peaks are firm and glossy (don’t overbeat).
• Fold a third of the egg whites into the almond batter to lighten it. Gently fold in the rest of the egg whites in two parts, stopping when just combined.
• Gently fold in half the dry ingredients until combined, then repeat with the remaining dry ingredients. Gently fold in the melted butter.
• Pour ⅙ of the batter into each prepared pan (about 3.5 oz batter per layer) and use an offset spatula to level the top. Bake 7-10 minutes, or until edges just begin to brown and cake springs back when touched. Let cool a few minutes, then run a sharp knife around the edges to loosen. Invert onto a clean work surface.
• Wash and dry pans, butter, and line with parchment paper. Bake the remaining batter.
• Let all 6 cakes cool completely.

Green Tea Lemon Syrup

• Bring ½ cup water to a boil in a small saucepan. Add tea bags and let steep for 5 minutes. Squeeze tea bags and discard.
• Add sugar and return to a boil, stirring often. When sugar is dissolved, remove from heat and stir in lemon juice. Transfer to a jar, cover and refrigerate until ready.

White Chocolate Ganache

• Place chocolate in a heatproof bowl. Heat cream in a small saucepan over medium heat until bubbles just begin to form at the edges.
• Pour over chocolate and let sit 2-3 minutes to melt. Whisk until smooth and glossy.
• Cover and refrigerate, stirring every 15 minutes, until thick but spreadable, about an hour.

Matcha Buttercream

• When ready to assemble the cake, make the matcha buttercream.
• Place egg whites and powdered sugar in the bowl of a stand mixer fitted with a whisk attachment. Mix on low speed until combined, then increase speed to high and beat until thickened and airy, about 5 minutes. Mix in vanilla, matcha and salt.
• With the mixer running on high speed, add the butter gradually, a few cubes at a time, waiting until butter is fully incorporated before adding more. Frosting will be thick, light and shiny.
• Switch to a paddle attachment and mix on low speed for 10 minutes to remove air bubbles.

Opera Cake Assembly

• To assemble the cake, place the first layer on a wire rack set over a baking sheet. Brush it generously with the green tea lemon syrup. Spread with a layer of buttercream, equal in thickness to the cake (a little less than a third of the buttercream).
• Top with another layer of cake and brush with green tea lemon syrup. Spread with a thick layer of white chocolate ganache, equal in thickness to the cake.
• Repeat layering with cake, syrup, buttercream, cake, syrup, ganache, cake, syrup, buttercream, cake. Spread the remaining buttercream over the cake in a smooth layer. Refrigerate for at least an hour, or until buttercream is very firm.
• Make the chocolate glaze.

Chocolate Glaze

• Melt butter and chocolate in a small saucepan over low heat. Remove from heat and stir in powdered sugar completely. Add boiling water, a teaspoon at a time, until the glaze is thin, shiny, and pourable.
• Let cool a few minutes, then pour over cake until evenly coated. Chill until firm, about 30 minutes. Slice and enjoy.