It’s like a burst of sunshine with each bite and looking at the pretty, perfect layers just makes me even hungrier. It’s the perfect balance between sweet and tart and I’m not kidding when I say that you HAVE to make this at least once in your life.
Start with the Joconde
We’ll begin by making the joconde: Start by preheating the oven to 425F. Grease 2 17×11 pan and line with parchment. Beat almond flour, 1 cup sugar, salt, vanilla, and whole eggs until combined. In a separate bowl, whip the egg whites and ½ cup sugar until a thick, glossy meringue forms.
Gently fold the meringue into the almond mixture. Sift the flour into the batter and fold it in. Add the melted butter and fold again, being careful not to deflate the batter. Pour into baking pans; spread evenly using a spatula. Bake for 5-7 minutes, or until the cake springs back when pressed. Remove from oven and let cool slightly. Invert cake onto rack and peel away parchment. Set aside.
Act II: Lemon Syrup and Pudding
For the syrup, simply combine sugar, water, and lemon juice in a saucepan over medium heat. Bring to simmer, stirring to dissolve the sugar. After 5 minutes, remove from heat. For the pudding: In a large saucepan, whisk together milk, sugar, salt, eggs, corn starch, lemon zest and lemon juice until smooth. Place on stove and cook over medium heat, stirring frequently, until it comes to a simmer. Reduce heat and stir constantly until thickened. Remove from heat. Mix in the softened butter until smooth. Refrigerate until ready to use.
On to the whipped cheese!
In a medium sized bowl, whip the heavy cream and vanilla until stiff. Set aside. In a separate bowl, add cream cheese, sugar, and lemon juice. Beat until smooth. Fold in the whipped heavy cream and set aside.
Time to assemble!
Cut both jocondes into half (you should have 4 8.5 x 11 sheets). Brush the first sheet with the lemon syrup. Add a layer of pudding. Follow with another layer of joconde, brush with syrup. Add vanilla frosting. Repeat with remaining two layers. Refrigerate for 6 hours.
You did it! Trim off the edges to reveal nice, even layers and enjoy all your hard work!
Check out the video on how to make it:
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Lemon Opera Cake
Ingredients
Syrup:
- ¼ cup fresh lemon juice
- ¼ cup water
- ½ cup sugar
Cream Cheese Frosting:
- 1 8 oz package cream cheese
- ¼ cup sugar
- 1 tbsp lemon syrup
- ⅔ cup heavy cream
- 1 tsp vanilla
Lemon Pudding:
- ¾ cup milk
- ½ cup sugar
- ⅛ tsp salt
- 2 large eggs
- 1½ tbsp corn starch
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 3 tbsp unsalted butter
Jaconde Sponge:
- 2 cup almond flour
- 1 cup sugar
- ½ tsp salt
- 1 tsp vanilla
- 6 eggs
- 6 egg whites
- ½ cup sugar
- 1 cup all purpose flour
- 4 tbsp butter melted
Instructions
JOCONDE:
- Preheat oven to 425F. Grease 2 17×11 pan and line with parchment.
- Beat almond flour, 1 cup sugar, salt, vanilla, and whole eggs until combined. In a separate bowl, whip the egg whites and ½ cup sugar until a thick, glossy meringue forms. Gently fold the meringue into the almond mixture. Sift the flour into the batter and fold it in. Add the melted butter and fold again, being careful not to deflate the batter. Pour into baking pans; spread evenly using a spatula. Bake for 5-7 minutes, or until the cake springs back when pressed. Remove from oven and let cool slightly.
- Invert cake onto rack and peel away parchment. Set aside.
LEMON SYRUP:
- Combine ingredients in a saucepan over medium heat. Bring to simmer, stirring to dissolve the sugar. After 5 minutes, remove from heat.
LEMON PUDDING:
- In a large saucepan, whisk together milk, sugar, salt, eggs, corn starch, lemon zest and lemon juice until smooth. Place on stove and cook over medium heat, stirring frequently, until it comes to a simmer. Reduce heat and stir constantly until thickened. Remove from heat. Mix in the softened butter until smooth. Refrigerate until ready to use.
VANILLA FROSTING:
- Whip the heavy cream and vanilla until stiff. Set aside. In a separate bowl, add cream cheese, sugar, and lemon juice. Beat until combined. Fold in whipped cream. Set aside.
ASSEMBLE:
- Cut both jocondes into half (you should have 4 8.5 x 11 sheets). Brush the first sheet with the lemon syrup. Add a layer of pudding. Follow with another layer of joconde, brush with syrup. Add vanilla frosting. Repeat with remaining two layers. Refrigerate for 6 hours, enjoy!
a soft, delicious AND gorgeous lemon cake? sign me up! my sister made it and it turned out so wonderful <33