This months Daring Bakers challenge was kind of fun. I've always wanted to make an opera cake, but it's one of those recipes that I just couldn't get around to making. This month we got to make a "light" opera cake. Normally an opera cake is made with chocolate and espresso butter cream, but this time I had to make the cake with light components. I'll admit that I didn't get very adventurous and I went with a flavor combination that I know works well together. The first layer is an almond cake. The cake was then moistened with a lemon syrup. The first two layers were filled with raspberry buttercream. The third layer was topped with white chocolate raspberry mousse.
In the end I was pleased with the challenge. It was a good day spent in the kitchen.