Dragon Fruit Opera Cake

Components:

● Almond Joconde Sponge (3 thin sheets)

● Dragon Fruit Buttercream (Tastecraft freeze-dried powder)

● Chocolate Ganache Glaze

● Crème Anglaise for plating

Ingredients for Almond Joconde Sponge:

● 120 g. almond flour

● 120 g. powdered sugar

● 30 g. all-purpose flour

● 4 whole eggs

● 3 egg whites

● 40 g. sugar

● 30 g. butter, melted

Method for Almond Joconde Sponge:

Whip almond flour, powdered sugar, flour, and whole eggs until pale and thick. In a separate bowl, whip egg whites with sugar to soft peaks. Fold whites into almond mixture, then add melted butter. Spread thinly on parchment-lined sheet trays (~¼” thick). Bake 8–10 min at 400°F (200°C) until lightly golden. Cool.

Ingredients for Tastecraft Dragon Fruit Buttercream:

● 150 g. unsalted butter, room temp

● 90 g. powdered sugar

● 1 ½ tbsp. Tastecraft Dragon Fruit Crumble powder

● 1 tbsp. hot water or milk (to adjust texture)

Method for Tastecraft Dragon Fruit Buttercream:

Beat butter until fluffy. Add sugar gradually, then beat in dragon fruit powder. Adjust texture with a spoon of water or milk for smooth spreadability. Keep at room temp until assembly.

Ingredients for Chocolate Ganache Glaze:

● 200 g. dark chocolate (60–70%)

● 200 g. heavy cream

● 20 g. butter

Method for Chocolate Ganache Glaze:

Bring cream to a simmer. Pour over chopped chocolate; wait 1 minute, then stir until smooth. Add butter for sheen. Cool slightly before glazing.

Ingredients for Crème Anglaise:

● 250 ml. milk

● 250 ml. cream

● 5 egg yolks

● 80 g. sugar

● 1 tsp. vanilla

Method for Crème Anglaise:

Heat milk and cream with vanilla to steaming. Whisk yolks and sugar, temper with hot milk. Cook gently to 82–84°C (nappe). Strain and chill.

Assembly:

1. Trim Joconde sheets to equal size (about 8×10″).

2. Layer:

○ Sponge → brush with light syrup (1:1 sugar-water or flavored with vanilla).

○ Dragon fruit buttercream.

○ Sponge → buttercream again.

○ Sponge → finish with a smooth layer of buttercream or ganache.

3. Chill 30 min, then pour ganache glaze over the top and smooth evenly.

4. Chill until set, then slice into neat rectangles or diamonds.

To Plate:

● Pool Crème Anglaise on plate.

● Set one slice of Dragon Fruit Opera Cake on top.

● Garnish with Tastecraft Dragon Fruit Crumble.