Stripes are in! At least if they’re made of ganache, sponge cake and blackberry buttercream. I don’t make the rules. # 342: Blackberry Diva Cake

A springtime version of an opera cake, this diva of a cake is made up of chocolate ganache, blackberry swiss meringue buttercream and joconde sponge, topping it all off with a tiara of fresh blackberries.

The buttercream layer turned out thicker than I intended, but it had the consistency of a light mousse so no complaints here.

I’ve had my eye on this bake since Zoë François first posted about it in 2018, but her version intimidated me with it’s perfectly even layers and crown of toasted meringue on top. Nearly six years later, not only was I ready to tackle it, but to make my own version instead of following her recipe exactly. Mine is like the comfy, laid-back cousin to her perfection and I’m ok with that. A little rougher around the edges but still delicious!

Joconde sponge kicking things off! When I used it in my blackberry pistachio and chocolate entremet, I tried to divine why the French term for the Mona Lisa came to identify an almond sponge cake. No matter what the name is, it’s one of my favorite sponge recipes. Light and yummy, with a little almond nuttiness to offset the scrambled egg smell of a typical sponge cake.

I don’t know how to catch a cloud and pin it down (sorry Rodgers & Hammerstein) but how about trapping air bubbles in an egg white cloud?

Egg fluff, meet more egg fluff. Now do you see why sponge cakes smell like scrambled eggs when hot? They’re basically just sweetened egg and air with a little bit of flour to hold it together.

Feeling sifty.

Happy floof in search of a pan to nap in.

Variable size cake pan to the rescue! It makes all my third-sized recipe dreams come true.

While mascarpone whipped cream may be the king of frosting royalty, swiss meringue buttercream is the queen. The meringue not only lightens it up but also gives it a marshmallow flavor that’s *chef’s kiss*.

Bain marie spa time for the egg whites. Between the joconde and this buttercream, they’re truly carrying this bake.

Bring on the blackberry jam!

Ready, set, assemble.

Still not over how adorable this cookie scoop technique is! A little unnecessary here since the frosting is light and won’t rip the delicate sponge, but the cuteness factor made it essential.

To the fridge! Once chilled, it’ll be time to slice it into thirds and stack them on top of each other.

Tiara time.

The meringue topping would have been fun, but at this point I’d run out of eggs and decided to let the berries shine on their own. My blow torch was disappointed but it got it’s moment in the sun with the rice pudding brûlée tarts last week.

Yes please.

Much drama for such a tiny tower.

Happy munching!

Recipe inspired by: https://zoebakes.com/2018/09/12/blackberry-opera-torte-diva-cake/