i need your opinions, suggestions or experiences in making opera cake. which is highly recommended for opera cake, using genoise or jaconde cake?
Hmm..I have never used jaconde for an opera cake, only genoise. I always use the jaconde for the thin bands around pastries/bavarian cakes etc.
Not sure I am any help, but I could not imagine how using jaconde would be bad, actually sounds really good!
I think genoise gets used more/recommended more, but I bet another of these smart folk will chime in with more info than I know.
Good luck, sounds tasty! I have not made an opera cake in ages!
I think joconde would be the better of those two choices. I use a hazelnut biscuit (it's the way i was taught to make opera cake at the FCI and I loved it so much I stuck with it). PM me if you'd like the recipe.