Opera Cake

Ingredients

• 120g Almond flour
• 120g Powdered sugar
• 4 Eggs
• 30g Flour
• 30g Melted butter
• 200ml Strong coffee
• 100g Sugar
• 250g Unsalted butter (room temperature)
• 3 Egg yolks
• 150g Dark chocolate
• 100ml Heavy cream
• 1 EL Instant coffee (for buttercream)
• 1 EL Coffee extract (for syrup)

Instructions

1. For the Joconde sponge, beat almond flour, powdered sugar, 2 whole eggs, and 2 egg yolks in a stand mixer until light and fluffy. Whisk 2 egg whites to stiff peaks and gently fold in. Fold in flour and melted butter.
2. Spread the batter thinly onto two baking sheets (approx. 30x40cm) lined with parchment paper and bake at 180°C (350°F) for about 8-10 minutes, until golden brown. Let cool.
3. For the coffee syrup, bring strong coffee, sugar, and coffee extract to a boil until the sugar dissolves. Let cool.
4. For the coffee buttercream, whisk egg yolks and some sugar over a double boiler until thick and creamy. Gradually beat in the softened butter. Add instant coffee and mix well.
5. For the ganache, chop chocolate and place in a bowl. Bring heavy cream to a boil and pour over the chocolate. Let sit briefly, then stir until smooth.
6. Cut the sponge cakes into desired shapes (e.g., three equal rectangles). Soak one layer of sponge with coffee syrup, then spread a thin layer of coffee buttercream. Place another layer of sponge, soak, and spread a layer of ganache. Repeat this process until all layers are used.
7. Coat the top of the cake with a thin layer of ganache and let it set in the refrigerator for at least 2 hours. Cut into rectangular pieces before serving.

Nutrition