Materials

Main ingredients: 132g almond flour, 100g powdered sugar, 40g low gluten flour, 4 whole eggs, 195g unsalted butter, 132g egg whites, 268g fine sugar, 52g egg yolks, 140ML water, 20g coffee liquid, 70g dark chocolate, 70g light cream, one sachet of instant coffee powder, 60ML coffee liquor, 172g milk, 40g of cocoa powder, 4g of giardiniera;

Supplements:

Opera Cake

1

First of all, make Jodonde Almond Sponge Cake, sift almond flour, powdered sugar and low gluten flour and set aside.

2

Add the whole egg mixture and whisk into a slightly glossy batter.

3

Add the melted unsalted butter and continue to mix well.

4

Add the egg whites to the fine sugar in small batches and beat until dry peaks form.

5

Take half of the egg whites and toss them with the almond whole egg mixture.

6

Add the remaining meringue to 5, gently toss to combine, pour into a greased baking tray, shake out any air bubbles, and bake in the middle of the oven at 200° for 10 minutes.

7

Remove the parchment paper from the oven while it's still warm, and cut the cake into squares of equal size when the slices are cool.

8

Take a slice of almond cake and coat the baking side with melted dark chocolate, put it in the refrigerator until the chocolate is solid.

9

Next make the French white buttercream. Mix the water with the sugar and heat to 118°. Pour the syrup into the egg yolks in a thin stream at an even pace, stirring rapidly with a whisk until the mixture is thick and white.

10

Add the room-temperature softened unsalted butter to 9 in small batches, mixing well each time before adding the next.

11

Mix well for a fine, thick butter paste.

12

Melt the instant coffee in hot water and set aside.

13

Add the coffee mixture to the butter mixture and mix well.

14

Chocolate Ganache. Boil the light cream and pour it into the chocolate, mix well and set aside at room temperature.

15

Make the coffee liquor sugar mixture. Bring the water and sugar to a boil, add the instant coffee and mix well, remove from the heat and allow to cool before pouring in the coffee liquor. To begin assembly, remove the chocolate-coated cake slices and brush the unchocolate-coated side with the coffee liquor glaze.

16

Then spread with French white buttercream.

17

Pad the other cake slice, baking side down, and brush with the wine sugar mixture.

18

Spread with chocolate ganache and smooth.

19

Place another cake slice, baking side down, and brush with wine-sugar mixture.

20

Spread with French white buttercream and smooth.

21

Place the last slice of cake, baking side down, and brush with the wine-sugar mixture.

22

Spread with chocolate ganache and smooth.

23

Finally make the chocolate topping. Cook the milk, fine sugar, and cocoa powder until it thickens until you can trace the lines on a spatula with your finger.

24

Remove from the heat and add the softened custard slices, stirring until the custard is dissolved and then sieve. Allow to cool and drizzle over the assembled cake