Ingredients: almond powder 132g, sugar powder 100g, low-gluten flour 40g, 4 whole eggs, unsalted butter 195g, protein 132g, fine sugar 268g, egg yolk 52g, and water 140ML.

Accessories:

Opera cake

1

Firstly, make Jodonde almond sponge cake, and sieve almond powder, sugar powder and low-gluten flour for later use.

2

Add the whole egg mixture and stir it into a slightly shiny batter.

three

Add the melted unsalted butter and continue to stir well.

four

Add the fine sugar to the egg white in batches and beat until it is dry and foaming.

five

Take half of the protein and mix it with almond whole egg liquid evenly.

six

Add the remaining egg white cream in 5, gently stir well, pour it into a baking tray covered with oil paper, shake out bubbles, put it in the middle layer of the oven, and bake at 200℃ 10 minute.

seven

Take it out of the oven and tear off the oiled paper while it is hot. After cooling, slice the cake and cut it into squares of the same size.

eight

Take a piece of almond cake, coat the baking surface with a layer of dark chocolate melted in water, and put it in the refrigerator until the chocolate is solidified.

nine

Next, the recipe cream. After mixing water and sugar, heat it to 1 18, slowly pour the syrup into the egg yolk liquid at a uniform speed, and stir it quickly with an egg beater until the egg yolk liquid becomes sticky and white.

10

Add a small amount of salt-free butter softened at room temperature in 9 times, stir evenly each time, and then add the next butter.

1 1

The butter paste after stirring is fine and thick.

12

Add hot water to instant coffee, melt it and cool it for later use.

13

Add the coffee liquid to the butter paste and stir well.

14

Chocolate Ganesh. Boil the whipped cream, pour it into the chocolate, stir well and set aside at room temperature.

15

Make coffee, wine and sugar liquid. After water and sugar are boiled, add instant coffee and stir well. Leave the fire, let it cool, and then pour in the coffee and wine. Start the assembly, take out the cake slices coated with chocolate before, and brush the side without chocolate with coffee, wine and sugar.

16

Then spread it with French cream.

17

Put another cake on the mat, bake it face down, and brush it with wine and sugar.

18

Spread chocolate sauce and smooth it.

19

Put another cake on the mat, bake it face down, and brush it with wine and sugar.

20

Spread French cream and smooth it.

2 1

Put the last cake on the mat, bake it face down and brush it with wine and sugar.

22

Spread chocolate sauce and smooth it.

23

Finally make chocolate noodles. Cook milk, fine sugar and cocoa powder until they are thick, until you can draw lines on the scraper with your fingers.

24

After leaving the fire, add the gelatin tablets soaked in advance, stir until gelatin is dissolved, and sieve. Let it cool and pour it on the assembled cake.