Opera cake Recipe

Instructions

1. Sift almond powder and sugar powder into eggs, add vanilla extract and mix, then add wheat flour and mix.
2. Divide the meringue into 3 batches, mix, add melted unsalted butter, mix, divide the dough into 3 parts, pour it into the pan, flatten it, and bake in an oven preheated to 190°C for 12 minutes to make a total of 3 pieces.
3. Melt the chocolate and whipped cream in the microwave for about 1 minute, add starch syrup and mix, then add gelatin soaked in cold water for at least 10 minutes, mix and cool.
4. Add salt to the egg yolk and mix. Put water, sugar, and instant coffee powder in a pot and boil it to 115 degrees.
5. Pour little by little into the egg yolk mixture, mix, cool it down and leave it at room temperature, add the softened unsalted butter, and whip enough to make coffee buttercream.
6. Sprinkle coffee syrup on the sheet, apply buttercream and ganache. Repeat one more time.
7. Put the last sheet on top, sprinkle coffee syrup, apply buttercream, and let it harden in the refrigerator for 2 hours.
8. Add chocolate to the remaining ganache and microwave for about 20 seconds to melt. Add vegetable oil, mix, and smooth over the top of the cake.