Recipe: Opera

1 Remove your tray from the oven and line it with baking paper.

2 In a large bowl, pour the ground almonds, icing sugar, then the eggs. Whisk this mixture for 5 minutes, then add the flour and finally the melted butter. Set aside.

3 In your mixer, add your egg whites. Whip them into stiff peaks, then add your 20 g (0.7 oz) of caster sugar.

4 Turn on your oven to 180°C (355°F) (gas mark 6).

5 Whisk a large spoonful of the egg white mixture into your almond mixture, then fold in the rest with a spatula using a cutting and lifting motion, like a soufflé. Pour onto your tray on baking paper. Smooth with the spatula. Bake for 10 minutes in the middle of the oven. Remove and set aside.

Preparing the coffee butter cream:

1 In a saucepan, pour the water and caster sugar. Watch your sugar thermometer until it reaches 121°C (250°F) (small ball stage).

2 Place the egg in your mixer. Let it run briefly, then slowly add your syrup, letting it slide down the side of the bowl. The goal is not to cook the egg. Once cooled, add your butter at room temperature. Mix, then add your coffee flavoring. Transfer to a bowl, cover with cling film and put in the fridge.

Preparing the coffee syrup:

1 In a saucepan, pour 50 ml (1.7 fl oz) water, 50 g (1.75 oz) caster sugar and the coffee extract or freeze-dried coffee. Bring to a boil, then let cool.

Preparing the ganache:

1 Melt the chocolate (200 g (7 oz)) in a bain-marie, just warm.

2 Meanwhile, in a saucepan, pour your heavy cream (80 ml (0.3 cup)) and heat it with your glucose syrup (1 tablespoon).

3 Let warm slightly and then pour onto the chocolate. Stir well and set aside until cooled.

Assembly:

1 Cut your biscuit (paper removed) into 4 equal squares. Then cut a piece of cardboard the size of one of these squares.

2 Brush these biscuits gently with the coffee syrup.

3 Place a first square on the cardboard. Spread a thin layer of ganache, then cover with another square. Do the same with the coffee cream, then the third with ganache (keep some left over). Cover with the last square, which you will finish with coffee cream. Into the freezer for 20 minutes.

Finishing:

1 Heat your remaining ganache, just slightly warm, then pour it over the cake straight from the cold. Smooth with a spatula and straighten the edges with a hot knife. There you have it! You've understood it now, this recipe is not so complicated, but it does require care and organization. Our final tip: the thinner the layers of cream (coffee and ganache), the better the result will be.