Rich chocolate ganache, coffee buttercream, and nutty almond sponge come together in perfect harmony to create this french classic, Opera.

Almond Jaconde:
Eggs: 250g or 5 large eggs
AP flour: 50g or 1/3 cup
Almond flour: 150g or 1 1/2 cups
Confection sugar: 110g or 1 cup
Sugar: 50g or 1/4 cup
Egg whites: 132g or 4 large egg whites

Ganache:
Guanaja: 337g or 2 1/4 cups
Cream: 282g or 1 cup and 3 tablespoons
Glucose: 55g or 1/4 cup

Coffee Buttercream:
Instant coffee: 12g or 2 tablespoons
Water: 30g or 2 tablespoons
Sugar: 201g or 1 cup
Yolks: 68g or 4 large egg yolks
Butter: 226g or 2 sticks

Cake ring:
https://www.amazon.com/shop/sofia.elm...

Follow me on instagram for more recipes:
instagram.com/sofia.elmejjati

Music: Flowers
Musician: DJ Quad