Opera Cake❤️

Ingredients

Sponge

1 1/4 cups almond flour

1/4 cup all purpose flour

1 cup powdered sugar

2 tablespoons butter melted

5 large eggs

5 large egg whites

1/4 teaspoon salt

2 tablespoons sugar

Coffee buttercream

1 1/2 teaspoon espresso powder

1 1/2 tablespoons milk room temperature

1 cup butter softened

3 1/2 cups powdered sugar

2 teaspoons vanilla extract

Coffee syrup

2/3 cup water

1/2 cup sugar

3 teaspoons instant coffee

1/4 cup cointreau optional

chocolate ganache

1 cup chocolate chopped

3/4 cup heavy cream

Chocolate glaze

2/3 cup chocolate

2 tablespoon coconut oil

Instructions

Preheat the oven to 200C/400F. Line 3 8 x 8-inch cake pans with parchment paper and set aside.

Add the almond flour, powdered sugar and flour in a mixing bowl. Add the whole eggs and mix until combined.

In a separate bowl, beat the egg whites until soft peaks form. Add the sugar until stiff peaks form, then add the egg white mix into the almond mixture until combined. Add the melted butter.

Evenly distribute the batter amongst the two cake pans and bake for 9-10 minutes, or until a skewer comes out clean. Let the cakes cool completely.