For preparing sponge :
preheat the oven to 200 degree Celsius
Grease a square baking pan and line with parchment paper
Powder almond and pista together ,mix and sieve with powdered sugar
Add 2eggs and 1yolk to it and beat well till creamy and fluffy
Sieve flour into it and add vanilla essence to it
In a mixer add egg white and start beating
Gradually add sugar to it and beat till stiff peaks
Mix egg white with flour by cut and fold
Divide batter into 3 portion
Spread on baking pan and bake it till light golden on top for 9 to 10 minutes
Bake remaining two portions too
Set aside to cool
For coffee buttercream :
Whip egg yolk until creamy
In a pan add sugar,water,coffee and start boiling
Boil till it reaches 115c and gradually add to the whipping egg yolk .keep in whipping while adding syrup
Blend for a minute . One can notice the shine
Then add the room temperature soft butter and mix till it is all Incorporated and creamy with a shine.set aside
For Paillete Feuilletine :
Mix icing sugar and soft butter till incorporated
Then add egg white to it and mix well
Finally add flour to it and mix without any lumps
In a baking pan grease and spread parchment paper
Take a small amount and spread a very thin layer over it
And bake in a preheated oven at 180c till it is golden and crush it too almost equal size small flakes ( approximately 10 to 14minutes) once cooled
Chocolate ganache :
Boil chocolate and glucose in a oven without burning at 30 secs interval and add chocolate once its boiled and mix well till chocolate melts without any lump and let cool
Chocolate glaze :
Melt chocolate in a double boiler with cream and add oil
Chocolate croustillant : melt chocolate in double boiler and add paillete feuilletine
Mix it well and spread on one sponge cake
For coffee syrup :
Add water ,sugar, and coffee powder .bring it to boil and let it cool completely then add rum
Take the chocolate croustillant spread sponge and place the chocolate layer at the bottom side and brush the top layer with coffee syrup
Spread half of the buttercream over it
Place another sponge over and brush with coffee syrup
Spread chocolate ganache over it
Place final sponge cake over it
Brush with coffee syrup and spread remaining butter cream
Once the cake has been set well pour the chocolate glaze over it
Let it set for an hour and granish with chocolate decorations or cocoa powder
