Classic French Opera Cake

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