An elegant French layer cake made with thin almond sponge layers soaked in coffee syrup and layered with chocolate ganache and coffee buttercream, then covered with a glossy chocolate glaze. Its careful preparation makes it a showstopping dessert for special occasions.
Whisk the eggs and sugar until increased in volume. Gradually sift in and fold together the almond flour and all-purpose flour. Spread the batter in a thin layer on a sheet pan and bake in a preheated oven.
Bring the water and sugar to a boil and cook for 2 minutes. Stir in the dissolved coffee, then leave the syrup to cool.
Beat the butter with the powdered sugar. Add the dissolved coffee and continue mixing until smooth.
Bring the cream to a boil and pour it over the chocolate while hot. Let it stand for a few minutes, then stir until smooth.
Brush the sponge layers with coffee syrup, then spread the coffee buttercream and ganache between them in alternating layers. Important: Spread the layers evenly. Cover the top with ganache and chill in the refrigerator overnight at minimum.
Important: Keep each layer an even thickness when assembling the cake; otherwise, the slices may look uneven. Allergens: contains gluten (flour), eggs, milk (butter and cream), and tree nuts (almonds).
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