An elegant French cake in which thin almond sponge layers are soaked in coffee syrup and layered with chocolate ganache and coffee-flavored buttercream, then topped with a glossy chocolate glaze. The delicacy of its preparation makes it the showiest dessert for special gatherings.
Beat the eggs and sugar until increased in volume, sift in the almond flour and flour little by little and mix, spread onto a thin tray and bake in a preheated oven.
Boil the water and sugar and cook for two minutes, add the dissolved coffee and mix, then let it cool.
Beat the butter with powdered sugar, add the dissolved coffee and keep mixing until smooth.
Boil the cream and pour it hot over the chocolate, let it sit for a few minutes, then mix until smooth.
Soak the sponge cake layers with the coffee syrup and layer them, spreading the coffee cream and ganache alternately in between. Note: spread the layers evenly, cover the top with ganache and rest in the refrigerator for at least one night.
Important: Make sure each layer is of even thickness when stacking, otherwise the cake will look uneven when sliced. Allergen: contains gluten (flour), egg, dairy (butter, cream), tree nuts (almonds).
If you let the cake rest in the fridge for at least one night before slicing it, the layers bond together better and form clean lines when cut.
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