Opera Cake

Instructions

1. Beat egg whites with a portion of the sugar until stiff peaks form. Separately, beat egg yolks and the remaining sugar for 5 minutes. Combine both flours and mix well. Add the flour mix to the yolks, then mix in melted butter.
2. Gradually fold the beaten egg whites into the mixture. Divide the batter into 2 portions.
3. Bake two 30x30cm sponge layers at 170°C. Once baked, cool and cut into 3 equal layers.
4. Prepare the coffee syrup by combining and cooling the ingredients.
5. For the buttercream, cook sugar, water, and coffee to 120°C. Beat the egg yolks until pale, then slowly pour in the hot syrup while beating. Continue beating until the mixture cools to room temperature. Add room temperature butter and beat until smooth.
6. Heat cream, pour over chopped chocolate, mix well, cover, and chill.
7. Assembly: Soak sponge layers with syrup, spread half the buttercream on one layer, add the second layer, repeat with syrup, spread chocolate ganache, add the third layer, soak, apply buttercream, and refrigerate. Finally, top with glaze and decorate.