Layered Almond Sponge with Coffee Buttercream and Chocolate Glaze

What you need

• 100 g (1 cup) almond flour
• 100 g (3/4 cup) powdered sugar
• 3 large eggs
• 150 g (5 oz) egg whites, from about 5 eggs
• 350 g (1 3/4 cups) granulated sugar, 50 g for the sponge, 100 g for the coffee soak, 200 g for the buttercream
• 30 g (1/4 cup) all-purpose flour
• 280 g (2 1/2 sticks) unsalted butter, 30 g melted, 250 g softened
• 160 ml (2/3 cup) water, 100 ml for the coffee soak, 60 ml for the buttercream, plus 1 tsp
• 20 g instant espresso powder, half for the coffee soak, half for the buttercream
• 100 g (3 1/2 oz) egg yolks, from about 5 eggs
• 350 g (12 oz) dark chocolate, 70% cocoa, finely chopped; 200 g for the ganache, 150 g for the glaze
• 350 ml (1 1/2 cups) double cream, 200 ml for the ganache, 150 ml for the glaze

Method

Restated from the original video

1. 1

   Heat the oven to 220 °C (425 °F). Line a 30 x 40 cm (12 x 16 in) baking sheet with parchment.

2. 2

   With an electric mixer, beat the almond flour, powdered sugar and eggs until pale and thick, about 5 min.

3. 3

   In a clean bowl, whip the whites to soft peaks. Add 50 g of sugar a little at a time and keep whipping until stiff and glossy.

4. 4

   Sift the flour over the almond mixture and fold it in along with a third of the whites. Fold in the rest of the whites, then the 30 g of melted butter.

5. 5

   Spread the batter evenly over the sheet. Bake until light golden and springy to the touch, 6-8 min. Cool on a rack, then peel off the paper.

6. 6

   For the coffee soak, bring 100 ml of water and 100 g of sugar to a boil. Stir in half the espresso powder and let it cool.

7. 7

   For the buttercream, heat 200 g of sugar with 60 ml of water without stirring until it reaches 118 °C (244 °F).

8. 8

   Meanwhile, whisk the yolks in a stand mixer until pale.

9. 9

   With the mixer running, pour the hot sugar down the side of the bowl in a thin stream. Keep whisking on medium-high until the bowl feels cool, 8-10 min.

10. 10

    Add the 250 g of softened butter a piece at a time, whisking until smooth. Dissolve the rest of the espresso powder in 1 tsp of hot water and beat it in.

11. 11

    For the ganache, bring 200 ml of cream to a simmer and pour it over 200 g of chocolate. Wait 2 min, then stir until glossy. Cool until spreadable, 20-30 min.

12. 12

    Cut the sponge into three equal rectangles, each about 13 x 30 cm.

13. 13

    Set one rectangle on a parchment-lined board, brush it generously with the coffee soak and spread half the buttercream on top.

14. 14

    Add the second rectangle, brush it with more soak and spread all of the ganache over it.

15. 15

    Top with the last rectangle, brush it with the last of the soak and spread the rest of the buttercream in a thin, very flat layer. Refrigerate until firm, about 1 hour.

16. 16

    For the glaze, bring 150 ml of cream to a simmer, pour it over 150 g of chocolate and stir until smooth. Let it cool until just warm, about 10 min.

17. 17

    Pour the glaze over the chilled cake and level it with one pass of an offset spatula. Refrigerate until set, about 30 min.

18. 18

    Trim the edges with a hot knife, wiping it between cuts, then slice into neat rectangles.

Imported from howtomakerecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.