Take half of the buttercream and spread it in an even layer of buttercream over the layer, being careful to keep the edges as clean as possible.Ĭut another layer of sponge out of the pan as you did before, and flip it atop the buttercream.

Pour enough coffee simple syrup over this layer to soak it through. Lift the layer out, flip it onto a cutting board, chocolate-side-down, and pull off the parchment paper. Transfer the pan to the freezer to chill for 10 minutes.Ĭut the chocolate-coated cake layer out of the pan by running a knife along the edges of the pan and down through the parchment paper. Take 1/4 cup of this chocolate and set it aside for decorating at the end. Take some of the coating chocolate (warm it up a bit if it has hardened) and use an offset spatula to spread a thin layer across the left-most rectangle. You’ll have a bit of extra cake at the end, which you can trim and snack on. This is where you’ll cut the cake using your ruler as a guide. To cut the cake into three equal-sized rectangles, first use a ruler and a knife to mark the long side of the cake every 5 1/4 inches.

Set the cake in the pan with one of the long sides facing you. It will seem very liquidy but it will thicken as it cools. Add butter, one piece at a time, beating on medium speed, then add coffee extract and beat until mixture is smooth and fluffy.įor the Chocolate Ganache: In a small saucepan, heat the cream until it just begins to steam, then remove from heat and add the chopped chocolate. Remove from heat and cool to room temperature. Continue beating until meringue forms stiff peaks. As water comes to a boil, use a hand mixer to beat egg white mixture on medium-high speed. Instructions For the Swiss Buttercream: Set a double boiler over medium-high heat and put egg whites and sugar in the bowl. Bake until just set and very pale in color, 9 to 12 minutes. Pour the batter into the prepared sheet pan and use an offset spatula to spread into an even layer. Gently fold half the meringue into the batter until no streaks remain. Whip until the mixture forms stiff peaks. With the mixer going, slowly add the granulated sugar to make a meringue. Beat the 2 egg whites in this bowl on high speed until frothy. Thoroughly clean your bowl and whisk attachment (or the beaters of your hand mixer) so that not a speck of batter remains. Add the 5 whole eggs and use the whisk attachment (or a hand mixer) to whip the mixture on medium speed until very fluffy, 4 minutes. Sift the almond flour, powdered sugar, all-purpose flour, and salt into the bowl of a stand mixer (or a large bowl). Line an 18- by 13-inch rimmed sheet pan (also called a half sheet pan) with parchment paper and set aside. Preheat oven to 350° and set a rack to the middle position.

Christmas opera cake