Coquette Café Opera Cake with Espresso Butter Cream
Makes 24 large servings
Spongecake layers: 12 eggs, separated 4 cups sugar (divided) 2 additional egg whites 10 ounces almond paste 1 teaspoon vanilla extract
1 cup cake flour, sifted (measure, then sift)
Espresso simple syrup: 2 cups water 2 cups sugar 3 tablespoons instant coffee 2 teaspoons Tia Maria Espresso butter cream: 3 cups sugar 1/3 cup water 1 whole egg 3 egg yolks
2 single shots (6 tablespoons) espresso
1 tablespoon vanilla extract Pinch of salt
3 1⁄2 cups (7 sticks) plus 1 tablespoon butter, room temperature
Chocolate ganache:
1 1⁄2 cups heavy whipping cream
7 1⁄2 ounces 60% chocolate Chocolate glaze: 1⁄2 pound 60% chocolate 2 1⁄2 ounces butter
1⁄8 cup unsweetened cocoa powder, sifted (measure, then sift
1 tablespoon rum 1⁄2 cup light corn syrup Whipped cream for serving
Make cake: In stand mixer, beat 12 egg whites and 1 cup sugar until firm peaks form.
Place the 2 egg whites and almond paste in a food processor and blend until smooth.
In a separate bowl, using a whisk, whip 12 egg yolks with remaining 3 cups sugar until ribbons form. Add vanilla and then add this mixture to almond paste-egg white mixture in food processor and pulse to combine.
Preheat oven to 325 degrees.
Place mixture in a large bowl, fold in reserved beaten egg whites and then, finally, fold in sifted flour.
Divide batter among four well-greased and parchment-lined half sheet pans, spreading evenly in pans.
Bake cakes, two at a time, in preheated oven 15 to 22 minutes or until cakes test done when firm to the touch and light golden brown. Cake layers will be very thin.
Let cool in pans.
Meanwhile, make coffee simple syrup: Bring sugar and water to a boil in a medium saucepan. Whisk in instant coffee and Tia Maria. Let cool completely.
Make espresso butter cream: In a large saucepan, cook sugar and water to 240 degrees using a candy thermometer. When sugar water mixture reaches 220 degrees, start whipping egg and yolks to ribbon stage in a bowl with electric mixer. When mixture reaches 240 degrees, gradually beat sugar-water mixture into egg and yolk mixture.
Add espresso, vanilla and salt and whip to cool off a little. Gradually beat in butter.
Make ganache: In a small saucepan, bring cream to a boil. Pour over chocolate in a bowl and let sit 5 minutes. Whisk to combine.
Make chocolate glaze: Place all ingredients in a saucepan and heat over medium-low heat to melt chocolate and butter, whisking occasionally until combined.
To assemble:
Set the first cooled cake layer on a serving plate or in a clean sheet pan. Soak that layer with up to one-fourth of the espresso simple syrup (enough for well-soaked but not soggy cake).
Top with a third of the butter cream and a third of the ganache.
Repeat with second and third layers.
Add fourth layer. Soak with last of the espresso syrup and top with chocolate glaze.
Refrigerate 3 to 4 hours, then cut pieces with a warm knife, wiping knife dry after each cut.
Serve with whipped cream.