Opéra

Method

1. 1 Beat the almond flour with the powdered sugar and eggs for 12 minutes, then mix in the whipped egg whites.
2. 2 Bake three thin 3mm thick joconde pastry sheets at 200 degrees for 8 minutes each.
3. 3 Cream the butter with the coffee syrup and cook the chocolate ganache separately.
4. 4 Layering in the following order: cake, coffee syrup, buttercream, cake, ganache, cake, buttercream.
5. 5 Each layer must be flat and uniformly thin; a layer of varying thickness will result in a cross-section that doesn't show all six layers.
6. 6 Coat the surface with a thin layer of chocolate glaze, refrigerate for 6 hours, and cut with a warm knife.

With an appliance

• Air fryer 2 hr 40 min

  Step 2: Spray oil into small joconde trays, run each leaf through a hot air oven at 215 degrees for 5 minutes, rotating the tray between runs; thin leaves cook quickly, so it's necessary to divide into three batches.