French Opera Cake
1.
Stir the sifted flour, almond powder, and powdered sugar together
2.
Send two whole eggs until the dripping egg liquid on the surface maintains its shape and will not disappear for at least 10 seconds
3.
Separate the egg white and the yolk of the remaining two eggs, beat the egg white to about 70%, and pour 15g of sugar in twice when beating
4.
Put the dry powder in step 1 into the whole egg and stir gently
5.
Then put the whipped egg whites in step 4, stir them together, pour them into the baking tray, put them in the middle of the oven preheated to 200 degrees, and bake for 10-12 minutes
6.
Put in sugar A (100g) on medium heat, pour in 40ml of water, and cook until the sugar is completely liquid and starts to boil
7.
Discard the remaining egg yolk in step 3, and the color becomes milky white. Continue to stir and pour in the syrup in step 6 while pouring in the syrup. Pour the syrup slowly instead of all at once.
8.
After adding the syrup, continue to stir for 5-10 minutes, until the temperature is equal to the butter, pour butter A (165g) in 5-6 times, pour the butter for 20 seconds each time and then pour the next one, and finally pour 3 Spoon espresso liquid (or melt 2 bags of instant coffee in 50ml of hot water to make espresso), continue to stir until the butter sauce is very fluffy, put it in the refrigerator
9.
Pour the hot cream into the chocolate and butter B, stir evenly, and put the prepared chocolate sauce in the refrigerator to refrigerate
10.
Baked sea noodle cake, cut into 4 pieces
11.
Put a piece of sponge cake first and spread some remaining coffee liquid on it
12.
Spread butter sauce on the first layer, then put a second sponge cake on top, spread coffee liquid, and put chocolate sauce on, repeat this twice
13.
Spread the chocolate sauce on the fourth sponge cake and cut it into rectangles. Sprinkle some cocoa powder on top. You can also put it on if there is leftover butter paste.
