Opera cake 歌剧院蛋糕 Gâteau opéra Chocolate coffee 巧克力咖啡 Café chocolat

Ingredients Joconde biscuits (Mold of 40cmx30cm) 3 eggs Almond powder 125g icing sugar 125g 2 egg whites Sugar 10g Cake flour 20g Melted butter 20g 180 ° C (356 ° F) for 10 minutes Coffee buttercream Sugar 100g Espresso 35g Syrup 118 ° C (244 ° F) 2 egg yolks Softened butter 180g