Ingredients

• Joconde BISCUIT
• 12 egg whites
• 3 / 4 cup white sugar
• 10 eggs, beaten
• 1 1 / 4 cup ground blanched almonds
• 1 1 / 4 cups confectioner’s sugar
• 1 cup flour for pastry
• 3 tablespoons butter
• Coffee-butter cream filling
•  1 1 / 4 cups white sugar
•  3 / 8 cup water
•  3 egg whites
•  1 1 / 4 cup butter at room temperature
•  1 ounces based coffee extract
• Ganache
•  2 1 / 2 cup cream
•  2 1 / 2 cups chopped chocolate semifinal
• Coffee syrup
• 1 cup white sugar
• 1 cup water
• 1 / 2 teaspoon instant coffee granules

Method

1.  Preheat oven to 350 degrees F (175 ° C), Line bottom of 10×15-inch, two subjects with parchment paper.
2. In a large bowl, beat the egg white 12, after adding 3 / 4 cup sugar until companies. In another bowl, bringing together the 10 eggs, ground almonds and confectioners’ sugar and cake flour and beat until smooth. Stir in melted butter, both in the beaten egg white. Spread dough evenly into the dish.
3.  Bake in oven 10 minutes or until middle springs slightly when touched. Invert cake on the grill and remove the parchment. Cool completely.
4.  For the butter cream filling, combine 1 11 / 4 cup sugar and 3 / 8 cup water in a small saucepan over medium heat. Heat from 234 to 240 degrees F (112 to 116 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball flat when removed from the water and on a flat surface.
5. While heating the syrup begins to beat the 3 egg white with an electric mixer at medium speed. When the syrup is ready, increase the mixer speed and pour the syrup into the egg white into a trickle. Next beat mixture until room temperature. Beat butter, a little at a time and coffee extract until smooth.
6.  for the ganache, the cream to boil in small saucepan over medium heat. Pour over chopped chocolate and mix until everything is melted. Cool in the refrigerator.
7.  For the coffee syrup, combine 1 cup sugar 1 cup water in a small pot. Boil, then reduce heat and cook 1 minute longer. Add the instant coffee until dissolved.
8. Order the dessert: Cut each sheet in half of the cake. Use 3 sides of the layers of the opera – Reserve fourth for another dessert. Place one cake layer on a flat plate. Soak half of the coffee syrup. Spread half of ganache, a layer of uniform thickness of the layer cake. Top with another layer of biscuits, soaked with coffee syrup, and spread an even layer of butter cream filling. Top with cake layer. Cool in refrigerator 1 hour.
9. To finish, the ganache is still warm in a Bain-Marie at the boiling water until the liquid. Put Opera in a rack on the parchment paper, and the ganache on top, completely over the surface with a spatula to extend, if necessary. Cool in the refrigerator until the ganache is firm, then cut the pieces from the opera into 8 slices and serve.