Ingredients
Equipment
Method
- Whip the egg whites and superfine sugar until stiff glossy peaks form to create a meringue. Fold this gently into the almond flour mixture so the batter remains airy and light.
- Spread the batter evenly into a parchment-lined jelly roll pan using an offset spatula. Bake at 450°F for 5-7 minutes until the sponge springs back when pressed.
- Boil water and sugar in a saucepan until the sugar dissolves completely. Remove from heat and stir in the espresso and brandy to finish the soaking syrup.
- Cook sugar and water to 238°F and pour slowly into beating egg yolks to create a pate à bombe. Whisk in softened butter piece by piece until the mixture transforms into a silky buttercream.
- Cut the sponge into three equal rectangles and brush the first layer generously with coffee syrup. Spread half the buttercream over it smoothly to create the first distinct layer.
- Place the second sponge on top, brush with syrup, and spread with half the chocolate glaze. Chill briefly so the chocolate sets before adding the next layer.
- Add the final sponge, soak with remaining syrup, and top with the rest of the buttercream. Chill the entire cake for 30 minutes so it is firm enough for the final glaze.
- Pour the rewarmed chocolate glaze over the chilled cake and smooth it with a single stroke. Trim the edges with a hot knife to reveal clean, sharp layers.
Nutrition
Notes
Chill the cake thoroughly between layers to ensure clean lines when cutting; keep the knife hot and clean for sharp slices. Assemble on a flat board to prevent cracking the glaze.