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Ingredients
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Cake Layers
Espresso Gelée
Almond Brittle
Coffee Syrup
Method
Cake Preparation
- 1
Make the Cake Layers
Preheat the oven to 350°F (175°C). In a bowl, combine almond flour, all-purpose flour, and powdered sugar. In another bowl, whisk the eggs and gradually add the flour mixture. Melt the butter and add to the mixture with vanilla extract. Mix until smooth. Pour into a prepared baking pan and bake for 20-25 minutes. Let cool.
Espresso Gelée
- 2
Prepare the Gelée
Soak the gelatin sheets in cold water for 5 minutes. Heat the espresso and sugar in a saucepan until dissolved. Remove from heat and stir in the gelatin until fully dissolved. Pour into a shallow dish and refrigerate until set.
Almond Brittle
- 3
Make the Almond Brittle
In a saucepan, combine sugar and butter. Cook over medium heat until melted and caramelized. Add sliced almonds and stir to coat. Pour onto a parchment-lined baking sheet and spread evenly. Allow to cool and break into pieces.
Assembling the Cake
- 4
Assemble the Opera Cake
Cut the cake layers into equal rectangles. Brush each layer with coffee syrup. Start layering with one cake layer, followed by a layer of espresso gelée. Repeat with remaining layers, finishing with the last cake layer. Top with almond brittle pieces and chill before serving.
