Almond biscuit layer cake with buttercream, ganache and chocolate

Preparing the sponge cake

1. Preheat the oven to 200ºC.
2. Line a rectangular mold or a 40 x 50 cm baking tray with baking paper.
3. Sieve the almond flour and icing sugar.
4. Whisk the eggs with a whisk and mix well with the flour mixture.
5. egg whites with the mixer.
6. Carefully fold the egg white mixture into the batter with a spatula.
7. Pour the batter into the tin and smooth it out with the spatula.
8. Put the baking tin in the oven and bake for 12 to 15 minutes until the batter turns golden.
9. Take out and allow to cool completely.
10. Cut into 4 equal rectangles.

Prepare the sugar syrup

1. In a bowl, mix the boiling water, coffee and sugar thoroughly.
2. Let the mixture cool down.
3. Whisk together the buttercream
4. Beat the yolks with a mixer until fluffy.
5. Place the sugar and water in a saucepan and mix well.
6. Bring to a boil and cook, stirring, 1 to 2 minutes.
7. Continue to whisk the yolks and syrup Pour in in a thin stream.
8. Then add softened butter, coffee and rum.
9. Whisk the cream well again.

Prepare the ganache

1. Chop the chocolate.
2. Boil the cream and pour over the chocolate.
3. Leave to stand for 1-2 minutes.
4. Stir the ganache well until smooth.

Prepare the cake

1. Soak the first cake base in coffee syrup.
2. Spread a thin layer of cream on top.
3. Place the second cake base on top and this too Drizzle with the syrup.
4. Spread half of the ganache on top and smooth out with a spatula.
5. Place another cake base on top of the ganache.
6. Pour some syrup over it and cover with the cream.
7. Place the last base on top.
8. Again Drizzle with the syrup and spread with the cream.
9. Spread the second half of the ganache on the surface.
10. Place the cake in the fridge for 2 to 3 hours.

prepare the icing

1. Break the chocolate into small pieces, melt in a water bath and with that Mix the oil.
2. Remove the cake from the fridge and spread the frosting on it.
3. Set in the fridge to cool for 1 hour.