Opera cake

For the sponge:

• 85g icing sugar
• 4 large eggs, room temperature
• 1 tsp. vanilla bean extract
• 115g ground almonds
• 65g plain flour (can use Doves gluten-free flour)
• 2 tbsp. instant coffee, ground to a powder
• 1 tsp. baking powder
• Pinch fine sea salt
• 30g unsalted butter, melted
• 4 large egg whites, room temperature
• 50g caster sugar
• 1 tsp. cream of tartar

For the coffee drizzle:

• 50g caster sugar
• 50ml espresso (can be made with instant)
• 50ml coffee liqueur

For the chocolate ganache:

• 150g dark chocolate
• 120ml double cream
• 20ml milk

For the coffee mascarpone:

• 250g mascarpone
• 200g full-fat Greek yoghurt
• 150g icing sugar (or to taste)
• 50ml espresso (can be made with instant)

Specialist equipment:

• 5 x 15cm layer cake tins or several deeper tins

For the sponge:

Preheat the oven to 190◦C (375◦F)/ gas mark 5.

Grease and line 5 x 15 cm cake tins. You can use deeper tins and slice if you prefer.

Whisk together the whole eggs, icing sugar and vanilla until thickened and pale ribbons have begun to form.

Sift in the almonds, flour, coffee, baking powder and salt then gently fold to combine. Careful not to knock out all the air you have created during the whisking.

Fold in the melted butter.

Whisk the egg whites until they start to gain body and gradually add in the sugar and cream of tartar in a steady stream, whisking until the mixture is glossy and stiff peaks have begun to form.

Fold 1/3 of the meringue into the batter to loosen.

Continue to fold in the remainder of the meringue until just mixed.

Divide the mixture evenly between the prepared cake tins.

Bake for 8 to 10 minutes, or until the cakes spring back when lightly pressed and a skewer inserted into the middle comes out clean.

Leave to cool completely.

If using deeper tins cook for 10 to 12 minutes and once cool slice into even layers. You can leave them thicker if you wish.

For the coffee drizzle:

Dissolve the sugar in the hot coffee and add the liquor.

Leave to cool slightly and spoon over each sponge layer, ensuring the whole surface is covered. This can be done either in the tins or out.

Place in the fridge while making the ganache.

For the ganache:

Heat the cream in a small saucepan and bring it to a simmer over medium-low heat.

Break up the chocolate into a heatproof bowl and pour over the cream. Stir until the chocolate has melted and the mixture is glossy.

Add the milk, slowly stirring as you pour.

Leave to cool.

Once cool, spread a layer of ganache on each sponge (the same side as the coffee) and put back into the fridge to harden.

For the coffee mascarpone:

Beat the mascarpone to loosen it.

Add the yoghurt and continue to beat until thoroughly combined and smooth.

Add 1/2 the sugar and taste. The sweetness is a personal preference; add a little at a time until you are happy.

Very slowly add the coffee.

Taste again.

To build and complete the cake put 1 sponge onto your serving plate or a cake decorating wheel.

Spread a thin layer of mascarpone over the ganache and top with another sponge. Repeat this until all 5 layers are complete.

Use the remaining mascarpone to top the sponge and smooth a thin ‘naked’ layer around the outside of the cake so that you can see the sponge through it but all has a thin covering.

You can decorate however you wish including melted chocolate drizzled over, or a ring of chocolate-covered coffee beans.