-8 eggs + 2 egg whites (taken from buttercream)
-200g cake flour
-80g sliced almonds
-80g melted butter
*Beat whites with sugar until stiff. Wisk together egg yolks, butter, and half of the flour. Add half of the egg yolk mixture to egg whites and sift in half of the remaining flour fold until combined. Add in the remaining egg yolk and sift in the remaining flour, fold together adding almond as you fold. Pour batter into 2 jelly roll pans and bake at 500’F until golden (about 10 mins).
-2 eggs + 2 egg yolks (use whites to make cake)
-1 1/5 tbs instant coffee
*Boil sugar with water until syrup reaches the soft ball stage. Mean while beat eggs, and add syrup in while beating. Beat until cool and add butter. Beat until smooth and creamy.
Chocolate and Rum Ganache:
-250g dark chocolate
-1 tbs rum
*Melt together in a double broiler.
Assembling the Cake:
Cool cake completely and cut each in half (to end up with 4 pieces). “Sandwich” butter cream between cake layers. Finally, glaze cake with ganache. Decorate cake with left over butter cream.