Opera Gateau

Opera Gateau will be the cake to make for this semesters exam.
It is layers of jaconde sponge soaked in coffee syrup, coffee flavoured buttercream and chocolate ganache. Topped with a shiny chocolate glaze.

Personally the hardest part when making this cake was spreading the jaconde mixture thin and even without fiddling with it too much.

Not spreading it out enough meant the sponge will be too uneven. Handling it too long means the air that was incorporated escapes and the sponge is flat and dense. The only solution is practice.