Making The Elaborate OPERA CAKE

The Classic Opera Cake featured on Masterchef is known for the detailed and elaborate layers to it. It has a reputation for being incredibly difficult and many shy away from attempting to make it. The french cake includes espresso, alcohol, almond powder, chocolate and sponge cake. Believe me, it's not as difficult as perceived!

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For almond sponge cake
3 tablespoons cake flour (not self-rising), sifted after measuring, plus additional for dusting pan
2 whole large eggs at room temperature for 30 minutes
1 cup almond flour (3 1/2 oz) or 2/3 cup blanched whole almonds (see cooks' note, below)
1/2 cup confectioners sugar, sifted after measuring
2 large egg whites at room temperature for 30 minutes
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted, foam discarded, and butter cooled
For coffee syrup
1 teaspoon instant-espresso powder
1/2 cup plus 1 tablespoon water
1/2 cup granulated sugar
1/4 cup Cognac or other brandy
For coffee buttercream
2 teaspoons instant-espresso powder
1/4 cup plus 1 tablespoon water
6 tablespoons granulated sugar
2 large egg yolks
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes and softened
For chocolate glaze
3/4 stick (6 tablespoons) unsalted butter
7 oz fine-quality bittersweet chocolate (not unsweetened; preferably 70 to 71% cacao), coarsely chopped
1 offset metal spatula
1 candy thermometer
1 small sealable plastic bag
https://www.epicurious.com/recipes/fo...