JACONDE CAKE ( OPRAH CAKE )

Recipe

Ground Almond / Ground Hazelnut	200gm
Castor Sugar	150gm
Eggs	6 nos
Melted Butter	50gm
All Purpose Flour	60gm
Egg White	4 nos
Icing Sugar	60gm

Coffee Syrup

Hot Brewed Coffee	100ml
Sugar	100gm

-       Stir it until the sugar dissolve and put aside

Coffee Ganache

White Chocolate	250gm
Whipping Cream	250ml
Instant Coffee	10gm

-       Heat the cream until boiling point, turn off heat.

-       Add in the instant coffee.

-       Pour it over white chocolate and stir well.

Chocolate Ganache

Dark Chocolate	250gm
Whipping Cream	250ml
Butter	1 tbsp

-       Butter is for shiny and glossy optional

-       Same way as the above method

Method:

1.    Beat the egg white until soft peak. Add icing sugar and beat until stiff and glossy.

2.    Beat ground almond, castor sugar and 3 eggs on medium speed until light and fluffy about 3 minutes. Beat in the remaining 3 eggs while continue beating another 3 minutes.

3.    Drop 2 big spoons of the batter into melted butter. Stir well and set aside.

4.    Add in the flour, beat on low speed until it disappear.

5.    Using rubber spatula, gently fold the meringue onto the almond mixture then fold in the melted butter.

6.    Divide the batter between the pans and spread evenly.

7.    Bake for 8-10 minutes or until lightly browned and springy to touch.

The Assembling ( 3 layers )

1.    Take one layer and brush with coffee syrup. Spread coffee ganache onto layer.

2.    Repeat the process until finished. Refrigerated about 20 minutes to firm the structure.

3.    Pour the chocolate ganache over the cooled cake. Set aside in the refrigerator for an hour.

4.    Cut the crust sides of the cakes with long thin knife that is just been dipped into hot water and wiped.