With layers of almond sponge (also called joconde) brushed with homemade coffee syrup and filled with a coffee-flavored French buttercream and chocolate ganache, this cake is not just decadent but will melt in your mouth. In a large bowl, whisk the whole eggs together. Lay the parchment paper flat against the bottom of the pan and against the sides, using binder clips to keep the parchment paper taut against the edges. Grease an 18×13-inch sheet pan, line it with parchment paper or a Silpat mat, then lightly grease the paper or mat. Line a quarter sheet baking pan with a sheet of parchment paper. Pour the batter into a prepared sheet pan and bake for 8-10 minutes at 400F until slightly golden. To create the joconde (sponge cake) layer Preheat the oven to 400F. Combine the whipped whites and almond mixture. In another bowl, whip the egg whites, and add sugar until stiff peaks form. Line a quarter sheet baking pan with a sheet of parchment paper. Made with layers of almond sponge cake, coffee buttercream, chocolate ganache, and coffee syrup, this cake is worthy of any occasion. Make almond sponge cake (joconde): Sift almond flour and powdered sugar, and mix with the egg. This classic French Opera Cake is an indulgent treat perfect any occasion. This classic French Opera Cake is an indulgent treat perfect any occasion.
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