earl grey opera cake

Method

1. Beat eggs and icing sugar over a bain marie until the temperature reaches 42C.
2. Whip the mixture in a stand mixer on high speed for 3 mins.
3. Add sifted almond and cake flour followed by the earl grey tea. Whip on high for 6-8 mins.
4. In a separate clean bowl, beat egg whites on low. When it starts to get foamy, increase to medium speed and slowly stream in the sugar.
5. Once sugar is incorporated, beat the meringue until it reaches soft peaks. The peaks should fold over themselves when the beater is removed.
6. Add half of the meringue to main batter mixture. Fold gently to combine. Once it’s almost fully mixed in, add the other half of the meringue and fold it in.
7. Transfer batter to a quarter sheet pan lined with parchment paper and even it as best as you can.
8. Bake in a 180C preheated oven for 8-10 mins. The batter should be springy when you lightly touch it.
9. Let cool completely.
10. Meanwhile, make the french buttercream.
11. Start by heating your water and sugar in a heavy bottom saucepan until it reaches 115C.
12. While waiting for the sugar water to heat up, whip the egg yolks and sugar in a separate bowl.
13. Once sugar water is heated, slowly stream it into the egg yolk mixture WHILE whipping to temper the eggs.
14. When all the sugar water is incorporated, whip the eggs on medium high for 3-5 minutes or until light yellow and you can see tracks in the mixture.
15. Add cubes of butter one at a time into the egg mixture, whipping thoroughly to combine. Eventually, the mixture will come together to form a thick and glossy buttercream.
16. In a separate bowl combine the 5g instant espresso with 5g hot water and 2 shots kahlua. Stir well then add into the french buttercream mixture. Whip to combine.
17. Next, make the earl grey ganache. Heat the whipping cream until it is bubbling at the edges. Drop the earl grey tea bags in, give it a good swish, then cover the saucepot with a lid and set aside for 10 mins.
18. After which, squeeze as much earl grey juice from the tea bags, and heat the cream until it is bubbling and steam appears.
19. Pour the hot cream over your milk chocolate and stir to get a silky ganache. Since this is a milk chocolate ganache, it will be quite liquid. Pop it in the fridge for 30 mins to harden up before assembly.
20. To assemble, cut the joconde sponge into 3 pieces.
21. Start with a layer of sponge. Spread 100g melted chocolate thinly all over it to act as a base. Pop this in the fridge to harden.
22. Once chocolate base is hardened, flip the sponge over. Poke all over with a fork. Brush coffee soak generously.
23. Add half of your french buttercream and use an offset spatula to make it even.
24. Next, add a layer of sponge, ganache, sponge, buttercream.
25. Chill the whole block while you make the caramel glaze.
26. Make the caramel glaze following the instructions in the linked video. Let cool until it is no longer hot to touch. Pour over the cake and spread evenly.
27. Chill cake before cutting.
28. Use a hot knife to cut for even slices.
29. Violalala!