Opera cake (coffee marzipan joconde)

Tasted really strong in coffe and also liquor. Though the layers of ganache and also buttercream is unequal. Buttercream layer too thick on some layers. Joconde is a bit to thick too. When applying ganache, wait until it hardens a little before placing the next layer of the joconde so that the ganache will not be squashed out of the cake. Surface coating chocolate a bitt too hard. Need to blend in more oil so that it doesn'c crack when cutting the cake. Overall satisfactory though cake can be made much thinner so that it will not be too heavy when eaten.

Optimal thickness: (for 3 layers of joconde)
joconde 0.5-0.6 cm
creme au beurre 0.6 cm(下) 0.2-0.3(上)
ganache 0.5 cm
glacage 0.2-0.3cm

coffee joconde
marzipan 125g
whole egg 4x
egg white 125g
sugar 60g
flour 40g
butter 50g
coffee powder 25g

1. Soften marzipan with whole eggs then add instant coffee and beat until sticky and whitish
2. beat meringue
3. add 2 into 1 in 3 parts
4. fold in melted butter
6. bake at 220C 7-10min

Dark chocolate ganache:
Dark couverture 150 g (5.3 oz.)
Heavy cream 140 g (4.9 oz.)
Butter 35 g (1.2 oz.)

Buttercream
Butter 250 g (8.8 oz.)
(room temperature, soft)
Egg white 160 g (5.6 oz.)
Sugar 125 g (4.4 oz.)
Water 40 g (1.4 oz.)...(117C IM)

Coffee concentrate
Instant coffee 60 g (1.8 oz.)
Sugar 100 g (3.5 oz.)
Water 100 g (3.5 oz.)
...add 3 tbsp to buttercream...

Basic syrup
leftover syrup +
rum 2 tbsp

Opera coating
Dark coating chocolate 130 g (4.6 oz.)
Dark couverture 100 g (3.5 oz.)
Vegetable oil 35 g (1.2 oz.)