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Almond Jaconde (for Opera Cake)

• 255 gr Ground Almond
• 75 gr Medium Protein Flour
• 150 gr Granulated Sugar
• 375 gr Whole Eggs
• 240 gr Egg Whites
• 125 gr Granulated Sugar
• 1 tsp Cream of Tartar
• 75 gr Melted FILMA® BOS
• 2 tbsp Pandan Paste

Instructions:

1. Mix ground almond, medium protein flour, granulated sugar, whole eggs, FILMA® BOS, and pandan paste until well combined.
2. Whisk egg whites, granulated sugar, and cream of tartar until soft peaks form.
3. Fold the whipped egg whites into the almond mixture until combined.
4. Pour into 5 baking pans sized 24X24 cm. Bake at 200°C for 10 minutes.

Chocolate Ganache:

• 500 gr Dark Chocolate Couverture
• 250 gr Whipped Cream

Cook all ingredients using a non-stick pan.

Srikaya Butter Cream:

• 300 gr FILMA® BKF
• 100 gr Liquid Sugar
• 100 gr Srikaya Jam

Whisk FILMA® BKF until it expands. Then add liquid sugar and srikaya jam, and continue to whip until it’s fluffy and light.

Chocolate Glace:

• 200 gr Chocolate Ganache
• 100 ml Whipped Cream

Cook until the chocolate ganache melts, then pour over the opera cake and let it cool.

Coffee Syrup:

• 1 tbsp Instant Coffee
• 250 ml Hot Water
• 50 gr Granulated Sugar

Brew the instant coffee and granulated sugar with hot water, stir well.