Operette with almond sponge cake and coffee butter cream

Coffee punch Butter cream Sponge cake


For 60 servings

Coffee Butter cream

85 g egg yolk

200 g eggs

1 vanilla pod

500 g sugar

130 g water

1 kg Debic Incorporation Butter Crème

** coffee extract or strong ristretto coffee

Almond sponge cake

475 g almond powder

475 g icing sugar

130 g flour

600 g eggs

95 g Debic Incorporation Butter Brioche

400g egg white

60 g sugar

Ganache Operette

440 g milk

640 g dark chocolate 60%

200 g Debic Incorporation Butter Crème

Coffee punch

30 g strong italian coffee

300 g water

210 g sugar

75 g Debic Stand & Overrun

Dark glazing

400 g dark chocolate coating

110 g dark chocolate 7O%

90 g grape seed oil


Coffee Butter cream

Mix , in slow speed, the eggs, egg yolk and splitted vanilla pod.

Heat the water with the sugar at 121°C.

Pour over the egg mixture and whip on medium speed until the mass is cooled down at approx. 25-30°C.

Add the butter cubes and whip in low speed until a smooth crème.

Aromatize with the coffee extract.

Almond sponge cake

Whip the almond powder, the icing sugar, the flour and the eggs.

Whip the sugar with the egg whites.

Combine both appareils.

Add the melted butter and spread over 4 baking tins (60x40).

Bake at 220°C during 7-8 minutes.

Ganache Operette

Heat the milk to 60 à 65°C.

Pour over the chopped chocolate, stir slowly.

Add the butter at 30-35°C and emulsify without incorporating air.

Coffee punch

Boil the water and infuse the grounded coffee for 5 minutes.

Filter and reboil with the sugar, add the liquid cream and store.

The cream makes the punch denser and stays longer in the sponge cake.

Dark glazing

Melt both chocolates and combine with the grape seed oil.

Sieve and use at 35°C.


Soak the almond sponge with the coffee punch.

Use half of the butter cream on the first soaked layer and cover with a second layer.

Spread the ganache and cover with a third layer.

Use the second part of butter cream and close with the 4th layer.

Use a small amount of butter cream to cover the upper layer.

Store in the refrigerator.

Finishing touch

Melt the chocolate glaze and cover the surface of the montage.

Finish with a few lines of milk ganache or glazing;