Beat the 3 eggs, 100 gr powdered sugar, 100 gr almond powder and 30 gr flour.
Prepare a French merengue with 120 g of egg whites and 40 g of sugar.
Finally add 25 gr warm butter.
Put a thin layer in a tray and cook in a preheated oven at 220 degrees for 10 to 12 minutes. Reserve.
Make an Italian meringue. Assemble the 60 gr of egg whites, while making a syrup with 30 g of water and 60 g of egg whites, let it boil until it reaches 80 degrees, add the caramel to the whites already assembled and continue beating.
Continue beating the Italian meringue and add the butter to the meringue in small pieces and continue working until it forms a cream. Reserve.
Make a chocolate ganache, boil 200 gr milk and 50 gr Lyncott cream and add 500 gr chocolate coating in small pieces. Reserve.
Another syrup is made with 300 grams of sugar and 250 grams of water.
Soluble coffee and hazelnut cream are added. Reserve.
The bread is cut in the desired shape (rectangular, triangular, etc.).
You put a loaf and put a small layer of coffee syrup and you put butter cream on top.
Put another layer of sponge cake and put another small layer of coffee syrup.
A layer of ganache is added.
Put another layer of sponge cake with coffee syrup.
Finally put a light layer of butter cream and freeze, until all the mixture is firm.
Once frozen add a last layer of ganache on top to cover everything.
OPERA is traditionally written with chocolate when the cake is finished.
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