Opera cake

Method

1. Start. Bake almond sponge in thin sheets and cut three identical rectangles.Watch for: Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.
2. Then. Layer sponge, measured syrup, buttercream, sponge, ganache, sponge, and buttercream.Watch for: Use the scale for repeatable portions; tare the vessel between additions and label divided mixtures immediately. Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices.
3. Finish. Chill, glaze, trim all edges, and slice with a hot dry knife.Watch for: Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center. Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate.