Cooking Steps

1. 

   Step1:TPT method - almond TPT (the ratio of almond and sugar powder 1-1). Grind the blender for half a minute.

2. 

   Step2:A-almond sponge cake (biscuitjoconde) - 100g almond TPT + 15g low powder + 2 eggs. Mix wel

3. 

   Step3:10g butter. Microwave melt. Ad

4. 

   Step4:25g protein and 5g sugar. Beat. Mix well. Put in a 28.5cm * 28.5cm baking tray

5. 

   Step5:About 200 °. 10min. Bake until there is no zizzy sound when pressin

6. 

   Step6:Cooling. 4 equal part

7. 

   Step7:B-chocolate Ganache 80g chocolate plus 36g milk plus 36g cream. Melt in hot wate

8. 

   Step8:C-coffee cream filling - 50g sugar and 15g water. Cook to 118 degree

9. 

   Step9:2 yolks. Whisk at the highest speed and slowly pour in syrup at the same time (the action should be slow at the beginning. Make sure that there is no caking when you rush in. When you add half or so, you can quickly add it). Continue to beat until the yolk turns white and completely cools down

10. 

    Step10:40g butter softened (I use microwave). Ad

11. 

    Step11:Moderate amount of coffee essence (I use coffee to add coffee wine). Add i

12. 

    Step12:D-syrup (about half of it will be left) 30g sugar, 100g water and 1 / 2tsp coffee. Boile

13. 

    Step13:Assemble (all slices face down) - A, D, 1 / 3C, a, D, B, a, D, 1 / 3C, a, D, 1 / 6C, refrigerated. 1 / 6C,

14. 

    Step14:Decoration - Chocolate note pattern after warming. Edible gold foil (with tweezers. Fingerprints with hands