Opera Cake
[Vegan]

For the Almond Coffee Dough:

1. Mix the flour, sugar, baking powder and ground almonds. Stir the instant coffee powder into the almond milk. Stir the sunflower oil and almond milk into the dry ingredients. Pour the resulting dough into a prepared 24 - 26cm springform pan.
2. Bake at 350°F for about 60 minutes. Let cool completely.

For the Coffee Butter Cream:

1. Mix soft margarine with icing sugar and a pinch of vanilla until frothy. Dissolve the coffee powder in the water. Mix this under the butter cream.

For the Ganache:

1. Gently heat chocolate with almond milk in a saucepan. As soon as the chocolate begins to melt, remove from the heat and let it completely dissolve while stirring.

To Make The Cake:

1. Divide the cooled almond coffee cake into 3 equally thin bases with a large knife. Put the bottom bottom back in the springform pan. Spread half of the coffee butter cream on top. Put the second almond base on top and coat it with half of the ganache. Put on the third almond base and cover with the remaining coffee cream.
2. Chill the layered cake until the coffee cream has hardened. Then spread the rest of the ganache. If it has become too solid while resting in the pot, you can warm it up again before glazing.