OPERA Cake ☆ Detailed RECIPE step by step

Cake OPERA
Recipe:
(1:10) Joconde sponge cake:
6 proteins (200 g)
1/4 teaspoon salt
200 g sugar
6 full eggs 1c (300 g)
170 g almond flour
35 g of wheat flour
35 g butter
(5:50) Coffee syrup:
150 g of water
150 grams of sugar
5 grams of instant coffee
(6:22) Chocolate ganache:
190 g of chocolate 54%
150 g of cream 35%
40 g of Baileys liqueur
(7:06) Coffee butter cream:
6 yolks (100 g)
180 g sugar
60 g of water
5 grams of instant coffee
340 grams of butter 82%
(8:43) 40 g of chocolate for the bottom cake
(13:28) Chocolate ganache for glazing:
150 g of chocolate 70%
150 g cream 35%