Cake festive Operetta

Cooking cake start with cake. Preheat the oven to 220 degrees. Take a baking dish, 30 * 40 cm in size, line with parchment, coat with butter. Then melt on a stove or in a microwave oven 25 g of oil, cool. Take three eggs, separate the proteins from them and beat until soft peaks appear. Enter 1 tbsp. l sugar, continue to beat, but only until solid peaks. In another plate sift 1 tbsp. powdered sugar with flour 1.25 cups, 1 tbsp. l tea, almond flour, eggs. Using a mixer, beat everything well until the mass rises in volume. Gently introduce proteins, mix. Pour the butter into the dough, mix so that the butter is in the dough. Put everything in a mold and bake for 7 minutes. Remove the cake and set aside for 15 minutes. Cool slightly, turn over, remove paper.
Cut one cake into two parts, then each part into two more thin cake
For syrup, add 0.25 Art. sugar and water, 1 tsp. tea, boil, after boiling, cook for 1 minute. Remove from the stove, cool, strain.
Before preparing the cream, prepare a water bath and a plate of cold water. Place 2 proteins, 0.5 tbsp. In a deep plate. sugar, 1 tbsp. l tea match. Place in a water bath, take a mixer and whisk them at low speed until sugar dissolves. Increase speed and beat until soft peaks appear. Remove and place in a previously prepared plate with cold water. Continue whipping until the cream cools down and until it becomes with a smooth shine. Everything will take 5 minutes.
At medium speed, continue to beat for about 3 minutes adding 170 grams of softened butter. Then, having made the speed more, continue to work with the mixer for 7 minutes. The result is a dense cream consistency. For greater density, transfer to a jar and send to the refrigerator.
To prepare ganache, take 170 g of white chocolate and break into a plate into small pieces. Bring cream with a fat content of 33% to a boil, add chocolate. Wait one minute and mix with a wooden spatula clockwise until completely dissolved. For 10 minutes leave to mix and refrigerate.
We begin to form a cake. We take a dish or a board, cover it with parchment, lay one cake, smear with syrup. Put half the cream, spread with a spoon, cover with a second, also moisten with syrup, ganache, smooth. The third cake, syrup, the rest of the cream. The fourth is just syrup.
Top with icing. For glaze, you need 70 grams of white chocolate, break into small pieces, pour boiling cream into 0.25 cups, mix until completely dissolved. Cool and pour on the cake. Flatten and leave for half an hour. Put in the refrigerator for 10 hours. Before serving, the cake should be stored in the refrigerator. Bon Appetit!