Beat egg whites until soft peaks. Add sugar, whip until stiff.

In another bowl, beat almond flour, confectioners’ sugar, eggs, and yolks for 3 minutes. Fold in egg whites. Spread in pans.

Bake until lightly browned (about 5 minutes). Cool on racks.

Make coffee syrup: Combine boiling water, sugar, and coffee. Set aside.

For buttercream, dissolve coffee in boiling water.

In a saucepan, boil sugar, and water. Cook until 255°F.

Beat egg and yolk until foamy. Pour in hot syrup while mixing until cool.

Beat butter until creamy. Add to egg mixture, beat until fluffy. Incorporate coffee mixture.

Melt chocolate with milk and cream, stir until smooth. Add butter, cool.

Cut cake layers. Layer with coffee syrup, buttercream, and ganache. Repeat.