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Recipe Name: Almond Meringue Layer Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Cup(s) Slice Almonds
3/4 Cup(s) + 2 Tsp Superfine Sugar
7 Egg white, room temperature
1 Teaspoon(s) Cream Of Tartar
12 Ounce(s) Bittersweet chocolate
1 1/4 Cup(s) Creme Fraiche, or heavy
SUCCES Preheat oven to 350 degrees F. In a food processor, place the
almonds and 3/4 cup sugar and process until the almonds are finely
grated. In a mixing bowl, beat the egg whites until foamy, add the
cream of tartar, and beat until soft peaks form when the beater is
raised slowly. Gradually add the remaining 2 tablespoons sugar,
beating until stiff peaks form when the beater is raised slowly. Fold
in the grated almond mixture. Using a 1-gallon zip-seal bag with one
corner cut off, or a pastry bag fitted with a large plain number 6
(1/2 inch) tip, pipe the batter onto the prepared baking sheets to
form three 8-inch circles, starting with the perimeter and spiraling
inward toward the center. Use a small metal spatula to fill in any
gaps with the leftover batter and to smooth the surface. Bake for 15
to 20 minutes, or just until the discs begin to brown. Remove baking
sheets to a rack. Loosen the succes from the sheets, and allow them to
cool completely on the sheets before transferring to a work surface or
serving plate. The will, have expanded to about 9 inches. To obtain a
perfect circle, invert a cake pan over the succes and trim any excess
with a sharp knife. Rose says: Use superfine sugar (Castor) for the
best texture. It is not actually necessary to use flour on the baking
pan to keep it from sticking; however, the flour does have the
desirable effect of keeping the succes from spreading. The recipe
makes three discs. Freeze one for another use, or, if desired, to make
a higher cake. Make extra ganache (1 pound chocolate; 1 2/3 cups
cream) and use the third disc to create another layer. the original
version makes a very low, European style cake. GANACHE Break the
chocolate into pieces and process in a food processor until very fine.
Heat the creme fraiche to the boiling point, and with the motor
running, pour it through the feed tube in a steady stream. Process a
few seconds until smooth. Transfer to a bowl and cool for several
hours, until it reaches frosting consistency. In cool weather ganache
can remain unrefrigerated for at least 3 days or as long as 2 weeks.
At room temperature it remains spreadable. ASSEMBLING THE CAKE Place
one disc of the succes on a cardboard round or serving plate, and top
with an even layer of about two thirds of the chocolate ganache. Place
the second disc on top, flat side up. Refrigerate for at least one
hour. Using a long metal spatula, spread the remaining ganache evenly
on top of the succes and a thin layer around the sides. Place a few
tablespoons of cocoa in a flour dredger or fine strainer, and sprinkle
it evenly over the top of the succes. For decorative markings lightly
press a cake rake on top of the cocoa and lift away carefully. STORE
Airtight, 5 days refrigerated. Remove from the refrigerator at least
one hour before serving. Almond Meringue layer cake filled with
chocolate ganache and dusted with cocoa. Taken from A Passion for
Chocolate by Maurice & Jean-Jacques Bernachon (translated by Rose Levy
Beranbaum.) Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster

Nutrition (calculated from recipe ingredients)
Calories: 128
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 385mg
Potassium: 871.5mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: 1.6g
Protein: 25.2g

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